When The Turkey’s Finally Gone, Make Some Sausage-Stuffed Squash

Theoretically, Thanksgiving is a one-day celebration in which we give thanks for our nation’s bounty.

As practiced, it’s a four-day eatathon. It begins early Thursday, as the cook and her “helpers” taste-test the dishes and ends Sunday evening when invited guests depart.

Turkey leftovers will last only so long, and then it’s time to cook again. Make it Sausage-Stuffed Squash, a versatile entree that can be served anytime during the long weekend.

It is as appropriate for a brunch as it is for Sunday supper. The combination of apples, sausage and bread, flavored with maple syrup, ginger and cinnamon, is a replay of favorite Thanksgiving flavors.

Because the recipe is designed for two, an acorn squash is just the right size. However, this variety does not have a very pronounced or sweet taste. Cooks may prefer to substitute one small butternut or two dumpling squash.

For brunch, serve Sausage-Stuffed Squash with a grapefruit half and biscuits. For dinner, switch to a salad and corn bread.

Sausage-Stuffed Squash

1 medium acorn squash

1/2 cup apple juice

2 tablespoons maple syrup

3 (1/8-inch-thick) slices ginger root

1 tablespoon oil

1 tablespoon grated ginger root

1 small Granny Smith apple, cored, seeded and diced (about 1/2 cup)

1 small celery stalk, diced

2 large shallots, peeled and minced (about 1/3 cup)

1/4 teaspoon ground cinnamon

1/2 pound mild pork sausage

1 cup finely diced, day-old, good-quality bread

Salt, freshly ground black pepper

Cut squash vertically in half. Remove seeds. Place in small roasting pan. Roast in oven at 350 degrees 15 to 20 minutes.

Meanwhile, combine apple juice, maple syrup and ginger root slices in small saucepan. Simmer 5 minutes. Set aside.

Heat oil in medium skillet. Add grated ginger root, apple, celery, shallots and cinnamon. Saute over medium heat until shallots are transparent, about 5 minutes. Add pork sausage and saute, stirring, until brown. Pour off fat.

Discard ginger root slices from apple juice. Deglaze skillet over medium heat with 1/4 cup apple juice mixture, reserving remainder. Stir in bread and saute 1 minute over medium heat, stirring constantly. Season lightly with salt and generously with pepper.

Remove squash from oven. Spoon sausage stuffing into cavities, heaping it in. Spoon 1 tablespoon apple juice mixture over each squash. Bake at 350 degrees 15 minutes.

Dribble on more apple juice. If stuffing is turning too brown, cover squash lightly with foil. Continue baking until squash is fork tender, about 45 minutes total (excluding initial 15- to 20-minute baking time).

Yield: 2 servings.