Apple Sausage Stuffed Butternut Squash
Ingredients
The squash
-
2
½ pound
butternut squash
The filling
-
1
tablespoon
avocado oil or olive oil
-
to taste
salt
-
to taste
pepper
-
½
pound
Italian sausage
-
½
cup
onion, diced
-
3
cloves
garlic, minced
-
2
cups
baby spinach, lightly packed
-
1
medium
apple, diced
-
1
tablespoon
fresh sage, finely chopped
-
½
tablespoon
fresh rosemary, finely chopped
-
⅓
cup
dried cranberries, unsweetened
-
¼
cup
pecans, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the butternut squash in half and scoop out the seeds.
- Brush the cut sides with oil and season with salt and pepper.
- Place the squash cut side down on a baking sheet and bake for 40-45 minutes.
- In a sauté pan, cook the sausage over medium heat until browned.
- Add onions, garlic, and spinach to the pan and cook until the spinach wilts.
- Stir in the diced apple, sage, and rosemary and cook until the apple softens.
- Remove from heat and mix in cranberries and pecans.
- Once the squash is cooked, flip it over and scoop out some flesh to make room for the filling.
- Fill the squash halves with the sausage mixture.
- Turn on the broiler and bake for an additional 5 minutes until golden on top.
- Serve immediately.
Nutrition Facts (estimated)
Servings
2 servings
Calories
982
Total fat
54g
Total carbohydrates
111g
Total protein
31g
Sodium
1042mg
Cholesterol
86mg
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