Sausage Stuffed Butternut Squash - Delicious & Gut Friendly - Holistic Nutrition Blog

Sausage Stuffed Butternut Squash - Delicious & Gut Friendly

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Prep Time 10

Cook Time 50

Total Time 1

Course Dinner, Side Dish

Cuisine American, Holiday / Seasonal

Servings (1 stuffed squash half per serving)

Calories 488 kcal

Equipment

Ingredients

Squash Ingredients:

2 medium butternut squash (halved and seeds removed)
1 tablespoon extra virgin olive oil
1 pinch sea salt
1 pinch black pepper, ground

Apple Sausage Filling Ingredients:

1 pound sausage, ground (chicken, turkey, or pork)
1 medium apple (finely diced , such as Honeycrisp or Granny Smith)
1 small onion, yellow (diced)
2 cloves garlic, fresh (minced)
1 teaspoon thyme, dried
½ teaspoon sage, dried
¼ teaspoon cinnamon, ground
¼ teaspoon sea salt
¼ teaspoon black pepper, ground
¼ cup cranberries, dried (unsweetened preferred)
2 cups spinach
¼ cup pecans (roughly chopped)

Optional Toppings:

¼ cup pomegranate seeds (fresh or from a pomegranate arils container)

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Instructions

Roast the Butternut Squash
Preheat the oven to 400°F (200°C).
Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until fork-tender.
Prepare the Filling
Heat a large skillet over medium heat. Add the sausage and cook, breaking it up into crumbles, until browned and fully cooked.
Stir in the onion and garlic, cooking until fragrant and the onion is translucent, about 2-3 minutes.
Add the diced apple, thyme, sage, cinnamon, salt, and pepper. Cook for 3-4 minutes until the apple softens.
Stir in the chopped spinach and cook for 1-2 minutes, until wilted.
Add the cranberries and pecans, then mix to combine.
Stuff the Squash
Once the squash is roasted, remove it from the oven and flip it over. Use a spoon to scoop out some of the squash flesh, creating a deeper cavity for the filling. Reserve the scooped squash flesh and mix it into the filling for added creaminess.
Spoon the filling evenly into the squash halves.
Bake the Stuffed Squash
Return the stuffed squash to the oven and bake for 15-20 minutes, until the tops are golden and slightly crisp.
Serve and Enjoy
Garnish with fresh thyme leaves, a drizzle of balsamic glaze, and a sprinkle of pomegranate seeds for an extra burst of flavor and color.

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Nutrition

Serving: 1 ServingCalories: 488kcalCarbohydrates: 63gProtein: 27gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 85mgSodium: 857mgPotassium: 1839mgFiber: 11gSugar: 21gVitamin A: 41394IUVitamin C: 91mgCalcium: 239mgIron: 5mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword apple sausage stuffed butternut squash, butternut squash recipe, stuffed butternut squash

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