Stuffed Honey Nut Squash (Edit recipe)

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Have you ever tried honey nut squash? It's my favorite of all the squashes and this Stuffed Honey Nut Squash is filled with the best fall flavors! Apples, cranberries, pecans, sausage and "buttery" cinnamon ghee! Find yourself some of these little beauties and thank me later!

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PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

13

Serves: 6

Ingredients

3 whole Honey Nut Squash, cut in half lengthwise & seeded
1 lb Mild Italian Sausage
1 cup Onion, diced
1 whole Pink Lady Apple, cored and diced
0.5 cup Pecans, raw, chopped
0.5 cup dried, unsweetened Cranberries
1 tsp dried Sage
1 tsp Garlic Powder
1 Tbsp Extra Virgin Olive Oil, plus extra for drizzling over squash
1 tsp Salt
1 tsp Black Pepper
4 Tbsp Ghee, melted
1 tsp Ground Cinnamon, whisk into melted ghee

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425°
Line a rimmed baking pan with parchment paper
Put squash on pan & drizzle oil on & rub all over both sides
Sprinkle with salt & pepper
Roast open side down for 1 hour, flipping halfway through
Meanwhile, heat oil in large skillet
Add onion & sausage & cook till sausage is browning
Add sage & garlic, stirring one minute
Add apples, pecans & cranberries stirring till apples soften a bit
Salt & pepper to taste
Remove squash from oven & mash up centers
Stuff with sausage mixture
Drizzle with warm cinnamon ghee
Enjoy this recipe by Penny's Primal!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	588
Fat:	35 g
Carbohydrates:	16 g
Protein:	33 g
Cholesterol:	79 g
Sodium:	1088 mg
Fiber:	2 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.