Indulge your palate with this Sausage Stuffed Butternut Squash recipe that seamlessly blends the hearty goodness of sausage with the natural sweetness of butternut squash.
This Sausage Stuffed Butternut Squash recipe not only caters to your taste buds but also pairs exquisitely with Ontario’s favourite grape varieties – Chardonnay and Pinot Noir. For a refreshing twist, consider a dry, crisp craft traditional apple cider like the №1 Dry Apple Cider from Niagara Cider Company in Beamsville or Farmgate’s Bee Squared cider from the Ottawa Valley.
This dish isn’t just a culinary delight; it’s a nutritional powerhouse packed with fibre and protein. Gluten-free and bursting with festive flavours, it’s versatile enough to grace your weeknight dinners or take centre stage as a main course during the holidays.
Ingredients:
For the Butternut Squash:
- 2 medium or large butternut squash
- 2 tablespoons olive oil
- 1⁄4 teaspoon salt & fresh ground black pepper
For the Sausage Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 14 oz spicy Italian sausage, crumbled
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 4 oz fresh spinach
- 1⁄2 cup dried cranberries
- 1⁄2 cup chopped pecans
Instructions:
- Preheat your oven to 400°F. Cut each butternut squash in half lengthwise, scooping out the seeds and fleshy strands. Place them cut sides up on a baking sheet.
- Drizzle olive oil over the squash’s cut sides, rubbing it in, and generously season with salt and pepper. Turn the squash halves over, placing them cut sides down on the baking sheet.
- Roast in the preheated oven for 30-40 minutes or until the squash is tender. Consider lining the baking sheet with parchment paper for easy cleanup.
- While the squash is roasting, heat olive oil in a skillet, add diced onion, and cook for about 2 minutes until charred. Add crumbled sausage, minced garlic, and Italian seasoning. Cook for about 5 minutes or until the sausage is thoroughly cooked.
- Introduce fresh spinach to the skillet and cook for an additional 5 minutes until wilted. Add dried cranberries and chopped pecans, mixing everything before removing from heat.
- Once the squash is tender, let it cool slightly. Using a spoon, scoop out some flesh, leaving about a 1-inch border along the sides.
- Reheat the sausage mixture in the skillet and divide it among the squash halves. Top with freshly ground black pepper and fresh thyme.
Indulge in the rich, savoury goodness of this Sausage Stuffed Butternut Squash – a delightful harmony of flavours that promises to elevate your dining experience. Pair it with your favourite wine or cider, and let the festive feast begin!