Sausage Stuffed Butternut Squash (Edit recipe)

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Sausage stuffed butternut Squash is a comforting, hearty dish that combines roasted butternut squash's natural sweetness with the savory flavors of sausage, spinach, apple, and nuts.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

13

Serves: 2

Ingredients

1 Butternut Squash, (medium to large)
1 Tbsp Olive Oil
2 Italian | Original Combo Pack - Nut Crumbs, pork sausage with hatch green chiles (or spicy sausage)
.5 lb Ground Pork
.5 Yellow Onion, diced
2 Garlic, cloves, minced
3 cups Baby Spinach
1 Apple, Fuji, cored and chopped)
.5 tsp Rosemary, Fresh, fresh finely chopped
2 Tbsp Brandy
.25 cup Almonds, chopped
.333 cup Dried Cranberries, Organic
1 pinch Salt and Pepper, (to taste)

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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 the oven to 400u00b0F.
With a very sharp knife, slice the butternut in half lengthwise. Scoop the seeds out of the butternut squash with the help of a spoon. Lightly oil the butternut squash and season generously with salt and pepper.
Lay the butternut squash, cut side down on a baking sheet, and bake for 40 to 55 minutes.
In a skillet, add the sausage and the ground pork to a sautu00e9 pan over medium heat. Use a spatula to break up the sausage and cook until slightly browned.
Add the onion, garlic, and spinach and stir for 3 to 4 minutes until the spinach is wilted.
Add the apples, rosemary, almond, cranberries, and chestnut and cook until the apples have softened. Add the brandy and cook over medium heat until all the liquid has evaporated. Set the stuffing for butternut squash aside.
When the butternut squash halves are cooked, remove them from the oven, flip them over and remove some of the flesh to make room for the filling. Save the removed flesh to make mashed squash later.
Turn on the broiler. Fill the butternut squash with the apple sausage filling and place it under the broiler, 6 -inches away from the heat source, and broil the filled butternut squash for up to 5 minutes or until golden on the top.

Notes

Use parchment paper or aluminum foil on your baking sheet; this will prevent the butternut from sticking to the bottom of the pan while you roast it. If the butternut squash is too hard to cut up, I recommend boiling it in hot water for a couple of minutes to soften it out. Save the scoop of flesh to make butternut squash soup or added it to your mashed potatoes. The time indicated for baking is based on my oven. Please modify the baking time according to your oven and the altitude of where you live. When spinach cooks, it looks dark and unappealing. I kept a handful of spinach aside and added it at the last minute to the skillet. It cooked until gently wilted but did not lose its green color. That is a bit more pleasant to the eye, and the little ones will not curl up their noses at it.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	766
Fat:	52 g
Carbohydrates:	41 g
Protein:	24 g
Cholesterol:	80 g
Sodium:	219 mg
Fiber:	6 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.