Posted Thursday, July 21, 2005

1 large butternut squash (about 2 pounds)

¼ cup margarine (½ stick)

1 tablespoon granulated sugar

1 teaspoon salt

½ teaspoon ground black pepper

½ cup water

1 pound smoked sausage, cut into ½-inch thick slices

Peel and remove seeds and membrane from squash, and cut the flesh into cubes. Melt the margarine in a large skillet over medium high heat, and add the squash cubes and season them with sugar, salt and pepper. Add the water and the sausage. Bring the water to boiling, cover the skillet and reduce the heat. Sim-mer 20 minutes, or until squash is tender. Serve hot. Serves six.