Description
Now that the weather is cooler our tastes turn to some warmer dishes. Caroyn Piguet shared a very seasonal Apple Sausage Stuffed Butternut Squash.
Ingredients
- 2 ½ pound butternut squash
- 1 tbsp extra virgin olive oil
- kosher salt and ground black pepper to taste
- ½ pound Italian Sausage
- ½ onion, diced
- 3 garlic cloves, minced
- 2 cups (lightly packed) baby spinach
- 1 apple, cored and diced
- 1 Tsp. sage
- ½ Tsp. rosemary
- ½ cup dried cranberries
- ¼ cup rough chopped pecans
Instructions
- Step 1: Slice the squash. Preheat your oven to 400 degrees. Slice the butternut squash in half with a very sharp knife.
- Step 2: Scoop out the seeds with a spoon. Then lightly oil the squash and season with salt and pepper.
- Step 3: Lay the squash face down on a baking sheet and bake for 40 to 45 minutes.
- Step 4: Cook the sausage until browned. Then add onions, garlic and baby spinach to the pan and stir for 2 to 3 minutes until spinach is wilted.
- Step 5: Add apple, sage, and rosemary and cook another couple minutes.
- Step 6: Turn off heat and add cranberries and pecans.
- Step 7: Remove the flesh on the squash till you have a trough. Save butternut squash for another recipe.
- Step 8: Stuff the squash with the sausage mixture and bake for 5 minutes until they’re golden on top.
