It’s been almost a week since my last post, and I just couldn’t push off blogging any longer. I know a week doesn’t sound like much, but I know myself. If I go for a week, I’ll go for two, maybe three, and before you know it, It’ll be a month without blogging.
And I have reasons too. For one, I’ve been working on Purim recipes. More importantly, my internet connection has been out of whack lately. I’ll be just in the middle of pinning an amazing recipe onto my drooling board on Pinterest when my internet goes down on me. Up and down, and up and down. And you know what the embarrassing part it is? My husband is a computer technician. But you know how it goes. The shoemakers kids and their shoes. That’s me.
So now that I’ve braved my unreliable connection (my cable has gone down about 10 times since I started working on this post), let’s get to why you’re really all here. The food.
This is one of those recipes that I dreamed up one night…literally. Does anyone else develop recipes in their sleep, or am I the only crazy one? The worst part is, I usually forget them once I wake up, but this time, it stuck with me. Maybe that’s because it’s not that complicated, and there aren’t that many ingredients. Jack’s Gourmet sweet Italian sausages are so full of flavor, you just don’t need to add much for the recipe to sing.
OK people, I’m gonna be honest here. We’re talking full disclosure. I haven’t blogged because I’m too busy on Pinterest. I’m obsessed. If you haven’t checked it out yet, go to http://www.pinterest.com/busyinbrooklyn and follow me!
Stuffed Roasted Butternut Squash
2 small butternut squashes
2 Jacks Gourmet sweet italian sausages, finely diced
2 apples, cored and thinly sliced
2 tbsp pure maple syrup
3 tbsp brown sugar
salt and pepper, to taste
Place butternut squashes on a baking sheet and bake at 425 degrees until it pierces easily with a fork, about 1 hour. Saute the sausage for a few minutes until it has browned and rendered some of its fat. Remove the sausage from the pan, but leave the drippings. Add the apples and saute until softened. Add maple syrup and continue to saute until golden and caramelized. Return the sausage to the pan and mix into the apples.
When the squash is ready, leave it to cool for several minutes. Cut it in half, lengthwise, and remove the pits. Scoop out most of the flesh, leaving about 1/2″ of squash all around. Add squash pulp, brown sugar, salt and pepper to the pan and mix to combine (dont overstir the squash, you want it to be lumpy). Lower the oven temperature to 400 degrees. Return the squash to the oven and bake, uncovered, until browned around the edges, about 15 minutes.
1 year ago: organic oven baked sweet potatoes