Roasted Butternut Squash Stuffed with Italian Sausage

 

Roasted Butternut Squash Stuffed with Italian Sausage


Serves 2


1 butternut squash

1 tbsp extra virgin olive oil

¼ tsp salt

¼ tsp pepper


Filling:

1 tbsp extra virgin olive oil

½ lb ground Italian sausage

⅓ cup onion, finely chopped

3 garlic cloves, finely minced

½  yellow bell pepper, finely chopped

⅛ tsp salt

⅛ tsp pepper

2 cups chopped kale, remove tough stems

1 cup chopped green apple like Granny Smith

1 tbsp chopped fresh sage, plus some for garnish

¼ cup dried cranberries

2 tbsp chopped pecans


Preheat oven to 400 F


Cut the squash in half lengthwise.  Remove the seeds with a spoon.


Brush the cut sides of the squash with the extra virgin olive oil and sprinkle with the salt and pepper.

  

Place the butternut squash halves on a foil lined baking sheet cut side up and bake for 40-45 minutes or until the flesh is tender.


While the squash is in the oven, make the filling in a large saute pan.


Add the extra virgin olive oil to the pan on medium high heat and add the italian sausage.  Break the sausage up with a wooden spoon. Cook until browned.


Add onions, bell pepper and garlic and saute for 3 more minutes. Season with salt and pepper.


Add kale and apples to the pan and saute another 3-4 minutes.


Remove the pan from the heat and add the sage, cranberries and pecans.  Stir to combine.


When the squash halves are done roasting, remove them from the oven and scrap some of the flesh out so there is room for the stuffing.


Stuff the squash with the filling and garnish with additional sage.



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