Baked Butternut Squash Stuffed with Apples and Sausage

Source: Food.com

2 (1 lb) butternut squash, halved and seeded
1 tablespoon vegetable oil
8 ounces fresh bulk sausage (I use Jimmy Dean's Maple)
2 apples, peeled and cubed into 1/4-inch cubes
2 tablespoons butter
1/2 cup chopped pecans
1 tablespoon brown sugar
1/4 teaspoon ground sage
salt and pepper
1 tablespoon butter, cut into bits
1 tablespoon brown sugar
Directions:

1  Preheat oven to 375.
2  Lightly oil baking dish.
3  Half squash lengthwise and remove seeds.
4  Arrange squash cut side up on the baking dish.
5  Brush lightly with oil and cover with foil.
6  Bake until almost tender, 30-40 minutes.
7  Keep the oven on.
8  Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
9  Add apple.
10  Cook, stirring until crisp-tender.
11  Let cool slightly.
12  Scoop out the squash, leaving 3/8 inch thick shells.
13  Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
14  Mix the butter, brown sugar, pecans, sage, salt and pepper.
15  Pile the stuffing into the squash halves.
16  Dot with bits of butter and brown sugar.
17  Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
18  Let cool for several minutes before serving.

Squash, Sage, and Ricotta Canneloni

Ingredients

Serves 4

• 3 tablespoons olive oil, plus more for baking dish and sheet
• Coarse salt and ground pepper
• 8 wide lasagna noodles
• 1/2 butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks
• 2 shallots, chopped
• 1/4 cup plus 2 tablespoons milk
• 1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves
• 1/8 teaspoon ground nutmeg
• 2 cups ricotta (15 ounces)
• 3/4 cup grated Parmesan

Directions

1. Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.
2. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
3. Spread cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.
4. Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.