Description
As the leaves turn and the air cools, nothing welcomes the autumn season quite like a hearty plate of Sausage Stuffed Butternut Squash. This dish combines the rich flavors of spicy Italian sausage with the sweet, nutty profile of butternut squash, enhanced by the crunch of pecans and the tartness of cranberries. It’s a perfect blend of taste and texture, making it an ideal comfort food for chilly evenings or a festive side for holiday gatherings.Whether you’re looking for a nutritious main course that satisfies your gluten-free needs or a visually stunning side that will impress your guests, this recipe is sure to be a hit. Its wholesome ingredients pack a punch of fiber and protein, ensuring a satisfying meal that’s as beneficial as it is delicious. Gather around the table and enjoy the flavors of fall with every spoonful!
Ingredients
Roasted Butternut Squash
2 medium or large butternut squash
2 tablespoons olive oil
¼ teaspoon salt (or more to taste)
Freshly ground black pepper
Sausage Filling
1 tablespoon olive oil
1 small onion, diced
14 oz spicy Italian sausage, crumbled
4 cloves garlic, minced
1 tablespoon Italian seasoning
4 oz fresh spinach
½ cup dried cranberries
½ cup chopped pecans
Instructions
Preheat oven to 400°F.
Halve the butternut squash lengthwise and scoop out the seeds. Drizzle olive oil and season with salt and pepper. Place cut side down on a lined baking sheet.
Roast for 30-40 minutes until tender.
For the filling, heat olive oil in a skillet over medium-high heat. Sauté onion until charred, about 2 minutes.
Add sausage, garlic, and Italian seasoning, cooking until sausage is browned.
Stir in spinach until wilted, then mix in cranberries and pecans.
Once the squash is roasted, scoop out some flesh to make room for the filling, leaving a 1-inch border.
Stuff the squash with the sausage mixture, and reheat in the oven if needed.
Serve topped with freshly ground black pepper and fresh thyme.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 762