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Sausage Stuffed Butternut Squash

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. 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.
  3. Lay the butternut squash, cut side down on a baking sheet, and bake for 40 to 55 minutes.
  4. 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.
  5. Add the onion, garlic, and spinach and stir for 3 to 4 minutes until the spinach is wilted.
  6. 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.
  7. 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.
  8. 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.

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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.