Sausage-Stuffed Squash

Recipe from Taste of the South
Sausage-Stuffed Squash
15 mins
1 hr 10 mins
by 4.0 6  people
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  • 4 carnival squash, cut in half vertically and seeded
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1 pound package mild pork sausage, browned and drained
  • 1 15 1/4 ounce can whole kernel corn, strained
  • 1 10 ounce can diced tomatoes with lime juice and cilantro, strained
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
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Preheat oven to 400 degrees F. Line a large baking dish with aluminum foil. Place squash, cut side up, in pan. Divide olive oil among squash, placing approximately 1/2 teaspoon oil in each squash. Sprinkle salt and pepper evenly over squash.
Bake for approximately 35 minutes, or until squash is fork tender; set aside. Reduce oven temperature to 350 degrees F.
In a medium bowl, combine sausage, corn, tomatoes, chili powder, coriander, cumin, and Cheddar cheese. Divide sausage mixture among 8 squash halves.
Return to oven and bake for approximately 10 minutes, or until heated through. Remove from oven and sprinkle tops of squash halves evenly with Monterey Jack cheese. Return to oven and bake for approximately 5 minutes, or until cheese is melted. Serve immediately.
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