Preheat oven to 400. Cut squash in half lengthwise and scoop out seeds. Put butter and sweetener into cavity of squash. Bake face up in a casserole dish covered with aluminum foil and with a half inch of water in the bottom until soft, about 1 hour. Serve hot.
You can use any kind of squash flesh here. Acorn, butternut, buttercup, delicata, or any of the various specialty squashes that we grow from year to year. You can double it and put it into a 9 x 11 casserole. Keeps well in fridge for a week or freezes well, too.
You could also make this vegetarian, by substituting a grain for the sausage. Rice, farrow, wheat berries, etc. would work. Or add the grain in addition to the meat!
