Description
Sausage Stuffed Butternut Squash
Ingredients :
2 medium/large butternut squash
3 tbsp avocado oil or olive oil, divided
Sea salt and black pepper, to taste
1 lb bulk Italian sausage
1 medium onion, diced
3 cloves garlic, minced
1 tbsp fresh sage leaves, minced
1 tbsp fresh rosemary leaves, minced
1 tbsp fresh thyme leaves, minced
3 cups kale, chopped
1 medium apple, chopped (e.g., Honeycrisp or Pink Lady)
1 cup pecans, chopped
½ cup dried cranberries, apple juice sweetened
Directions:
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Halve each butternut squash lengthwise, scoop out seeds, then drizzle with 2 tbsp of oil and season with salt and pepper. Place face down on the baking sheet and roast for about 40 minutes or until softened.
While the squash roasts, heat a skillet over medium heat and add the remaining tablespoon of oil. Crumble in the sausage and cook until nearly done.
Add diced onions and garlic, stirring until softened and fragrant, about 2 minutes.
Stir in fresh sage, rosemary, and thyme, cooking for another minute. Add chopped kale, apple, and pecans, stirring until slightly softened. Remove from heat and mix in cranberries. Season with salt and pepper.
Once the squash is done, let it cool for 5 minutes. Carefully scoop out some flesh, leaving a ¾-inch border.
Fill the squash halves with the sausage mixture, then broil for 2-4 minutes until golden brown on top. Garnish with fresh herbs if desired.
Prep Time: 25 mins
Kcal: 450 per serving | Servings: 4
Step-by-Step Guide
1. Prepare the Squash: Preheat your oven to 425°F (220°C). Carefully halve the butternut squash lengthwise. Use a sturdy spoon to scoop out all seeds and stringy pulp. Drizzle the cut sides with oil, season well, and place face-down on a parchment-lined sheet. Roast for 40 minutes until tender when pierced with a fork.
2. Cook the Filling: While squash roasts, heat oil in a large skillet. Add sausage, breaking it up with a spoon. Cook until browned. Add onion and garlic, cooking until soft. Stir in fresh herbs to bloom their flavor.
3. Combine Fillings: Add the kale, apple, and pecans to the skillet. Cook just until kale wilts slightly. Remove from heat and fold in cranberries. Season to taste.
4. Assemble & Finish: Let roasted squash cool slightly. Gently scoop out some flesh to create a larger cavity, leaving a 3/4-inch wall. Pack the sausage mixture into each half. Broil for 2-4 minutes until the topping is crispy and golden.
Serving Suggestions
This dish is a hearty main course. For a complete meal, serve it with a simple arugula salad dressed with lemon vinaigrette to cut the richness. It also pairs beautifully with crusty bread to soak up any juices. For a festive presentation, garnish with extra fresh herbs or a sprinkle of pomegranate arils.
How-to Summary
Roast halved butternut squash until tender. Meanwhile, brown Italian sausage with onions, garlic, and fresh herbs. Mix in kale, apple, pecans, and cranberries. Scoop some flesh from the cooked squash, fill with the sausage mixture, and broil until golden and crispy on top.
Frequently Asked Questions
Can I make this ahead of time? Yes. Roast the squash and prepare the filling separately. Store them in the fridge for up to 2 days. Assemble and broil just before serving.
What can I use instead of Italian sausage? Ground turkey, chicken, or a plant-based meat alternative work well. Adjust seasoning with fennel, red pepper flakes, and salt to mimic Italian sausage flavors if needed.
How do I know when the squash is perfectly roasted? The flesh should be easily pierced with a fork and the edges will start to caramelize. The skin may blister slightly.
Can I use different nuts or fruits? Absolutely. Walnuts or hazelnuts can replace pecans. Dried cherries or chopped apricots are great substitutes for cranberries.
Is there a way to make this less messy to eat? For easier serving, you can cube the roasted squash instead of halving it. Toss the cubes with the filling in a baking dish and bake until heated through.
Common Mistakes to Avoid
- Overfilling the Squash: Do not scoop out too much flesh, or the squash halves may lose structural integrity and collapse.
- Soggy Filling: Avoid adding the cranberries to the hot skillet too early, as they can make the filling mushy. Fold them in off the heat.
- Underseasoning: Butternut squash needs generous seasoning. Taste and season the filling well before stuffing.
- Skipping the Broil: The final broil is crucial for texture. It adds a necessary crispy contrast to the soft squash and filling.
Conclusion
Sausage Stuffed Butternut Squash is a perfect balance of savory, sweet, and earthy flavors, making it an impressive yet approachable meal. By following the detailed steps and tips, you can avoid common pitfalls and create a stunning dish that’s as nutritious as it is delicious. It’s a versatile recipe that celebrates seasonal produce and is sure to become a fall and winter favorite.