I've got a sweet recipe for you for butternut squash.
To prepare: slice it in half, scoop out the seeds, lightly oil the surface, and then salt and pepper it. Place it cut-side down on a parchment paper-lined baking pan and bake at 400° until fork-tender - about 45 minutes.
Just as is, it's sweet and delicious, and maybe you'd just want to add some butter and fork it in and it would be simple and lovely. Or you can to go another step and add a little savory oomph to it with a sausage stuffing. Because, that's what I did. I added oomph. And it turned out mighty tasty!
Near the end of cooking time for the squash, start on the stuffing.
By the way, I rarely measure things, and if you want to add more or less of something, by all means do so. And what measurements I'm giving you are for 1/2 butternut squash, since that's what I had leftover in the fridge. Usually, 1/2 squash is quite enough for 2 people.
Here's what you'll need for the stuffing:
about 1/3 Jimmy Dean hot sausage roll
3-4 TB chopped onion
big handful spinach leaves, stemmed and coarsely chopped
handful dried cranberries (Craisins)
handful pecans
In a medium skillet, brown the sausage, crumbling it with a wooden spatula. Add a pat of butter and toss in the onion, sautéing for a minute. Next add in the spinach, stirring, until just wilted. Then stir in the cranberries and pecans. Heat through.
When the squash is tender, spoon the filling into the hole. If you like, you can scrape a channel down the middle and stuff that too. Because you'll want more of that stuffing. Trust me on this.
Meanwhile, make the stuffing:
Brown the sausage.
Sauté the onions.
Wilt the spinach.
Stir.
Enjoy.
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