Ingredients:
Roasted Butternut Squash
2 medium or large butternut squash
2 tablespoons olive oil
¼ teaspoon salt (or more to taste)
Freshly ground black pepper
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
½ cup dried cranberries
½ cup chopped pecans
Directions:
Preheat oven to 400°F.
Halve the butternut squash lengthwise and scoop out the seeds. Drizzle olive oil and season with salt
and pepper. Place cut side down on a lined baking sheet.
Roast for 30-40 minutes until tender.
For the filling, heat olive oil in a skillet over medium-high heat. Sauté onion until charred, about 2
minutes.
Add sausage, garlic, and Italian seasoning, cooking until sausage is browned.
Stir in spinach until wilted, then mix in cranberries and pecans.
Once the squash is roasted, scoop out some flesh to make room for the filling, leaving a 1-inch border.
Stuff the squash with the sausage mixture, and reheat in the oven if needed.
Serve topped with freshly ground black pepper and fresh thyme.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Kcal: 762 kcal | Servings: 4
servings