Sausage Stuffed Butternut Squash

Name: Sausage Stuffed Butternut Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 people
Ingredients: 1 butternut squash; 1 tablespoon olive oil; 2 pork sausage with hatch green chiles; ½ pound ground pork; ½ yellow onion; 2 garlic cloves; 3 cups baby spinach; 1 apple; ½ teaspoon fresh Rosemary; 2 tablespoons brandy; ¼ cup almond; ½ cup steamed chestnuts; ⅓ cup dried cranberries; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
2 people
Calories
872 kcal
Course
Dinner
Cuisine
American, Vegetarian

Sausage Stuffed Butternut Squash

Yvette Baldwin

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Sausage stuffed butternut Squash is a comforting, hearty dish that combines roasted butternut squash's natural sweetness with the savory flavors of sausage, spinach, apple, and nuts.

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Ingredients

Servings

1 butternut squash medium to large
1 tablespoon olive oil
2 pork sausage with hatch green chiles or Italian spicy sausage
½ pound ground pork
½ yellow onion diced
2 garlic cloves minced
3 cups baby spinach
1 apple peeled, cored and chopped
½ teaspoon fresh Rosemary finely chopped
2 tablespoons brandy
¼ cup almond chopped
½ cup steamed chestnuts chopped
⅓ cup dried cranberries
salt and pepper to taste

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Instructions

Preheat the oven to 400°F.
With a very sharp knife, slice the butternut in half lengthwise. Scoop the seeds out of the butternut squash with the help of a spoon. Lightly oil the butternut squash and season generously with salt and pepper.
Lay the butternut squash, cut side down on a baking sheet, and bake for 40 to 55 minutes.
In a skillet, add the sausage and the ground pork to a sauté pan over medium heat. Use a spatula to break up the sausage and cook until slightly browned.
Add the onion, garlic, and spinach and stir for 3 to 4 minutes until the spinach is wilted.
Add the apples, rosemary, almond, cranberries, and chestnut and cook until the apples have softened. Add the brandy and cook over medium heat until all the liquid has evaporated. Set the stuffing for butternut squash aside.
When the butternut squash halves are cooked, remove them from the oven, flip them over and remove some of the flesh to make room for the filling. Save the removed flesh to make mashed squash later.
Turn on the broiler. Fill the butternut squash with the apple sausage filling and place it under the broiler, 6 -inches away from the heat source, and broil the filled butternut squash for up to 5 minutes or until golden on the top.

Equipments used:

Notes

Use parchment paper or aluminum foil on your baking sheet; this will prevent the butternut from sticking to the bottom of the pan while you roast it.
If the butternut squash is too hard to cut up, I recommend boiling it in hot water for a couple of minutes to soften it out.
Save the scoop of flesh to make butternut squash soup or added it to your mashed potatoes.
The time indicated for baking is based on my oven. Please modify the baking time according to your oven and the altitude of where you live.
When spinach cooks, it looks dark and unappealing. I kept a handful of spinach aside and added it at the last minute to the skillet. It cooked until gently wilted but did not lose its green color. That is a bit more pleasant to the eye, and the little ones will not curl up their noses at it.
Use parchment paper or aluminum foil on your baking sheet; this will prevent the butternut from sticking to the bottom of the pan while you roast it.
If the butternut squash is too hard to cut up, I recommend boiling it in hot water for a couple of minutes to soften it out.
Save the scoop of flesh to make butternut squash soup or added it to your mashed potatoes.
The time indicated for baking is based on my oven. Please modify the baking time according to your oven and the altitude of where you live.
When spinach cooks, it looks dark and unappealing. I kept a handful of spinach aside and added it at the last minute to the skillet. It cooked until gently wilted but did not lose its green color. That is a bit more pleasant to the eye, and the little ones will not curl up their noses at it.

Nutrition Information

Show Details

Calories 872kcal (44%) Carbohydrates 98g (33%) Protein 29g (58%) Fat 41g (63%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Monounsaturated Fat 22g Trans Fat 0.01g Cholesterol 82mg (27%) Sodium 119mg (5%) Potassium 2361mg (67%) Fiber 15g (60%) Sugar 35g (70%) Vitamin A 44150IU (883%) Vitamin C 114mg (127%) Calcium 314mg (31%) Iron 6mg (33%)

Nutrition Facts

Serving: 2people

Amount Per Serving

Calories 872 kcal

% Daily Value*

Calories	872kcal	44%
Carbohydrates	98g	33%
Protein	29g	58%
Fat	41g	63%
Saturated Fat	11g	55%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	22g	110%
Trans Fat	0.01g	1%
Cholesterol	82mg	27%
Sodium	119mg	5%
Potassium	2361mg	50%
Fiber	15g	60%
Sugar	35g	70%
Vitamin A	44150IU	883%
Vitamin C	114mg	127%
Calcium	314mg	31%
Iron	6mg	33%