Ingredients:
3 small butternut squash
2 tbsp olive oil
1 onion, diced
1 medium apple, diced
2 cloves garlic, minced
1 pound loose sausage
¼ cup heavy cream
2 cups mozzarella cheese
Directions:
Heat oven to 425
Cut the squash in half lengthwise. Scoop out and discard the seeds.
Place squash on a baking sheet. Drizzle the halves with olive oil.
Roast the butternut for 45 minutes or until fork tender.
While the squash is roasting, prepare the filling.
Heat 1 tbsp olive oil in a skillet, add the onion cook until softened. Stir in the garlic and apples. Once the garlic is fragrant, add in the sausage. Cook until the sausage is no longer pink.
Stir in the cream and 1 cup of the mozzarella.
Once the butternut has roasted, scoop out some of the squash and add to the sausage mixture. Make sure to leave ½ inch around the edges of the squash.
Fill the squash with the sausage mixture.
Top with remaining cheese. Return to the oven until the cheese is fully melted.