• Preheat oven to 375 degrees.
• Remove tops from 3 medium pattypan squash and scoop out seeds and some flesh making a well for the stuffing.
• Sprinkle insides with salt & pepper.
• Bake empty squash loosely covered in baking dish for 20 minutes until their insides are tender when pierced with a fork.
• Remove.

Sage brown butter

• Melt butter over medium heat, then add 10 fresh sage leaves.
• Sauté until butter is lightly browned, 4 - 5 minutes.

Stuffing

• Sauté vegetables.
• Brown sausage.
• Combine cooked wild rice, browned sausage, vegetables, and sage browned butter (reserving 1 Tbl. for drizzle).
• Season with sea salt and a generous amount of fresh cracked pepper.
• Fill each squash with stuffing.
• Grate Parmesan cheese on top of each squash and drizzle with a little more sage butter.
• Add 1" water to baking dish, loosely cover with foil.
• Bake an additional 30 minutes.
• Finish under broiler to lightly brown stuffng.