Mom's Sausage & Butternut Squash

Roasted butternut squash halves scooped out, mixed with browned sausage, thyme, and tarragon, then stuffed back into the shells and baked again until set. The squash shells become edible bowls, and the filling is somewhere between a savory custard and a sausage dressing.

The twice-baked method is what makes this special. First bake softens the squash. Then the flesh gets scooped out, mixed with the sausage and a beaten egg-and-milk custard, and returned to the shells for a second bake. That egg sets the filling into a scoopable, sliceable texture.

A dot of butter on top right before serving melts into a glossy finish. This is the kind of recipe that shows up at every family Thanksgiving and never gets old.

Kitchen Tips

• Bake the squash face down with water in the pan. The steam helps it cook evenly. It’s done when a poke leaves a dimple that stays.
• Leave about ¼ inch of flesh in the shell when scooping. This keeps the shells sturdy enough to hold the filling without collapsing.
• Let the squash cool before mixing with the egg and milk. Hot squash will scramble the egg and you’ll get a grainy texture.
• The filling should look set, not jiggly, when it comes out of the second bake.

Variations

• Use hot Italian sausage for a spicier version with more fennel flavor.
• Add a handful of dried cranberries and chopped pecans to the filling for a festive holiday twist.
• Top with shredded Gruyere during the last 10 minutes of baking for a cheesy crust.