Why Make This Recipe
Roasted stuffed butternut squash is a delicious and nutritious dish. It’s perfect for cozy dinners or festive gatherings. The sweet and nutty flavor of butternut squash pairs perfectly with savory sausage, fresh apples, cranberries, and crunchy pecans. This recipe is not only tasty but also packed with healthy ingredients, making it a great choice for those wanting to eat well. Plus, it looks beautiful on the table, making it a fantastic centerpiece for any meal.
How to Make Roasted Stuffed Butternut Squash
Ingredients:
- 1 large butternut squash
- 1 pound sausage (Italian or your choice)
- 1 apple, diced
- 1/2 cup cranberries, dried
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups kale, chopped
- 1/2 cup pecans, chopped
- 1 teaspoon savory herbs (such as thyme or sage)
- Olive oil
- Salt and pepper to taste
Directions:
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
- In a skillet over medium heat, cook the sausage until browned.
- Add onion and garlic to the skillet and sauté until softened.
- Stir in the diced apple, cranberries, kale, and pecans. Cook until the kale is wilted.
- Add savory herbs and season with salt and pepper.
- Once the squash is done roasting, flip it over and fill each half with the sausage mixture.
- Place the stuffed squash back in the oven for an additional 10-15 minutes.
- Serve warm and enjoy!
How to Serve Roasted Stuffed Butternut Squash
This dish is great on its own or served with a fresh salad. You can also pair it with bread or a side of rice. For an added touch, drizzle a little balsamic glaze or a spoonful of yogurt on top.
How to Store Roasted Stuffed Butternut Squash
To store leftovers, let the stuffed squash cool completely. Place it in an airtight container and keep it in the fridge. It will stay fresh for about 3-4 days. To reheat, place it in the oven at 350°F (175°C) until warmed through.
Tips to Make Roasted Stuffed Butternut Squash
- Choose a butternut squash that feels heavy for its size and has a smooth skin. This will ensure it’s fresh and flavorful.
- Adjust the seasoning in the sausage mixture to your taste. If you like it spicy, you can add some red pepper flakes.
- Add other vegetables to the stuffing like bell peppers or mushrooms for extra flavor and nutrition.
Variation
You can easily switch up the sausage for a meat-free option. Use plant-based sausage or just skip it entirely and add in more vegetables or beans. You can also try different nuts, like walnuts or almonds, based on what you have on hand.
FAQs
-
Can I make this dish ahead of time?
Yes, you can prepare the stuffing ahead of time and store it in the fridge. Roasting the squash can be done the day you plan to serve it. -
What can I serve with roasted stuffed butternut squash?
This dish goes well with a green salad, quinoa, or crusty bread. -
Can I freeze leftovers?
Yes, you can freeze leftovers. Wrap the stuffed squash tightly in plastic wrap and aluminum foil before storing it in the freezer. It will last up to 2-3 months.
Enjoy making this roasted stuffed butternut squash dish! It’s a tasty way to celebrate the flavors of the season.
Roasted Stuffed Butternut Squash
Ingredients
For the squash
- 1 large butternut squash Choose one that feels heavy for its size and has smooth skin.
- 1 tablespoon Olive oil For brushing the squash.
- to taste Salt and pepper For seasoning.
For the filling
- 1 pound sausage Italian or your choice. You can use plant-based sausage for a meat-free option.
- 1 apple, diced
- 1/2 cup dried cranberries
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups kale, chopped You can substitute other vegetables like bell peppers or mushrooms.
- 1/2 cup pecans, chopped Can use walnuts or almonds as alternatives.
- 1 teaspoon savory herbs Such as thyme or sage.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Brush the flesh with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
Cooking the filling
- In a skillet over medium heat, cook the sausage until browned.
- Add onion and garlic to the skillet and sauté until softened.
- Stir in the diced apple, cranberries, kale, and pecans. Cook until the kale is wilted.
- Add savory herbs and season with salt and pepper.
Assembly
- Once the squash is done roasting, flip it over and fill each half with the sausage mixture.
- Place the stuffed squash back in the oven for an additional 10-15 minutes.
Serving
- Serve warm with a drizzle of balsamic glaze or a spoon of yogurt on top.