2 tsp extra virgin olive oil – (I used part butter part olive oil)
1 medium onion, finely diced
1 large carrot, finely diced
2 stalks of celery, finely diced
2 cloves of garlic, minced
½ teaspoon thyme
1 tbsp extra virgin olive oil
½ lb sausage
½ cup breadcrumbs
¼ cup grated Parmesan cheese
¼ cup chopped fresh parsley
salt & pepper
1 lemon
Instructions
Mise en place ~ Gather Ingredients
Preheat oven to 400°F.
In a bowl combine breadcrumbs, cheese and parsley; drizzle with olive oil; set aside.
Cut squash into circles; remove seeds. I used a melon-baller to remove the seeds.
Brush with olive oil; season with salt and pepper.
Place squash on a cookie sheet; roast until soft; approximately 20 minutes depending on size.
In a skillet sauté onion, garlic, carrot and celery in 1 tbsp olive oil/butter until softened, 4-5 minutes. Add in garlic just until you can smell. Remove to bowl or pull to side if your skillet is large enough.
Using the same skillet sauté sausage until brown; remove and drain on a paper towel.
Combine sausage and mixture; taste for seasoning.
When squash is roasted, bring from oven.
Scoop sausage and vegetable mixture into squash cavity.
Top with breadcrumb mixture.
Return to the oven; roast for an additional 15 minutes, until stuffing is browned.
Give a squeeze of lemon over the squash. It seems to brighten the flavor.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/stuffed-delicata-squash/