Description
This sweet-and-savory stuffed butternut squash recipe with juicy sausage-apple filling is an easy Thanksgiving side.
Ingredients
Scale
Roasted Butternut Squash:
- 1 large butternut squash
- 2 tablespoons olive oil
- salt to season
Apple Sausage Filling:
- 1Â lb. all natural sausage
- 1 cup diced yellow onion
- 1Â granny smith apple, peeled and diced
- 2 1/2 cups baby spinach
- 1 teaspoon fresh thyme
- 1/4 cup grated parmesan
- 1/4 cup dried cherriesÂ
Instructions
- Preheat oven to 400° F.
- Cut butternut squash in half and scoop out the seeds.
- Place on a tinfoil lined baking sheet flesh side up. Season with olive oil and salt.
- Flip the butternut squash over so they are flesh side down.
- Bake for 30-40 minutes, or until squash is fork tender.
- In the meantime, to a large skillet add sausage. Break up with a wooden spoon and cook until sausage is browned.
- Add in onion and diced apple. Saute for 3-4 minutes.
- Next, add in spinach and fresh thyme. Saute until spinach is wilted, approximately 2-3 minutes, stirring throughout.
- Finish is parmesan cheese and dried cherries. Toss to mix everything together.
- When butternut squash is cooked through. Remove from oven. Change oven to HIGH Broiler.
- Flip the squash over, and scoop out more of the insides so there is a 1/4″-1/2″ border around the sides and stuff with apple sausage mixture.
- Place under broiler for 5 minutes, until sausage is browned.
- Garnish with chopped parsley.
- Serve.
