I made stuffed butternut squash out of the halved bulbous end where the seed cavity is. The stuffing was pork sausage, celery and white onion sauteed in some butter, and then combined with toasted bread slices cut into cubes and further dried in the oven. The stuffing was seasoned with ground sage and parsley, and moistened with chicken stock from the freezer. I had too much stuffing, so heated some alongside in individual casseroles as the stuffed squash baked. The squash was nuked to softness before stuffing and baking, and everything was put together hot, so I just heated everything for 20 minutes at 350 F/177 C.
We also had a Greek salad with the last of the Romaine and feta.
The salad and squash were great to me, but the stuffing was too meat heavy for my tastes.
I'm making pancakes with warm maple syrup for tomorrow's dinner. I don't see how I can mess that up, but lately, I have been finding ways to mess up foolproof stuff, so we shall see.
P.S. - I had to throw out the first batch of bread cubes after not really burning them, but when I tasted them they were bitter. See what I mean about messing stuff up? 
