Stuffed Sweet Dumpling Squash

Monday 12 December

Adapted from the recipe in New Joy. 

Halved one squash, cleaned out the seeds and strings, and baked in a 375º oven with a pat of butter and a drizzle of brandy in the center.  Basted occasionally over ca. 40 mins. 

In the meantime, browned 8 oz. of bulk sausage, added a chopped tart apple to the pan, and a Tbsp. of chopped fresh sage. 

When the squash is tender, scrape out the thickest part with a spoon, adding each bit to the pan with the sausage until the outside is evenly thin.  Also add a dose of brown sugar and pepper and salt to the pan, until it tastes like something you'd want to eat. 

Stuff the sausage mixture into the squash halves, and top with a streusel of brown sugar mixed with a pinch of mustard, salt and pepper.  Bake for another 20 mins.

Served with Trader Joe's cheapest: $2.99 worth of Vola Sangiovese, not too bad for the pennies it cost.