Mom's Sausage & Butternut Squash Recipe

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Mom's Sausage & Butternut Squash Ingredients

1 lb sausage
2 butternut squash, halved
1 large egg
2 tbsp milk (or less)
1 onion, chopped (optional)
1/4 tsp thyme
1/4 tsp tarragon
1 butter

A Recipe for
Mom's Sausage & Butternut Squash

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

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Mom's Sausage & Butternut Squash

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.

Mom's Sausage & Butternut Squash Directions

Fry sausage; scramble till thoroughly done and drain.

Bake squash in pan at 350 degrees face down in a pan with water barely
covering the bottom, for about 1 hour. (When you poke it, dimple will
remain.) Cool squash.

Return sausage to skillet. Scoop squash into skillet, leaving about
1/4 inch in shell to hold shape. Stir squash and spices with sausage.

In small bowl, beat egg and milk; blend into cold mixture. Spoon back
into skins and bake at 350 degrees for 45 minutes or until set, with
no water in the pan. Just before serving, dot tops with butter.

Serves: 4

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Mom's Sausage & Butternut Squash Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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