Butternut Squash Stuffed With Leftover Spicy Sausage Bread Pudding

18 01 2014

I recently made a savory bread pudding with spicy sausage (see link below for recipe), and had leftovers. Best way I could think to re-purpose the meal was to stuff it in a roasted veggie, like butternut squash. Leftovers never go to waste in my house, I always find a way to create another meal!

Butternut Squash Stuffed With Leftover Spicy Sausage Bread Pudding

Butternut Squash Stuffed With Leftover Spicy Sausage Bread Pudding

The following serves 2 (compliments of This Girl’s Gotta Eat):

Preheat oven to 350.

Cut butternut squash in half lengthwise and scoop out the seeds and membranes. Spray a baking sheet with non-stick spray and place squash cut-side down. Bake for 35-40 minutes, or until the center of the squash is soft enough to scoop out. Remove from oven and let rest until cool enough to handle.

Scoop out the inside of the roasted butternut squash into a bowl – leave some of the inside along the shell in order to hold the filling. Mix the inside of the squash with the leftover bread pudding and stuff the mixture back into the shells. Top with cheese and return to the oven and bake, until the bread pudding is heated through and the cheese is melted.

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One response

19 01 2014
The Vulgar Chef

Don’t mind me, I’m just over here licking my screen.

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