Nothing says Fall like an apple sausage stuffed squash for dinner
Stuffed squash is a cozy, seasonal dish that transforms tender, hollowed-out squash into an edible bowl filled with flavorful ingredients like grains, vegetables, herbs, and cheese.
This recipe checks all the cozy Fall feels and can be made with any kind of squash you have on hand. For thinner skinned squashes like zucchini or yellow squash, bake the squash in the oven for only 20-25 minutes before stuffing. For thicker skinned squash like butternut or acorn, follow instructions in recipe.
Other proteins may be used i.e. chicken, bacon, or ground turkey. For vegan recipe, replace the meat with sauteed mushrooms, cooked quinoa, or rice.
Ingredients
Instructions
Recipe Tips
Recipe credit: Downshifology.com
This recipe checks all the cozy Fall feels and can be made with any kind of squash you have on hand. For thinner skinned squashes like zucchini or yellow squash, bake the squash in the oven for only 20-25 minutes before stuffing. For thicker skinned squash like butternut or acorn, follow instructions in recipe.
Other proteins may be used i.e. chicken, bacon, or ground turkey. For vegan recipe, replace the meat with sauteed mushrooms, cooked quinoa, or rice.
Ingredients
- 2 ½ pound butternut squash
- 1 tablespoon 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 tablespoon finely chopped fresh sage
- ½ tablespoon finely chopped fresh rosemary
- ⅓ cup dried cranberries, unsweetened
- ¼ cup pecans, roughly chopped
Instructions
- Preheat oven to 400 degrees.
- Slide squash in half lengthwise and cut off ends.
- Scoop seeds out of squash and discard. Lightly oil the inside of the squash and season with salt and pepper.
- Lay squash cut side down and bade for 40-45 minutes.
- While squash is cooking, cook the sausage and veggies:
- Brown sausage and cook until just browned.
- Add onions, garlic, baby spinach to the pan and stir for 2-3 minutes.
- Add all other ingredients, and cook another 2 - 3 minutes until the apple has softened slightly.
- Turn off head and stir in cranberries and pecans.
- Take squash out of oven and fill with the apple sausage filling.
- Turn oven to broil and bake the stuffed squash for 5 minutes or until golden on top. Sprinkle a little grated cheese on top for extra richness.
Recipe Tips
- Depending on the size of your butternut squash, you may have leftovers of the sausage apple filling. You can top this on leafy greens for a hearty salad or a bowl of rice for a quick-and-easy lunch.
- Make this ahead of time by cooking the filling a day before. Then, fill the squash and bake the next day.
- To store leftovers: Allow the stuffed squash to cool to room temperature before placing it in the fridge for 3 to 4 days. For reheating, just microwave for a minute or two, until warmed through.
- For freezing: For optimal freshness, wrap each squash tightly in plastic wrap or aluminum foil, then place them in a freezer-safe airtight container or a resealable freezer bag. They can be kept in the freezer for up to 3 months.
- Reheating: Thaw overnight in the fridge and then reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
Recipe credit: Downshifology.com