Description
A hearty and flavorful dish featuring roasted butternut squash halves stuffed with a savory mixture of Italian sausage, diced apples, quinoa, and aromatic herbs. This recipe combines the natural sweetness of apples with the spiced sausage and tender squash, creating a comforting and delicious meal perfect for fall or anytime you crave a nutritious stuffing dish.
Ingredients
Scale
Butternut Squash
- 2 medium butternut squash, halved and seeds removed
- Olive oil for drizzling
- Salt, to taste
- Black pepper, to taste
Filling
- 1 pound Italian sausage (mild or spicy, according to preference)
- 1 cup diced apples (such as Granny Smith or Honeycrisp)
- 1 cup cooked quinoa (or rice)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/2 cup breadcrumbs
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
- Roast Butternut Squash: Place the butternut squash halves cut-side up on a baking sheet. Drizzle each half with olive oil and sprinkle with salt and black pepper. Roast in the oven for 30-35 minutes until the flesh is tender when pierced with a fork.
- Cook Sausage: While the squash roasts, heat a large skillet over medium heat. Add the Italian sausage, breaking it apart as it cooks. Continue cooking for 5-7 minutes until browned and no longer pink. Drain excess grease if needed, then set the cooked sausage aside.
- Sauté Vegetables: In the same skillet, add diced onions and celery. Sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Add Quinoa and Apples: Stir in cooked quinoa or rice, diced apples, dried thyme, dried sage, salt, black pepper, and cinnamon. Mix well and cook for a couple more minutes to let the flavors meld.
- Combine Sausage and Cheese: Remove skillet from heat. Return browned sausage to the mixture. If using, stir in shredded cheddar cheese and half of the breadcrumbs, combining thoroughly.
- Scoop Squash Flesh: When the squash is roasted, carefully scoop out some flesh from each half to create a cavity for the filling, leaving enough flesh intact to hold the stuffing securely.
- Stuff the Squash: Fill each butternut squash half with the sausage and apple mixture. Press the filling gently to pack it in. Sprinkle the remaining breadcrumbs on top for a crunchy finish.
- Bake Stuffed Squash: Return the stuffed squash halves to the oven. Bake for an additional 15-20 minutes until the topping is golden brown and the filling is heated through.
- Serve: Remove from oven and let cool for a few minutes before serving warm for the best flavor and texture.
Notes
- The sausage can be substituted with a plant-based sausage for a vegetarian option, but this will change the protein content significantly.
- Using apples like Granny Smith offers a tart contrast while sweeter varieties like Honeycrisp add natural sweetness.
- Quinoa is preferred for added protein and texture, but cooked rice works well as a substitute.
- Omitting the cheddar cheese makes the dish slightly lighter and dairy-free.
- Leftovers can be refrigerated and reheated in the oven for best results.
