Ile de France Brie Butternut Bateau by Renata S.

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Ingredients

At a glance
Cheeses
Serves
2
2 butternut squash
1 teaspoon vegetable oil
6 oz. bulk pork sausage
1 cup chopped pear
1 slice artisan bread, torn into small pieces
1/4 cup chopped green onion
1 teaspoon chopped parsley
2 ILE de France Snacking Mini Bries
1 pear, sliced for garnish

Methods/steps

Cut squash in half and remove seeds and membrane. Place into a microwavable dish, cut side down and add 1/2 cup water. Microwave on high for 12-15 minutes or until done. Meanwhile add oil to frying pan and heat on medium high. Brake up pork sausage in pan and fry until done. Add chopped pear, bread, onions and parsley. Cook 1-2 minutes longer.

Place squashes, cut side up on a baking dish. Spoon sausage filling into holes. Cut an X across the top of the brie cheeses and lightly pull apart. Place cheese on top of filling and broil for 3-5 minutes until cheese is soft. Garnish with pear slices.

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