Posted by: Kelli
Fall is here, and the vining plants in the garden are finally curling up and turning brown. Maybe you’ve already picked all your squash and are in the process of cleaning up your garden for the winter. Or, if you are like us and had endless amounts of rain in June, you may not have any squash to pick. Instead, you go to an Amish auction and buy two boxes of butternut squash. 🙂
Yah, our garden did awful this year. Awful as in, we picked a total of about twenty tomatoes off of over thirty or more tomato plants. I was so disappointed, but I look at the blessings. I didn’t spend hours and hours every evening and weekend canning like crazy because we had nothing to can. We did a little tomato juice with tomatoes from my mother-in-law, and we did quite a bit of applesauce, but that was it.
If you ended up with oodles and oodles of winter squash this year, I have a delicious recipe for using up your butternut squash.
2 butternut squash (one large one and one smaller one)
1 pound ground sausage
1/4 cup maple syrup plus a little more for drizzling
1/3 cup oatmeal
1. Start by peeling the skin off your butternut squash. If you are trying this recipe after the skin has cured and gotten real hard, you only really need to peel the smaller squash.
I use a vegetable peeler for this.
2. Take the smaller of the two butternut squash. Cut it in half, and clean out the seeds from the inside. Then cut it into quarter of an inch chunks.
5. Lay the two halves of the large butternut squash in a 9 by 13 inch casserole pan. Take the sausage mixture and form it into two (somewhat disheveled) loaves on top of each squash half in the 9 by 13 pan.
Enjoy! Leave some links in the comments of your favorite butternut squash meals. We still have a few more to use up. 🙂