Sausages / Hors d'oeuvres

Pork Andouille Sausage and Butternut Squash

with Andouille Sausage - Pork Sausage with Spices

​8 Servings


8 oz. Andouille Sausage

​1 Small Butternut Squash

3 tbsp. Olive Oil

Salt & pepper

1 Onion

3 Celery stalks

1 Baguette

2 oz. Fresh Sage

2 tbsp. Fresh Parsley

2 Eggs

4 tbsp. Butter


​Preheat oven to 425° F

Toss squash with 2 tbsp. olive oil and season with salt and pepper on a rimmed baking sheet

Roast until golden and tender (about 20-25 min.)

Heat remaining tbsp. of olive oil in a large skillet over

Add Pork Andouille Sausage, onion and celery and season with salt and pepper

Cook, stirring often, until vegetables are tender (about 6-8 min.)

In a separate medium bowl, whisk together eggs

Pour over bread mixture and toss until evenly moistened

Transfer mixture to prepared baking dish and dot with butter. Cover dish with foil and bake until a knife inserted in the center of the stuffing comes out warm (about 30-35 min.)

Increase oven to 450° F and continue baking until top is deeply golden (about 15- 20 min.)

Garnish with parsley and serve.