Ingredients
3 small (or 2 medium) Delicata squash, halved lengthwise
3 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
3/4 c. ground sweet Italian sausage
1 shallot, minced
2 cloves garlic, minced
1/4 c. finely chopped fresh sage, divided
1 c. panko bread crumbs, divided
3 oz. fontina, cubed and divided
Preparation
Step 1Preheat oven to 425°. Brush cut-side of Delicata squash with 1 tablespoon olive oil and season with salt and pepper. Place squash halves cut-side down on a baking sheet and roast until softened, 20 minutes.Step 2Meanwhile, in a large skillet, cook sausage over medium-high heat until beginning to brown, about 5 minutes. Add shallot, garlic, and 2 tablespoons sage and cook until sausage is cooked through, 3 minutes more.Step 3In a medium nonstick skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Add panko and remaining 2 tablespoons sage. Cook until golden, 3 to 4 minutes, and season with salt and pepper.Step 4Remove squash from oven and heat broiler. In a large bowl, combine sausage mixture, half the fontina, and half the bread crumbs. Stuff each squash half with sausage mixture and top each with remaining fontina and bread crumbs. Broil until cheese is melty and bread crumbs golden, 2 minutes. Let cool slightly, then serve with a green salad.
