1 lb Sausage 2 Butternut squash, halved 1 lg Egg 2 T Milk (or less) Onion, chopped (optional) 1/4 t Thyme 1/4 t Tarragon Butter Fry sausage; scramble till thoroughly done and drain. Bake squash in pan at 350 degrees face down in a pan with water barely covering the bottom, for about 1 hour. (When you poke it, dimple will remain.) Cool squash. Return sausage to skillet. Scoop squash into skillet, leaving about 1/4 inch in shell to hold shape. Stir squash and spices with sausage. In small bowl, beat egg and milk; blend into cold mixture. Spoon back into skins and bake at 350 degrees for 45 minutes or until set, with no water in the pan. Just before serving, dot tops with butter.