Stuffed Red Kuri Squash
4 links fresh Italian sausage (My four weighed about 7 3/4 oz or 275g)
1 red Kuri squash (My guy weighed about 440g or almost 1 lb)
2 slices stale bread (about 1 3/4 - 2 oz or 50-55g)
1/2 cup or 120ml milk
2 cloves garlic
Handful flatleaf or Italian parsley
1-2 teaspoons crushed red pepper (depending on your tolerance/love of spiciness)
Salt, to taste
Preheat your oven to 375°F or 190°C and use a little olive oil to grease a small pan that will just fit the two halves of your squash side by side.
Make crumbs out of your stale bread in the food processor and divide them into two bowls, the smaller one with just a few heaping tablespoons full for topping, the balance in the larger bowl. Pour the milk over the crumbs in the larger bowl and leave to soak.
Mince your garlic and parsley and remove the sausage meat from the casing.
Meanwhile, cut your squash in half and remove the fibers and seeds. Slice just a tiny bit off of the bottom so the squash halves sit flat and place them in the oiled pan.
Drain your breadcrumbs in a small sieve and press down lightly with your hands or the back of a spoon to get most of the milk out.
In a large mixing bowl, put the sausage meat, drained bread crumbs, garlic, parsley and crushed red pepper in with the egg and mix well.
My locally made Italian sausage is plenty salty so I don’t add more salt to this mixture. If yours is not, or if you are not sure, I encourage you to cook just a teaspoon of the mixture in a small frying pan to check. Add a little salt to the mixture, if necessary.
Stuff your mixture loosely in the squash halves.
Top with the reserved breadcrumbs and drizzle liberally with some olive oil.
Roast in your preheated oven for about 45-60 minutes, or until a fork can easily pierce the squash and it is cooked through. If it’s getting too brown, you can cover it with foil and continue roasting until done. And, in case you are wondering, the peel is completely edible. In fact, it's my favorite part!