I can’t believe that it’s mid November with the holidays just around the corner. As I start to think about preparing a holiday meal I wanted to try a new side dish. We decided to check out the farm shop in Corrales (Wagner’s Farm) for some inspiration. We enjoy going to the farm during the summer and fall for fruit and vegetables. They had bins filled with butternut, acorn, zucchini and yellow squash. They had also picked the last of the tomatoes and apples before the hard freeze. I picked up a few tomatoes, zucchini and one medium sized butternut squash. I thought I would roast it and experiment with a couple different fillings to stuff each half. Both have Italian sausage with one half being savory and the other somewhat sweet. I liked both versions but if I had to pick one, I was a bit more partial to the savory filling as shown in the photograph above. Along with the Italian sausage it has fresh spinach, sun dried tomatoes and melted mozzarella cheese with a sprinkle of Italian seasoning. The sweeter version has Italian sausage, diced apple, dried cranberries and candied pecans with a sprinkle of dried parsley. Each are quite tasty and would be a great side dish for Thanksgiving.
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An Inspired Cook 