Butternut Squash and Apple Stuffing

This year I am trying something new for Thanksgiving. Last year I wanted to do this but my family did not want change. So this year I am making the Traditional Stuffing and a Grain-free version too. This stuffing is based on one of my all time favorite winter dishes. Stuffed Butternut Squash. This recipe can be adapted to be vegetarian if you like.
Ingredients

• 1 lb. Apple Sausage – I am using a locally made one but you can find Apple Sausage at Whole Foods and other supermarkets.
• 1 small to medium butternut squash
• 2 medium apples
• 1 onion
• allspice –to season
• cinnamon – to season
• maple syrup 1/4 cup (real maple syrup)
• butter about 2 tbs.

1. Cut butternut squash in half and scoop out seeds
2. Score the butternut squash and season with all spice, cinnamon and maple syrup.
3. Place butternut squash in a baking pan and cook at 350 degrees until a fork easily passes through it. (the length of time depends on how big your squash is)
4. Finely dice the onion and sauté in the skillet with the sausage. Cook the sausage until browned. Remove sausage and onion mixture from skillet
5. Peel and dice the apples, sauté in skillet with a little butter the any remaining maple syrup and cinnamon and allspice
6. When butternut squash is fork tender remove scrap it away from the skin. Add the butternut squash to the apples, and add back the chicken sausage.
7. Thoroughly mix all the ingredients together. Add more allspice and cinnamon if you feel it is necessary. (This would be a time to add poultry seasoning too if you like)

For a vegetarian version I like to use black beans instead of the sausage.

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