Stuffed Delicata Squash


Winter squash (1/2 to 1 per person)

Ground sausage of choice - I used local pork sausage

1 onion 

1-2 stalk celery

1 cup finely chopped califlower

handful chopped walnuts

1/2 cup lingdonberries (or cranberries) Frozen

Preheat oven 375

Cut squash lengthwise. Remove seeds. Drizzle with olive oil, salt and pepper. 

Place cut side down on baking sheet and bake for 30 minutes or until tender through.

Meanwhile saute finely chopped onions in olive oil until golden, 5 minutes. Add califlower "rice" and celery and saute until softened. Remove from pan, set aside. Return pan to stovetop and brown sausage stirring until cooked through (remove excess oil). Add vegetables, chopped nuts and berries to meat and stir until incorporated. 

Remove squash from oven carefully turn over using tongs or a fork (steam will be released) fill each squash with sausage mixture pressing down lightly with the back of a spoon. Return pan to oven for 10-15 minutes until the filling looks golden.