Monroe Sausage Stuffed Butternut Squash

Winner: Tricia Raines Griffin

• 1 box (6.2oz) fast cook or regular wild rice
• 1 lb. ground Monroe Sausage-Mild
• ½ cup bell pepper-chopped
• ½ cup celery-chopped
• ½ cup onion-chopped (white or yellow)
• 5 Tbs. unsalted butter
• 1 Tbs. dried basil
• 1 butternut squash (2-3 lb.)
• 8 oz. sour cream
• 2 Tbs. mayonnaise
• 1 ½ cup shredded cheddar cheese
• Salt and pepper to taste
• Parsley sprigs

Prepare rice according to package directions. Set aside.

In large skillet, sauté Monroe Sausage, bell pepper, celery, onion, 2 Tbs. butter and dried basil until meat is thoroughly cooked and vegetables are tender. Set aside.

Slice squash in half lengthwise with sharp knife. Remove seeds. Place cut-side down in microwaveable dish with ½ inch water. Microwave apx. 10-12 minutes or until squash is fork tender. Carefully scoop pulp from each half into a large mixing bowl, leaving shell intact. Add 3 Tbs. butter to pulp and combine.

Add Monroe Sausage mixture, wild rice, sour cream, mayonnaise, 1 cup shredded cheese, salt and pepper to taste. Combine well.

Fill each shell evenly with mixture. Top with remaining ½ cup cheese.

Bake at 350 degrees for 30-40 minutes.

Garnish with fresh parsley.

Serves 8