Stuffed Blue Hubbard Squash


  • One blue hubbard squash, cut in half lengthwise, and seed/pulp removed
  • Two 16 oz. packages pork breakfast sausage, thawed 
  • Two Granny Smith apple, coarsely chopped
  • One Vidalia onion, coarsely chopped
  • 1/2 cup brown sugar
  • 1/2 stick of butter
  • Sea salt and pepper to taste


  1. Preheat oven to 400 degrees Fairenheit.
  2. Butter the entire surface of both halves of the squash, and sprinkle with salt and pepper.
  3. Bake squash cavity-down on a large baking sheet for 30-45 minutes or until flesh is soft when pierced with a fork.
  4. Meanwhile brown sausage in a fry pan on medium heat, for about 10 minutes. Add chopped onions and apples to the mixture and cook another 5-10 minutes.  
  5. Remove squash from oven and stuff with sausage apple mixture. Sprinkle brown sugar on top, and bake cavity-side up at 400 degrees Fairenheit for another 10 minutes. 
  6. Cool for 10-15 minutes and enjoy!