Fall comfort food (Print Version)
# Ingredients:
→ Roasted Butternut Squash
01 -
2 large or medium-sized butternut squash
02 -
2 tbsp olive oil
03 -
1/4 tsp salt (adjust according to your taste)
04 -
Black pepper, freshly ground
→ Sausage Filling
05 -
4 cloves diced garlic
06 -
1 tbsp olive oil
07 -
1 small chopped onion
08 -
14 ounces of spicy Italian sausage, broken into pieces
09 -
1 tbsp Italian spice mix
10 -
Half a cup of dried cranberries
11 -
4 oz of fresh spinach leaves
12 -
1/2 cup pecan nuts, roughly chopped
→ Optional Toppings
13 -
Thyme leaves, fresh
14 -
Extra black pepper, freshly ground
# Instructions:
01 -
Set your oven to 400°F. Slice each squash lengthwise down the middle, then use a spoon to remove the seeds and soft bits from the center.
02 -
Place the squash with the open sides facing up on a tray. Pour olive oil over them and use your hands to rub it in. Sprinkle on salt and black pepper as liberally as you like.
03 -
Flip the squash halves so the cut sides face down on the tray. If you want easier cleanup, lay parchment paper on the tray first. Pop it in the preheated oven and bake for 30-40 minutes, until the squash is tender enough to pierce easily with a fork.
04 -
While your squash is roasting, grab a big skillet and heat 1 tbsp of olive oil on medium-high. Throw in the chopped onion and cook until it softens and starts to brown lightly—should take about 2 minutes.
05 -
Toss the sausage pieces into the skillet along with the garlic and Italian seasoning. Break it up as it cooks, letting it brown fully, which should take around 5 minutes.
06 -
Add the spinach to your skillet and stir until it wilts, around 5 minutes. Mix in the cranberries and pecans. Taste it to check if it needs extra salt or pepper, though the sausage might already be salty enough.
07 -
Once roasted, remove the squash from the oven and flip them so they’re cut side up. After letting them cool a little, scoop out some of the flesh to create room for the filling, but leave a 1-inch border to keep them sturdy.
08 -
Warm the sausage mixture again if needed. Spoon the filling into the squash halves evenly, letting it mound up slightly if there’s extra.
09 -
Sprinkle fresh thyme and extra black pepper on top if you’d like. Serve the stuffed squash warm as either a centerpiece dish or a hearty side.
# Notes:
01 -
This meal is naturally gluten-free and packed with both protein and fiber.
02 -
You can roast the squash and prep the filling up to 2 days ahead of time. When ready to serve, just reheat and put it all together.
03 -
Swap spicy sausage with a mild Italian one if you prefer a gentler taste.