Description
A cozy dish of roasted butternut squash filled with savory sausage, fresh vegetables, and a hint of sweetness from apples and cranberries.
Ingredients
Scale
- 2 whole butternut squash (about 2–2.5 lbs each)
- 2 tablespoons olive oil (divided)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 1 lb ground sausage, ground turkey, or ground beef
- 2 stalks of celery (diced, about 1/3 cup)
- 1 small yellow onion (peeled and diced)
- 3 cloves of garlic (peeled and minced)
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 1 tablespoon chicken stock or white wine (to deglaze the pan if needed)
- 2 cups fresh spinach
- 1 small apple (diced)
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- Shredded parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F. Spray a baking sheet with cooking spray or line it with parchment paper.
- Cut the ends off of the squash, about 3/4 of an inch from the tip. Stand each squash upright and slice it straight down the middle, yielding four halves in total.
- Drizzle each half with olive oil, then sprinkle with salt and pepper. Place them cut side up on the baking sheet and roast for 40-45 minutes, or until a sharp knife can easily pierce the center.
- In a large skillet over medium-high heat, add a bit of olive oil and your ground sausage. Cook until browned.
- Once the sausage is no longer pink, introduce diced onions, celery, and minced garlic. Sauté until fragrant and softened.
- Stir in the fresh herbs and spinach, sautéing until wilted.
- Remove the pan from heat and fold in diced apples, cranberries, and pecans. This adds delightful texture and flavor to your filling.
- Once the squash has cooled slightly, use a spoon to scoop out the flesh, leaving about a 1/2-3/4 inch border.
- Fill the squash halves with the sausage and apple mixture. Optionally, sprinkle parmesan cheese on top.
- Return the stuffed squash to the oven for another 10 minutes at 400°F to brown the tops.
- Remove from the oven, let them cool for a moment, and serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Suitable for freezing for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half of squash
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg