Turkey sausage stuffed squash


Courges farcies à la saucisse de dinde

Servings: 4
Preparation: 20 minutes
Cooking time: 1 hour


2 Delicata squash from Potager Mont-Rouge
olive oil
4 garlic cloves, pressed
To taste ground salt and pepper


1 tbsp (15 ml) olive oil
1 small yellow onion, chopped
4 tomato and basil seasoned turkey sausages from Abattoir Choquette, cut into pieces
2 cups (300 g) zucchini, diced
1 large red pepper, diced
2 cups (300 g) eggplant, diced
5 Italian tomatoes, blanched*
2 tsp (10 ml) Bas-du-Fleuve salted herbs
2 tbsp (30 ml) garlic flower
1 tsp (5 ml) Italian herbs
1 sprig of fresh thyme
1 tsp (5 ml) smoked sweet paprika
To taste ground salt and pepper
1 cup (150 g) your choice of local cheese



1. Cut squash in 2 lengthwise and use a spoon to remove seeds.

2. Drizzle olive oil and spread pressed garlic on each half of squash. Add salt and pepper.

3. Bake in oven at 350°F for 45 minutes or until a knife blade can be easily inserted into the flesh.


4. In a large pot, brown onion in oil on medium-high until golden, about 4 minutes.

5. Add sausage and brown for 5 minutes.

6. Add zucchini and brown for 5 minutes.

7. Add red pepper and eggplant and cook for 5 minutes.

8. Add remaining ingredients, lower heat and simmer for 10 minutes, stirring from time to time.


9. Scoop ratatouille into the four halves of squash. Garnish with your favourite cheese, shredded.

10. Bake in oven at 400°F for 10 minutes or until hot and the cheese has melted.

*Note: Blanching involves removing the skin of a fruit after having immersed it in boiling water
(for 30 seconds to 1 minute).