Squashed Washington
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt1 cup
Water450 g
Italian Sausage Links1 tsp
Extra-Virgin Olive Oil1 clove
Garlic (minced)2 tsps
Oregano110 g
Almond (sliced)Directions:
1
Preheat an oven to 400 degrees F (200 degrees C)
2
Season the squash with salt and pepper
3
Place the squash halves with the cut side down into a glass baking dish
4
Pour the water into the dish
5
Bake the squash in the preheated oven for 1 hour
6
Scrape the squash with a fork into a bowl
7
Save the dish for later use
8
Keep the oven hot
9
Cook the Italian sausage in a large skillet over medium heat until browned on all sides, 5 to 7 minutes
10
Remove the sausage from the skillet, reserving the oil, and set aside to cool
11
Add 2 teaspoons olive oil to the skillet and allow to get hot; cook and stir the onions and garlic in the hot oil until the garlic is browned and the onions are translucent, 7 to 10 minutes
12
Chop the cooked sausage and add to the mixture along with the squash
13
Season with the oregano, salt, and pepper
14
Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally
15
Transfer the mixture to the glass baking dish
16
Arrange the apple slices over the mixture in the baking dish
17
Drizzle 1 teaspoon olive oil over the apples
18
Scatter the almonds over the apples and sprinkle with the Monterey Jack cheese
19
Bake in the preheated oven until the the cheese is melted completely, about 15 minutes
20
Serve hot