Baked Butternut Squash with Italian Sausage Stuffing

Instructions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Toss butternut squash with 1 tablespoon of olive oil and ½ teaspoon salt and pepper. Bake on a parchment-lined baking sheet for 15 minutes.

3. 3

   Meanwhile, cook the sausage in a saucepan over medium-high heat for 6-8 minutes. Add garlic, onion, celery, sage, and thyme. Sauté for 3 more minutes then remove from heat.

4. 4

   Remove squash from the oven after 15 minutes, then turn the oven down to 375.

5. 5

   Beat the eggs, and stir them into the chicken stock.

6. 6

   In a large bowl combine the bread cubes, sausage mixture, baked squash, Parmesan and Asiago cheese, and ½ teaspoon salt and pepper.

7. 7

   Pour half the chicken stock/egg mixture into the bowl, distributing evenly, and gently fold together.

8. 8

   Pour the rest of the chicken stock liquid and the melted butter evenly over the mixture, and gently fold together again.

9. 9

   Spray a 9" X 13" dish with cooking spray and add the stuffing mixture.

10. 10

    Bake for 30-35 minutes uncovered.

11. 11

    Recipe Notes: To dry out the bread, cut it into cubes and heat on a baking sheet in a 350 degree oven for 10-15 minutes. Or cut it into cubes and let it sit out on the counter uncovered for 24 hours. When mixing the bread with the other ingredients, avoid over-work the stuffing or the bread will lose its structure.

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