Simple, healthy Fall dish that never disappoints!
Fall is the perfect time of year to enjoy all the squashes that are in season. Butternut squash is featured in this recipe. You can make this a vegan dish by removing the sausage or adding quinoa instead. I like to make this for Thanksgiving to have as a side dish, but it can easily be a main dish with a side of veggies or a green salad.
To cut down on prep time I like to use Sahale Pecans that have cranberries in them to just easily sprinkle on top of the squash. Plus, they’re great for snacking on! Or you can purchase chopped pecans and cranberries separately (or just leave off the cranberries).
Butternut Squash has a hard outer shell, so it’s important to use a good quality sharp knife to help cut through it. My favorite knife is the Wusthof Gourmet Chef’s Knife that’s lightweight, but sturdy and very sharp. Trying to cut with a dull knife is difficult and takes more time in the kitchen, so invest in some good knives!
I like to add fresh parsley to this meal for a little color and flavor. If you have any parsley left over, store it in the Prepara Herb Saver Pod to keep your herbs fresh up to 3 weeks!
- Try the Recipe -
Stuffed Butternut Squash
All the flavors of Fall!
You can make this a vegan option by stuffing with quinoa instead of sausage. Or remove sausage and make this a side dish instead! I recommend using Sahale brand pecans with cranberries or purchasing chopped pecans and dried cranberries separately.
- Prep Time20 min
- Ready in1 hour 20 min
- Yield6 servings
- 3 lb organic butternut squash (larger will need longer cook time)
- 1 lb ground chicken italian sausage or ground turkey breast (I like 365 brand)
- 3 tbl olive oil
- salt and pepper, to taste
- 1/4 cup Sahale brand roasted pecans or 1/4 cup chopped pecans and dried cranberries
- Half bunch fresh parsley
- 1 medium white onion
- 2 organic Gala or Fuji apples
- 1 tbl coconut sugar (optional)
Heat oven to 375 degrees. Cut squash in half lengthwise and scoop out seeds.
Brush the flesh side of the squash with olive oil. Place on a baking sheet and cover with aluminum foil. Cook for 1 hour. If you have a much larger squash you may need to cook longer until it is soft and tender.
Dice the onion. Wash and cut parsley into small pieces (set aside). Peel/core apples and chop into small bite sized pieces.
Cook your ground italian chicken sausage in a pan over medium heat using olive oil. Add the onion and apples to cook along with the sauage. Should take about 10 minutes to cook.
When squash is done remove from oven and scoop out the flesh into a bowl leaving about 1/4 to 1/2 inch inside the shells. Add the sausage, onion, apple mixture to the bowl with the squash. Add the chopped parsley. Gently stir to combine ingredients.
Spoon mixture back into the squash shells. Top with chopped pecans, cranberries and sprinkle coconut sugar on top. Return squash to oven baking another 15-20 minutes.