Sausage Stuffed Butternut Squash (Print-Friendly Version)

Tender butternut squash halves filled with savory sausage, apples, cranberries and pecans for a hearty autumn-inspired meal.

# Ingredients List:

→ Squash

01 - 2 whole butternut squash, about 2-2.5 lbs each
02 - 2 tablespoons olive oil, divided
03 - Kosher salt, to taste
04 - Ground black pepper, to taste

→ Filling

05 - 1 lb ground sausage, ground turkey, or ground beef
06 - 2 stalks celery, diced, about 1/3 cup
07 - 1 small yellow onion, peeled and diced
08 - 3 cloves garlic, peeled and minced
09 - 1 tablespoon fresh chopped rosemary
10 - 1 tablespoon fresh chopped sage
11 - 1 tablespoon chicken stock or white wine, for deglazing if needed
12 - 2 cups fresh spinach
13 - 1 small apple, diced
14 - 1/4 cup dried cranberries
15 - 1/4 cup chopped pecans
16 - Shredded parmesan cheese, optional

# How to Make It:

01 - Preheat the oven to 400°F and spray a baking sheet with cooking spray or line it with parchment paper. Cut the ends off the squash about 3/4 of an inch from each end. Stand the squash upright and use a sharp kitchen knife to cut it straight down the middle, creating 2 halves per squash. Repeat with the second squash to get 4 halves.
02 - Drizzle each squash half with olive oil and season with salt and pepper. Place the squash cut side up on a baking sheet and roast for 40-45 minutes, or until a knife can easily pierce the center. Remove and let the squash cool. The cooking time may vary depending on the squash size.
03 - Heat a large skillet over medium-high heat and add a portion of olive oil. Add the ground sausage and cook, breaking it up with a spoon, until no longer pink. Add the diced onion, celery, and minced garlic; toss and cook for a few minutes. Mix in the chopped rosemary, sage, and spinach. Deglaze the pan with chicken stock or white wine if necessary. Cook until spinach is wilted, about 3-4 minutes. Remove from heat and stir in diced apple, dried cranberries, and chopped pecans.
04 - Scoop out some flesh from each roasted squash half, leaving a 1/2-3/4 inch border around the edge and about 2.5 inches from the bottom. Reserve the extra squash for another use. Divide the filling evenly among the squash halves. If desired, sprinkle with shredded parmesan cheese. Place the stuffed squash back in the oven and bake at 400°F for 10 minutes to brown the top.
05 - Remove the squash from the oven, let cool slightly, and serve hot.

# Extra Tips:

01 - Select butternut squash with a more uniform shape to provide more space for filling.
02 - The filling can be prepared in advance and stored for up to 2 days in an airtight container in the refrigerator.
03 - Store cooked stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or an oven.

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