Description
Sausage stuffed butternut squash dazzles with Mediterranean-inspired flavors, blending savory Italian sausage and tender spinach. Rustic comfort meets elegant dining, promising a delightful meal you’ll savor down to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 medium butternut squash, halved lengthwise and seeded
- 1 lb (450g) Italian sausage (mild, spicy, or chicken sausage)
- 5 oz (140g) fresh spinach
Seasonings and Aromatics:
- 1 small onion, diced
- 3 garlic cloves, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and pepper, to taste
Additional Ingredients:
- 2 tablespoons olive oil, divided
- ½ cup (50g) breadcrumbs (optional)
- ½ cup (50g) shredded Parmesan cheese
Instructions
- Prepare the butternut squash by slicing it lengthwise and arranging the halves on a baking sheet. Drizzle with olive oil and season with salt and pepper, ensuring even coating.
- Roast the squash in a preheated 400F (200C) oven for 40-45 minutes until the flesh becomes fork-tender and slightly caramelized.
- While the squash roasts, heat olive oil in a large skillet over medium heat. Sauté diced onions until translucent and softened.
- Add minced garlic to the skillet and cook until aromatic. Introduce the sausage, breaking it into crumbly pieces and browning thoroughly.
- Incorporate fresh spinach into the sausage mixture, stirring until the leaves wilt and blend seamlessly with the meat.
- Season the mixture with thyme, sage, and red pepper flakes, adjusting salt and pepper to enhance the flavor profile.
- Gently fold breadcrumbs and half the Parmesan cheese into the sausage mixture, creating a cohesive filling.
- Remove the roasted squash from the oven and carefully excavate the center, leaving a sturdy border of flesh.
- Mash the scooped squash into the sausage mixture, creating a rich and textured filling.
- Generously stuff the squash halves with the sausage mixture, pressing firmly to compact the filling.
- Sprinkle the remaining Parmesan cheese over the stuffed squash, creating a golden, crispy topping.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until the cheese melts and turns golden brown.
- Allow the stuffed squash to cool slightly before serving. Optionally garnish with extra Parmesan or fresh parsley for added visual appeal and flavor.
Notes
- Optimize squash roasting by selecting a symmetrical butternut with thick, even flesh for consistent cooking and easier stuffing.
- Swap pork sausage with turkey or chicken sausage for a leaner protein option that maintains rich, savory flavor profile.
- Control moisture by patting sausage mixture dry before stuffing, preventing soggy squash bottoms and ensuring crispy, golden tops.
- Enhance vegetarian version by replacing sausage with quinoa, lentils, or plant-based crumbles seasoned with similar herbs and spices.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 70mg