BAKED JAPANESE KABOCHA & SAUSAGE

BAKED JAPANESE KABOCHA & SAUSAGE image

Yield 4 entrees

Number Of Ingredients 10

1 medium Japanese Kabocha squash
1 medium onion
3/4 lb bulk sausage, casings removed
1/2 cup raisins
1/2 cup pine nuts
4 tablespoons butter
Kosher salt
pepper
1 fresh apple
2 tablespoons chicken broth

Steps:

Cut the squash in half lengthwise, seed and place in a glass baking dish (cut side up) filled with about 1/2 an inch of water. Salt & pepper generously and add about 2 tablespoons butter to each half. Bake at 375 for 45min-1hr, brushing the flesh with the melted butter periodically. Brown & crumble the sausage in a non-stick frying pan over med-high heat; add the diced onion towards the end & cook until softened. Add the broth, raisins, pine nuts and apple and cook for about 2 minutes longer. Remove the squash from the oven and spoon in the sausage mixture into the squash halves; bake for about 15 min. Spoon out the squash and sausage mixture into individual dishes, leaving the squash in soft, buttery chunks and roughly mix. Serve immediately. Can add parmesan cheese on top if you like.