Stuffed Butternut Squash
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Unrated
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
4 people
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Calories
838 kcal
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Course
Main Course
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Cuisine
American
Stuffed Butternut Squash
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This Stuffed Butternut Squash is filled with a mixture of spicy Italian sausage, crisp apples, spinach, dried cranberries, and more. It's the perfect combination of savory fall flavors in one dish and makes an easy dinner for any night.
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Ingredients
For the squash:
- 1 large sized butternut squash or 2 medium sized butternut squash
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the filling:
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 pound ground spicy Italian sausage
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon allspice
- 4 cups fresh spinach chopped
- 1 cup diced apples
- 1/4 cup chicken stock
- 1/2 cup dried cranberries
- 1/2 cup Chopped Pecans
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C), and prepare a baking sheet with parchment paper or aluminum foil.
- Cut the butternut squash in half lengthwise and scoop out the seeds using a spoon. Place the butternut squash cut side up and drizzle with 2 tablespoons of olive oil and sprinkle with the salt and pepper. Turn the squash over and place them cut side down on the baking sheet.
- Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onion and cook until it becomes soft and translucent, about 5 minutes. Add the spicy italian sausage to the skillet, breaking it up with a wooden spoon as it cooks. Cook until fully browned and cooked through, about 7-10 minutes.
- Stir in the minced garlic, oregano, and allspice, continue cooking for another minute until fragrant.
- Add the chopped spinach, diced apples, and chicken stock to the skillet and cook until the spinach is wilted and the apples have softened, about 2-3 minutes. Mix in the dried cranberries, and chopped pecans. Add the parmesan cheese and stir until well combined.
- Remove the butternut squash from the oven and flip them over so the cut side is facing up. Scoop out the flesh leaving a ½” border around the squash. Save the flesh for another use or you can mash and mix it into the sausage mixture.
- Spoon the sausage mixture evenly into each squash half, pressing down slightly to pack the filling in.
- Return the squash halves to the oven and bake for an additional 10-15 minutes, until everything is heated through and the tops are slightly golden brown.
- Remove the squash from the oven and allow them to cook slightly before serving. Enjoy!
Nutrition Information
Show Details
Calories
838kcal
(42%)
Carbohydrates
48g
(16%)
Protein
25g
(50%)
Fat
64g
(98%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
9g
Monounsaturated Fat
33g
Cholesterol
98mg
(33%)
Sodium
1685mg
(70%)
Potassium
1308mg
(37%)
Fiber
8g
(32%)
Sugar
20g
(40%)
Vitamin A
22889IU
(458%)
Vitamin C
54mg
(60%)
Calcium
284mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 838 kcal
% Daily Value*
| Calories | 838kcal | 42% |
| Carbohydrates | 48g | 16% |
| Protein | 25g | 50% |
| Fat | 64g | 98% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 33g | 165% |
| Cholesterol | 98mg | 33% |
| Sodium | 1685mg | 70% |
| Potassium | 1308mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 20g | 40% |
| Vitamin A | 22889IU | 458% |
| Vitamin C | 54mg | 60% |
| Calcium | 284mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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