Lunch: Squash Stuffed With Sausage and Fontina

Recipe by Anna Watson Carl Sturdy winter squash—we use Delicata here—makes the perfect boat for Italian sausage and cheese.

Ingredients

3 small (or 2 medium) Delicata squash, halved lengthwise
3 tbsp. extra-virgin olive oil
kosher salt
Black pepper
3/4 c. ground sweet Italian sausage
1 shallot, minced
2 cloves garlic, minced
1/4 c. finely chopped fresh sage
1 c. panko bread crumbs
3 oz. fontina, cubed (1 1/2 cups)

Instructions

Preheat oven to 425 degrees F. Brush cut-side of Delicata squash with 1 tablespoon olive oil and season with salt and pepper. Place squash halves cut-side down on a baking sheet. Roast until softened, 20 minutes.
Meanwhile, in a large skillet, cook sausage over medium-high heat until beginning to brown, about 5 minutes. Add shallot, garlic, and 2 tablespoons sage and cook until sausage is cooked through, 3 minutes more.
In a medium nonstick skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Add panko and remaining 2 tablespoons sage. Cook until golden, 3 to 4 minutes and season with salt and pepper.
Remove squash from oven and heat broiler. In a large bow, combine sausage mixture, half the fontina, and half the bread crumbs. Stuff each squash half with sausage mixture and top each with remaining fontina and breadcrumbs. Broil until cheese is melty and bread crumbs golden, 2 minutes. Let cool slightly, then serve with a simple green salad.

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