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Original Post: https://backup.evolvingtable.com/?p=76420

Sausage stuffed butternut squash is served on a tray for dinner.
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5 from 2 votes

Sausage Stuffed Butternut Squash

Welcome Fall and Winter with this Sausage Stuffed Butternut Squash recipe! This easy yet impressive dish makes a wonderfully healthy dinner for the whole family.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: main dish
Cuisine: American
Servings: 6 servings
Author: London Brazil

Ingredients

Roasted Butternut Squash:

  • 1 large butternut squash about 3-4 pounds
  • 2 Tbsp. oil
  • 1 tsp. salt

Sausage Stuffing:

  • 2 Tbsp. oil olive or avocado oil
  • ½ sweet onion finely chopped
  • 4 cloves garlic finely minced
  • 1 lb. ground sausage
  • 1 small apple cut into ¼” cubes
  • 2 cups kale roughly chopped
  • ½ cup pecans coarsely chopped and toasted
  • ¼ cup pumpkin seeds roasted and salted
  • 1 Tbsp. fresh sage finely chopped
  • ½ tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • Pinch of nutmeg
  • 1 tsp. lemon juice

Instructions

  • Preheat oven to 425 degrees.
  • Cut butternut squash in half and remove the seeds. Drizzle both halves with oil and sprinkle with salt.
  • Place squash halves flat-side down onto a parchment paper lined baking sheet and bake in preheated oven for 35-45 minutes, or until cooked through.
  • Add 2 tablespoons oil and onion to a large skillet or pot over medium heat. Saute for 3-4 minutes, add garlic, and continue sauteing for an additional minute.
  • Push onion to the side and add the ground sausage. Cook for 7-8 minutes, or until the sausage is cooked through. Use a potato masher to break up the sausage into fine crumbles.
  • Stir in diced apple and continue cooking for 3-4 minutes, or until apples are slightly tender.
  • Mix in kale, pecans, pumpkin seeds, sage, salt, pepper, and nutmeg. Cook for 1-2 minutes to heat everything up. Turn off the heat and stir in lemon juice.
  • Fluff up the squash using a fork and fill each half with the sausage stuffing. Enjoy!

Video

Notes

  • To Store: Place leftovers in an airtight container and refrigerate for up to 5 days.
  • To Freeze: Seal the butternut squash and stuffing separately in freezer-safe airtight containers and freeze for up to 3 months.

Nutrition

Calories: 533kcal | Carbohydrates: 37g | Protein: 17g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 977mg | Potassium: 1235mg | Fiber: 7g | Sugar: 9g | Vitamin A: 26565IU | Vitamin C: 79mg | Calcium: 206mg | Iron: 4mg