Stuffed Butternut Squash
A healthy seasonal din you’re gonna want on repeat. Just trust me, okay?
YOU’LL NEED:
1 large butternut squash
1 tbsp olive oil
Salt and pepper
1/2 pound Italian sausage
1/2 onion, diced
3 garlic cloves, minced
2 cups baby spinach
1 apple, diced
1 tbsp fresh chopped sage
1/3 cup dried cranberries, unsweetened
1/4 cup pecans, chopped
HOW TO:
1. Preheat your oven to 400. Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
2. Scoop the seeds out of the butternut squash with a spoon. Lightly oil the butternut squash inside and season with salt and pepper.
3. Lay the butternut squash, cut side down on a baking sheet and bake for 40 minutes.
4. While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Cook until it's just browned.
5. Then add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted.
6. Add the apple and sage and cook for another 2-3 minutes, or until the apple has softened slightly.
Turn off the heat and stir in the cranberries and pecans.
7. 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. Fill the butternut squash with the apple sausage filling.
8. Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately!