by Chef Vaughn
- One medium size butternut squash
- One sweet onion finely diced
- ½ Pound Italian sausage
- 1 T. garlic finely chopped
- 1 Qt. chicken stock from roasted chicken bones
- Salt and Pepper to taste
Wash / Cut squash in half lengthwise and scrape out the seeds — put in Viking Combi-Steam oven on the pre-set squash setting (about 30 minutes)
Brown the sausage off when ¾ done add the onions and garlic and sauté until clear
Scoop out the meat of the squash add it to the meat and onion mixture and add stock and simmer for a few minutes (30 minutes if you have the time)
Finish with heavy cream or sour cream (optional) and top with serrano pepper slices
