Butternut Squash Stuffed with Caramelized Leeks, Sausage and Couscous

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August 1, 2016

Recipe by Brooklyn Supper


2 tablespoons butter

3 medium leeks

1 cup cous cous (I used whole wheat Israeli cous cous)

1 cup ground sausage

1/4 cup grated Asiago

3 butternut squash, round bottoms cut off, halved, and seeds scooped out

Olive oil

Sea salt and pepper to taste


1For directions visit Brooklyn Supper


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