Roasted Butternut Squash with sausage, apple, apricot and pecan stuffing
by Worlds Pantry for
BBQ. Fire, Food & Outdoor magazine
Serves 2-3
Ingredients
1 large butternut squash, halved lengthways, seeds removed
2 tbsp olive oil
500g good quality sausages (skins removed)
1 medium onion, diced
2 cloves garlic, minced
Handful of fresh herbs chopped (we used sage, rosemary & thyme)
1 small apple, chopped
Handful of pecans, chopped
Handful of dried apricots, chopped
Sea salt & ground black pepper
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METHOD
Brush the flesh of the butternut squash with half of the olive oil and season with salt & pepper. Grill at approximately 180ºC for about 1½ hours or until the squash is soft all the way through. Remove from the grill and allow to cool slightly.
In a skillet, drizzle the rest of the olive oil and fry the onion, garlic and sausage over direct heat, breaking up the meat while you cook. When the sausage is browned & onions are soft, add the herbs, apple, pecans and apricots and allow to cook for a few more minutes. Season to taste with salt & pepper.
When the squash is cool enough to handle, scoop out enough flesh to create a hole big enough to hold your stuffing. Don’t throw away the squash that you remove; this can be used in lots of other recipes! Fill with the sausage mixture before returning to the grill for around 5 minutes, then serve on its own as a main meal or as a side.
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