I know, I know, again with the butternut squash. Well, it's in season! The key to eating cheaply (one of them, anyway) is to eat what's in season/what's on sale.
There's a bit of cooking time on this one but very little actual effort. Take two butternut squash, split them down the middle and scoop out the seeds, and roast at 375 for about an hour or until done. You know they're done when you can put a fork through them. Meanwhile, cook up a couple links of Italian sausage, squeezed out, until browned. Add a large tart cored and chopped apple. Cook another minute and take off the heat. When the squash are done, let them cool a little, then scoop out most of the inside (leaving a nice layer intact) and add that to the sausage pan. Mix everything up well, and add a couple tablespoons of soft butter, a little brown sugar, a little sage, and some salt and pepper. Spoon that back into the hollowed-out squash, and dot the tops with a little more butter. Bake again for 25 minutes or so or till crispy on top.
I used two small squash, so two halves were a full meal for one person. With bigger squash, you could serve one half per person as a meal. Squash are cheap this time of year, and Italian sausage in bulk will run about six dollars for 18 links, or 33 cents each. Maybe $1.50 for the squash, another 70 cents for the sausage, 50 cents for the apple. Less than three dollars total for at least one full meal for two people, possibly for four.
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