As temperatures slowly start to warm up, there are still those chillier spring evenings when something cozy and comforting hits the spot. This Apple Sausage Stuffed Butternut Squash is perfect for those in-between days – plus its Whole30 approved!
Ways to make this dish your own:
- Swap the sausage for sautéed mushrooms or seasoned ground turkey for a lighter twist.
- Add extra greens like kale or Swiss chard for a boost of spring freshness.
- Sprinkle with toasted walnuts or almonds for added crunch
Packed with protein, flavour, and nutrients, this recipe is a satiating dinner option for the whole family. Give it a try!
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
Directions
- Slice the squash. Preheat your oven to 400°F (200°C). Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave it for 2 minutes, to make it easier to slice in half lengthwise.
- Prep the squash. Scoop the seeds out of the butternut squash with a spoon. Then, lightly oil the butternut squash and season with salt and pepper.
- Bake the squash. Lay the butternut squash, cut side down on a small baking sheet or baking dish, and bake for 40 to 45 minutes.
- Cook the sausage and veggies. While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage, and cook until it’s just browned. Then, add the onions, garlic, and baby spinach to the pan and stir for 2 to 3 minutes, until the spinach is wilted.
- Add the rest. Add the apple, sage, and rosemary and cook for another 2 to 3 minutes, or until the apple has softened slightly. Then turn off the heat and stir in the cranberries and pecans.
- Remove the flesh. When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
- Stuff the squash. Fill the butternut squash with the apple sausage filling. Then turn the top broiler in the oven and bake the filled butternut squash for 5 minutes, or until they’re golden on top.
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 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 from Downshiftology.
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