For the last several weeks I have seen a pile of colorful winter squash at the local grocery store, and wanted to roast some in my Big Green Egg. So I finally tried this, using a recipe from food.com. It is simple to make and very tasty when smoke-roasted on the BGE.
The original recipe can be found here.
Here are some pictures of how I did my Sunday dinner. . .
Two types of winter squash
Squash cut length-wise, seeds removed and placed in a Pyrex baking dish with some boiling water. Bake/roast for about 35 minutes at 350 to 375 degrees F.
Remove the squash and stuff with (cooked) sausage, onion and bread crumb mixture. . .
Back on the grill and continue baking for another 20 minutes – or until done. Poke the squash with a skewer or fork to verify doneness.
Stuffed squash 1 – done.
Stuffed squash 2 done.
The smoke flavor, the tender squash and the pork sausage go very well together – Give this simple recipe a try, it’s mighty tasty!
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