2019-12-01_Better_Homes_and_Gardens

SAUSAGE-STUFFED

HONEYNUT

SQUASH

If you don’t want to make caulifl ower

rice, look for packages of riced

vegetables in the produce section.

hands-on time 20 min.

total time 1 hr. 5 min.

4 honeynut squash (about 13 oz.

each), halved lengthwise, or four

very small (about 1 lb.) butternut

squash, halved lengthwise

2 Tbsp. olive oil

4 oz. bulk pork sausage

1 small onion, halved and thinly

sliced (1/2 cup)

2 cloves garlic, minced

(^1) 1/2 cups caulifl ower fl orets, fi nely
chopped
1 cup chopped fresh baby spinach
1/4 cup dried tart red cherries,
chopped
1/4 cup salted, roasted pistachios,
chopped
Chopped fresh Italian parsley
Lemon zest
Balsamic Reduction (right)

1. Preheat oven to 400°F. Line a large
   baking sheet with foil. Coat with
   nonstick cooking spray. Scoop out
   seeds from squash. Place cut sides
   down on prepared baking sheet.

116 | December 2019

FOOD RECIPES

n (^) HOW IT STACKS UP At about
5 inches tall, it’s roughly half the size
of an average butternut and has a
sweeter, more concentrated fl avor.
It emerges green skinned (like a
zucchini), turns tan, and ripens
to a deep honey color—thus the
name. Unlike butternut, its
tender skin is edible.
n (^) WHERE TO FIND IT
at farmers
markets, select
grocers, and
specialty stores
like Trader Joe’s
and Whole
Foods.

[TRY THIS]

HONEYNUT

SQUASH

Is that butternut’s mini me? In a

sense, yes. A close relative,

the honeynut squash is a newcomer

to the winter squash lineup.

Bake 20 minutes for honeynut squash

(35 to 40 minutes for butternut halves)

or until tender and starting to brown.

2. In a large skillet heat 1 Tbsp. oil over
   medium. Add sausage, onion, and
   garlic; cook and stir until sausage is
   cooked through, breaking up sausage
   as it cooks. Stir in caulifl ower; spread in
   an even layer in skillet. Cook 4 minutes
   or until tender and just starting to
   brown. Stir occasionally, but return
   caulifl ower to an even layer after
   stirring for best browning.


3. Remove from heat. Stir in spinach
   until wilted. Stir in cherries, pistachios,
   1/4 tsp. salt, and 1/4 tsp. black pepper.^


4. Turn squash halves cut sides up.
   Season with additional salt and pepper.
   Fill cavities with sausage mixture. Bake
   10 minutes more. Top with parsley and
   lemon zest. Drizzle with Balsamic
   Reduction just before serving. Serves 8.
   BALSAMIC REDUCTION In a small
   saucepan stir together 1 cup balsamic
   vinegar and 2 Tbsp. honey. Bring to
   boiling; reduce heat. Simmer,
   uncovered, 25 to 30 minutes or until
   syrupy and reduced to 1/3 cup. Let cool.
   Store in an airtight container at room
   temperature up to 1 day.
   each serving 230 cal, 8 g fat (2 g sat
   fat), 9 mg chol, 265 mg sodium,
   36 g carb, 4 g fi ber, 17 g sugars, 5 g pro

n (^) WHAT IS IT EXACTLY? This tiny
squash’s life began in the 1980s
at Cornell University as a cross
between butternut and buttercup
squash. It wasn’t until plant breeder
Michael Mazourek refi ned its fl avor
and shrunk its size that it became
available nationally in 2015.