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
