Squash With Sausage

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

  1. Slice the squash open length-wise and scrape out the seeds and strings with a spoon.
  2. Place the squash halves cut-side-down in a baking dish and pour 1 cup of water into the dish.
  3. Bake for one hour at 350 degrees (it’s done when you canΒ  easily poke a fork into it).
  4. While squash is baking, brown the sausage.
  5. To serve, put a squash half in each bowl and fill with sausage. Drizzle with honey or maple syrup.

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14 thoughts on “Squash With Sausage

    • Thanks, Debra! I have been having so much fun learning how to use my camera and playing with photo editing (picmonkey is the best!).

      Sorry to hear Mark is a squash-hater. πŸ˜‰ Maybe he’d be more open to trying squash fries, which I’ll be doing a post on in a few weeks. They’re so delicious!

  1. That looks yummy. I am grateful to have found you at the Titus 2 Tuesday link-up. The pictures are lovely; really making the recipe come alive.
    Thank you for sharing.
    Peace and good to you.

    • Thanks so much, Chelle! I always love finding a good link-up. The only downside is that I end up spending way too much time checking out all the other posts linked-up! πŸ˜‰ I’m glad that you find the pictures helpful. To be honest, I almost never make a recipe unless there are pictures with it to convince me of how yummy the food will be!

  2. I keep looking for delicata squash at our market, but haven’t found any yet. I’ll pin this to hang on to for when it surfaces. Please feel free to swing by and link up with my Tuesday Greens linky for green living and gardening posts. Have a great week!

    • We also make it all the time with acorn squash, which is just as delicious!! Thanks so much for the comment and invite- I’ll pop on over and link-up next week! πŸ™‚

  3. Laura says:

    I really like this combo. For Thanksgiving, I mixed stuffing with sausage and put it into acorn squash halves. I have also mixed cubed sweet potatoes with sausage, and that’s good, too.

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