Comfort food favorite (Print Version)
# Ingredients:
→ Butternut Squash for Roasting
01 -
2 large or medium butternut squash
02 -
2 tablespoons of olive oil
03 -
¼ teaspoon of salt, or adjust to your taste
04 -
Ground black pepper, freshly cracked
→ Sausage Mixture
05 -
1 tablespoon olive oil
06 -
1 small onion, chopped finely
07 -
14 oz Italian sausage, spicy and crumbled
08 -
4 minced garlic cloves
09 -
1 tablespoon dried Italian herbs
10 -
4 oz fresh spinach leaves
11 -
½ cup dried cranberries
12 -
½ cup roughly chopped pecans
→ Optional Toppings
13 -
Leaves of fresh thyme
14 -
A little extra freshly cracked pepper
# Instructions:
01 -
Set the oven to preheat at 400°F. Slice each squash lengthwise with care. Use a spoon to scoop the seeds and stringy bits out of the middle of each half.
02 -
Put the squash halves on a baking tray with the cut side facing up. Drizzle olive oil on top and gently rub it in. Sprinkle them generously with salt and some freshly ground pepper.
03 -
Flip the squash to place the cut side down on the tray. To make cleanup easier, consider using parchment paper. Bake in the oven for 30-40 minutes, or until a fork easily pokes through the flesh.
04 -
While the squash is roasting, heat some olive oil in a large frying pan on medium-high heat. Add the chopped onion and cook it for about 2 minutes until it's soft and lightly browned.
05 -
Toss in the crumbled sausage, garlic, and Italian seasoning. Use a spoon to break the sausage up as it cooks for about 5 minutes, or until it's cooked all the way through.
06 -
Add the spinach leaves to the pan and let them wilt, about 5 minutes. Stir in the pecans and cranberries, mixing well. If needed, adjust with a little salt or pepper (though sausages are usually salty).
07 -
Once roasted, remove the squash from the oven. Carefully flip the halves so the cut side faces up and let them cool a little. Use a spoon to scoop a bit of squash flesh out, leaving a border of about 1 inch, creating space for the filling.
08 -
If the sausage mix isn't warm, heat it again. Scoop the mixture evenly into the squash halves, gently piling it up if needed.
09 -
Sprinkle the tops with fresh thyme leaves and some more ground pepper if you like. Serve warm as either a main or a side.
# Notes:
01 -
This meal is naturally gluten-free and provides plenty of fiber and protein.
02 -
You can get ahead by roasting the squash and prepping the filling 1-2 days before serving. Just reheat before assembly.
03 -
For a gentler taste, swap spicy sausage for sweet Italian sausage.