Apple Sausage Stuffed Butternut Squash
You're going to love this one imagine the burst of flavors, the vibrant textures, and that secret twist that makes this recipe absolutely irresistible; trust me, you need to try this ASAP!
Ingredients
- 1 medium butternut squash about 2 ½ pounds
- ½ pound turkey sausage mild or sweet
- ½ onion diced
- 3 cloves garlic minced
- 2 cups baby spinach lightly packed
- 1 apple cored and diced (Honeycrisp or Fuji)
- 1 tablespoon fresh sage finely chopped
- ½ tablespoon fresh rosemary finely chopped
- ⅓ cup dried cranberries unsweetened
- ¼ cup pecans roughly chopped
- 1 tablespoon olive oil
- Kosher salt and black pepper to taste
- Optional: Freshly grated Parmesan or crumbled feta
- Optional: Leafy greens like kale or Swiss chard
- Optional: Cooked quinoa or rice
Instructions
- Preheat your oven to 400°F (200°C). Pierce the squash a few times and microwave for 2-3 minutes for easier slicing. Cut in half lengthwise and scoop out the seeds.
- Brush cut sides with olive oil, season with salt and pepper. Place cut-side down in a baking dish and roast for 40-45 minutes until tender.
- While squash roasts, heat a skillet over medium heat. Brown the turkey sausage, breaking it into crumbles.
- Add onion and garlic, cook until fragrant. Stir in spinach and let it wilt.
- Add apple, sage, and rosemary. Cook for 2-3 minutes until apple softens. Remove from heat and stir in cranberries and pecans.
- Flip squash over when tender and scoop out some flesh, leaving about ½ inch border. Optional: save the flesh for another dish.
- Fill each squash half with the sausage mixture, mounding slightly. Broil for 5 minutes until lightly golden on top.
Notes
Make ahead by prepping the filling up to a day early. Store in the fridge, then stuff and bake when ready. Leftovers are great over greens or in grain bowls. For a casserole-style version, scoop all the squash flesh, layer it in a baking dish, top with the filling, and bake until hot.