Sausage Stuffed Butternut Squash | The ULTIMATE Holiday Side Dish

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is lower in fat, while ground beef is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is dairy-free, while mozzarella is usually less expensive.

Slice one butternut squash in half lengthwise and scoop out the seeds.

Place the squash onto a parchment paper lined baking pan and drizzle with a little bit of olive oil.

Season with salt and pepper.

Bake at 400°F for 40 to 45 minutes.

While the squash is roasting, fry up 1 lb of Italian sausage.

Remove the grease from the pan using a piece of paper towel.

Turn the heat down to low and add half of a red onion and three cloves of garlic.

Add 1 tsp of fresh thyme and 1 tbsp of fresh parsley, seasoning with more salt and pepper.

Add 1/2 cup of pecans and 1/2 cup of dried cranberries.

Add goat cheese, breaking it up into small 1/2-inch sized pieces.

Remove the pan from the heat and gently mix, being careful not to disturb the goat cheese too much.

When the squash is done, remove it from the oven and hollow out the middle, leaving about an inch of squash on all sides.

Chop the remaining roasted squash into small pieces and add it to the sausage mixture, giving it a gentle mix.

Fill the hollowed squash with the filling.

Return the stuffed squash to the oven, turned down to 375°F for another 10 to 15 minutes.

Garnish with a sprinkle of parsley and thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens