Ultimate Italian Squash
Approx 1 Hour
About the Recipe
A delicious fall squash recipe. Submitted by Marjean Hogg
4 medium acorn squash, split in half
3 tbsp. extra-virgin olive oil (or enough to brush on fleshy part of the squash)
6 tbsp. butter (or more depending on the dryness of the squash)
6 Tbsp. light brown sugar (or more depending on your desired sweetness)
Salt and pepper to taste
1# bulk Italian sausage (I like the mild Italian sausage)
26-oz. jar marinara sauce
5-7 oz. shredded mozzarella cheese
¼ cup fresh basil
Preheat oven to 425°.
Halve squash and scoop out inside (I put the whole squash in the microwave for about 5 minutes until it is tender enough to cut in half and scoop out the inside seeds and membranes). Place the squash halves, open side up, on a foil lined baking sheet and brush the tops and openings of each squash lightly with the oil. (I brush the inside and fleshy sides with olive oil and turn upside down on a parchment paper lined jelly roll pan).
Bake until squash is fork tender. 50-55 minutes. While the squash is baking, brown the Italian sausage in a large skillet until cooked through. Drain. Add the full jar of marinara sauce and simmer until the squash is done baking.
Remove squash from oven. Scoop out cooked squash and put in a mixing bowl, being careful to leave the squash shells intact. Add butter and brown sugar into the cooked squash. Mash. Put the mashed squash back in the squash shells. Evenly divide the sausage and marinara mixture into the center of each squash half. Sprinkle with cheese. Place the squash back in the oven until the cheese is melted and bubbly, about 5 to 7 minutes. Remove from oven and sprinkle w/basil.