Stuffed Butternut Squash with Italian Sausage
13 ingredients · 10 steps · from Downshiftology
- dinner
- vegetarian
- protein
- herb-infused
- healthy
- whole-foods
Ingredients
- 2.5 lbs butternut squash
- a little bit olive oil
- a bit salt
- a bit pepper
- 1/2 lb sweet Italian pork sausage
- 1/2 onion
- 1 apple
- 1 tbsp fresh sage
- 1/2 tbsp fresh rosemary
- 2 cups lightly packed baby spinach
- 1/3 cup dried cranberries
- 1/4 cup roughly chopped pecans
- 3 cloves garlic
Steps
- Preheat oven to 400°F (200°C).
- Poke butternut squash with a fork and microwave for 2-3 minutes to soften, then slice in half and scoop out seeds.
- Drizzle butternut squash with olive oil, sprinkle with salt and pepper, place face down in baking dish.
- Roast butternut squash for 40-45 minutes.
- Cook sausage in a large pan over medium heat, breaking it up until browned.
- Add diced onion, garlic, and baby spinach to the pan; stir for 2-3 minutes until spinach wilts.
- Add diced apple, sage, and rosemary; stir for another 2-3 minutes until apples soften.
- Turn off heat and stir in dried cranberries and pecans.
- Remove squash from oven, flip over, and scrape out some flesh leaving a half-inch border.
- Scoop filling into each squash half, place back in oven and broil for 2 minutes until top is lightly golden.
Recipe extracted by Foodle from “STUFFED BUTTERNUT SQUASH with Apple Sausage Filling!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
