Sausage Stuffed Butternut Squash | Premio Foods

Sausage Stuffed Butternut Squash

Low Carb


1 pound Premio Sweet Italian Sausage Patties
2 butternut squash, halved and seeded
3 cups grated zucchini squash
1 egg
3 tablespoons cottage cheese
3 tablespoons crumbled blue cheese
3 tablespoons cream cheese
1/3 cup breadcrumbs
1/4 teaspoon sage
Freshly grated nutmeg
Salt and pepper to taste

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Sausage Stuffed Butternut Squash:

1. Preheat oven to 350 degress (F). Reserve 3 Butternut squash halves and grate 1 cup of the fourth half.

2. Place three halves, cut side down in a baking pan with 1 inch of water. Bake at 400 degrees (F) for 30 minutes or until tender.

3. Meanwhile, Grate 3 cups zucchini. Crumble and brown Premio Italian sausage. Combine the three cheeses together with sausage and add cheeses to grated butternut squash, grated zucchini, egg and breadcrumbs; Mix well. Add salt, pepper and sage.

4. Stuff butternut squash, dot with butter and bake at350 degrees (F) for 25-30 minutes, until tops are browned. Grate fresh nutmeg over the tops before serving. (Note: After stuffing the squash, score the remaining portion of the squash with diamond shapes prior to baking. It makes for an interesting presentation).



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