1 medium butternut squash olive oil 1 medium potato (peeled and cut into small cubes) 1 package sausages by Amy chicken with sundried tomato, basil and pine nuts (remove sausage contents from casing and crumble) 1 small onion (medium diced) 1 small eggplant (roughly cut into 1/2 inch cubes) 1 tsp. whole cumin (or 1/2 tsp. cumin powder) 2 cloves garlic (finely chopped) 1 1/2 red bell pepper (small diced) salt & pepper     Preheat oven to 375 degrees. Slice butternut squash in half lengthwise. Remove the seeds and any loose membrane. Coat the flesh and skin with a thin layer of olive oil. Place squash (cut-side down), in an oiled baking dish. Cover with aluminum foil and bake in a preheated oven for approximately 35 minutes (or until squash is soft when pressed slightly). While squash is baking, heat 4 Tbs. olive oil in large skillet over medium-high heat. Once the pan is hot, add the potatoes and sauté. Make sure to turn the potato pieces with a spatula in order to prevent sticking. When the potatoes are partially cooked, add the remaining ingredients (sausage, onion eggplant, cumin, garlic, and red bell pepper). Stir and continue to cook everything together for 5 minutes. Reduce heat to medium-low heat. Now add 2 tablespoons of water to the mixture, stir well and cover the pan. Allow the mixture to cook until the eggplant has softened (approximately 10 minutes). Make sure to stir mixture occasionally and decrease heat if mixture is sticking to the pan. Remove cooked squash from oven and flip pieces over so that the skin side is down. Scoop out some of the flesh (allowing a 1/4 inch border of flesh to remain around the skin). Lightly toss the scooped squash with meat mixture. Place goat cheese evenly in squash. Next, spread 1/2 meat mixture into each squash half and pat down to make full mounds. Bake stuffed squash uncovered, in a 400 degree oven for ten minutes. Remove baked squash and cut lengthwise on a cutting board for each portion. Serve the stuffed squash with your favorite rice pilaf or cous cous.