Up until two years ago I had never had any kind of squash except for “pumpkin” from a can. I wasn’t too crazy about that, so I decided I didn’t like squash. Then, I bought some squash on a whim. Oh, my! It’s love!
There are so many different kinds of squash with different flavors and textures, so don’t give up if you don’t love the first one you try. I’ll be doing a post next week on our favorite types of squash, so be sure to watch for that. I’ll include several ways to cook them, too!
This recipe is one of our favorite fall-time meals! This time, I used delicata squash, which is silky-smooth and creamy. It has a bit of sweetness to it, which perfectly compliments the savory flavors in the sausage. The sausage is a “breakfast sausage” from the half a pig we got from a local farm, recently. This is a filling and fun meal that even our four-year-old loves! If made with honey, this is even GAPS-friendly!
What You’ll Need
- One squash, per person (we used delicata, but acorn squash is also wonderful for this recipe!)
- Breakfast sausage- 1/4 to 1/2 pound, per person
- Raw honey or maple syrup
What To Do
- Slice the squash open length-wise and scrape out the seeds and strings with a spoon.
- Place the squash halves cut-side-down in a baking dish and pour 1 cup of water into the dish.
- Bake for one hour at 350 degrees (it’s done when you can easily poke a fork into it).
- While squash is baking, brown the sausage.
- To serve, put a squash half in each bowl and fill with sausage. Drizzle with honey or maple syrup.
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