So delicious! I don't put it back into the squash shells though b/c they are too thin; I just use a regular baking dish. I have also used flavored bread such as cinnamon, which adds a nice touch.
1 large butternut squash
1/2 lb. sausage
1 small onion, diced
4 oz. mushrooms, chopped
3 slices of bread, cubed
1 egg, well beaten
1 tsp ground sage
1 tsp rosemary leaves
salt and pepper
Slice squash in half, take out the seeds, and roast sliced-face down until it can be pierced easily with a fork (50-60 minutes).
In the meantime, remove sausage from casing until crumbly, and brown the meat in a large skillet. Add the onion and mushroom, and heat another 5 minutes or so, until the onion is soft.
Add the bread, egg, and spices, and toss. Remove from heat.
Take squash out of the oven, and scoop out the squash meat. Add it to the stuffing, toss together thoroughly, and transfer back into the squash shells. Roast the whole thing for another 15-20 minutes, until the tops begin to brown.
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