![]() Season to taste with salt and black pepper. Add the sausage mixture and stir to incorporate the squash. When the squash are cool enough to handle, scoop the flesh into a large bowl, leaving 1/2 inch of flesh attached to the skin to help retain each squash’s shape. Stir in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the apples, sage and garlic, and cook until aromatic, about 1 minute. Add the onion and celery and cook until softened, about 5 minutes. When the oil is shimmering, add the sausage and cook, stirring frequently and breaking up any large pieces with a wooden spoon, until cooked through, 6 to 8 minutes. While squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Liberally season with salt and black pepper and roast until the squash are fork tender and the edges have started to curl, about 40 minutes. Drizzle 3 tablespoons of the olive oil over the flesh of the squash. ![]() Place the squash halves on a baking sheet cut-side up. Kosher salt and freshly ground black pepperĤ links hot Italian sausage, casings removed (see note)ġ Granny Smith apple, peeled and cut into 1/2-inch piecesġ/2 cup grated Parmigiano Reggiano, plus more for serving Instructions Total time: 1 hour and 50 minutes IngredientsĦ tablespoons extra-virgin olive oil, plus more for serving Use vegetable broth instead of chicken broth. We particularly like shiitakes here, but you could also use a mixture of wild mushrooms or cremini mushrooms, cooked until all of their liquid has evaporated. If you’d like to make a vegetarian version of this dish, you can substitute 1 pound of mushrooms, sauteed in butter. Mixing most of the softened squash with the remaining stuffing ingredients better integrates the flavors throughout the entire dish. To help achieve this, scoop out all but a half-inch of the flesh of the roasted squash. When the squash is ready, add it to the pan with the onions and pears, toss to combine, and serve.The key to perfectly stuffed squash is having the correct ratio of squash to filling. Add the pears and remaining half of the salt mixture and cook, stirring occasionally, until the pears are knife tender, about 5 to 6 minutes more. Add the onion and cook, stirring occasionally, until softened, about 10 minutes. Melt the remaining 2 tablespoons of butter in a large frying pan over medium heat. Peel, core, and cut the pears into large dice set aside. Cut the onion into medium dice set aside.Using a flat spatula, stir and continue roasting until knife tender, about 10 minutes more. Roast until the squash is golden brown on the bottom, about 25 minutes. Remove the hot baking sheet from the oven and spread the squash into an even layer on it. Add half of the reserved salt mixture and toss to combine. Melt 1 tablespoon of the butter and add it to the squash.Peel the skin from the squash with a vegetable peeler. Trim the top and bottom. Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Cut the squash into 3/4-inch cubes and place in a large bowl.Mix the salt, rosemary, and black pepper in a small bowl set aside Place a baking sheet in the oven as it heats. Heat the oven to 475☏ and arrange a rack in the middle.2 medium ripe but firm Bosc pears (about 1 pound).1 medium butternut squash (about 2 1/2 pounds).1/4 teaspoon freshly ground black pepper.2 teaspoons finely chopped fresh rosemary leaves.Serve this simple yet elegant, rich and earthy side with Easy Baked Pork Chops, or at Thanksgiving, Christmas, or other holidays with Easy Brined Turkey with Cream Gravy or Slow-Roasted prime Rib. While the squash roasts, you sauté pears and onions, then toss everything together so the fruit and vegetables mingle, but nothing gets overcooked. For this easy, flavorful cold-weather side dish, you begin by roasting rosemary-coated cubes of butternut squash until golden brown. ![]()
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