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Butternut Squash Stuffed with Caramelized Leeks, Sausage and Cous Cous

kept bycheazza

Takes some time, especially if you are cleaning the leeks yourself. But worth it!
Makes lots of leftover stuffing, which is delicious for leftovers.


2 tablespoons butter
3 medium leeks
1 cup cous cous (I used whole wheat Israeli cous cous)
1 cup ground sausage
1/4 cup grated Asiago
3 butternut squash, round bottoms cut off, halved, and seeds scooped out
olive oil
sea salt and pepper to taste



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