STUFFED BUTTERNUT SQUASH with Apple Sausage Filling!

apple sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami.

Poke the butternut squash a few times with a fork and microwave it for 2-3 minutes to soften it.

Slice the butternut squash in half lengthwise and scoop out the seeds using a large spoon.

Place the butternut squash in a baking dish and drizzle with olive oil, rubbing it to coat the flesh.

Sprinkle the squash with salt and pepper, then flip it cut-side down in the baking dish.

Transfer the squash to a 400°F oven and roast for 40-45 minutes.

While the squash is roasting, dice half of an onion and slice and dice one apple.

In a large pan over medium heat, add 1/2 pound of sweet Italian pork sausage, breaking it up while it cooks until browned.

Add the diced onion, 3 cloves of minced garlic, and 2 cups of baby spinach to the pan, stirring for 2-3 minutes until the spinach wilts.

Add the diced apple, 1 tablespoon of chopped sage, and 1/2 tablespoon of chopped rosemary to the pan, stirring for another 2-3 minutes until the apples soften.

Turn off the heat and add 1/3 cup of dried cranberries and 1/4 cup of roughly chopped pecans, stirring to combine.

Remove the roasted butternut squash from the oven and flip it over using tongs to reveal the caramelized edge.

Use a large spoon to scrape out some of the flesh, leaving about a half inch around the edge.

Scoop the filling into each half of the butternut squash and place it back in the oven, turning on the broiler for a couple of minutes until the top is lightly golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens