For this simple and quick dish, you will need 1 sausage link (use your favorite…I used spicy Italian), 4 sage leaves (chiffonade the leaves), 2 thick slices of day old bread (I used a fabulous multi grain bread from Cook’s Fresh Market), 6 dried dates, 1/4 cup chopped pecans, 1/4 cup chicken stock, salt and pepper to taste. Oh, you also need a squash. Use butternut squash, I would have had I found one.
Clean the squash, lightly coast the inside and edges of the squash with olive oil and roast at 375 for about 40 minutes or until tender (don’t overcook as they will get another round in the oven).
Brown the sausage (remove casing if using link) until golden but not overcooked.
Cube the bread and place in mixing bowl. Roughly chops dates and pecans and add to the bowl. Once sausage is done, drain and add to the bowl with bread, dates and nuts. Add sage and season with salt and pepper. Add chicken stock and toss to coat. Bread should be moist but not overly wet. Use your judgement when adding the stock. Stuff squash and place in oiled casserole dish and bake for another 20-25 minutes until golden brown.
Plate: I served the simple stuffed squash with a balsamic and olive oil dressed green salad with grape tomatoes.