Stuffed Butternut Squash

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil. Cut squash end to end in half. Scoop out the seeds and any fibers and discard.

Butter, salt and pepper cut side of squash, then place the two halves face down on the baking sheet. Bake until squash is soft, about 45 minutes to an hour.

While squash bakes cook sausage in a large skillet on medium, then combine with chopped walnuts and dried cranberries and set aside.

In the same pan used to cook sausage add onions and celery, cooking until softened.

Next add in 2 tablespoons butter and rice to the onions and celery, sautéing for a few minutes.

Add chicken broth, summer savory leaves, thyme leaves, ground rosemary and garlic powder to rice mixture. Bring to a boil, then cover, reduce heat to a simmer. Simmer for 15-20 minutes, stirring occasionally. Next remove from heat after rice has cooked and allow to sit covered for 5 minutes then fluff rice with a fork. Add sausage mixture to rice and combine.

Once squash is cooked, scoop out some of the flesh and set aside. You can serve the extra squash or freeze it to use in another recipe.

Fill squash boats with sausage and rice mixture. Serve and enjoy!

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