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Sausage Stuffed Butternut Squash with Spinach

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DescriptionThis Sausage Stuffed Butternut Squash with Spinach is a hearty and flavorful dish that’s perfect for fall! Sweet, roasted butternut squash halves are filled with a savory mixture of sausage, spinach, and spices, then baked to perfection. It’s a satisfying and wholesome dinner that’s easy to prepare and loaded with delicious flavors.

Ingredients

Scale
  • 2medium butternut squash, halved lengthwise and seeded
  • 2 tbspolive oil, divided
  • Salt and pepper, to taste
  • 1lb(450g) Italian sausage (mild, spicy, or chicken sausage)
  • 1small onion, diced
  • 3garlic cloves, minced
  • 5oz(140g) fresh spinach
  • 1/2cup(50g) breadcrumbs (optional)
  • 1/2cup(50g) shredded Parmesan cheese
  • 1/2 tspdried thyme
  • 1/2 tspdried sage
  • 1/4 tspred pepper flakes (optional, for a bit of heat)

Instructions

  1. Roast the Butternut Squash:Preheat your oven to 400°F (200°C).Place the squash halves cut-side up on a baking sheet and drizzle with 1 tbsp of olive oil. Season with salt and pepper.Roast for 40-45 minutes, or until the flesh is tender when pierced with a fork.
  2. Preheat your oven to 400°F (200°C).
  3. Place the squash halves cut-side up on a baking sheet and drizzle with 1 tbsp of olive oil. Season with salt and pepper.
  4. Roast for 40-45 minutes, or until the flesh is tender when pierced with a fork.
  5. Cook the Sausage Mixture:In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat.Add the diced onion and sauté for 5-7 minutes until softened.Add the minced garlic and cook for 1-2 minutes, until fragrant.Add the sausage, breaking it up with a spoon, and cook until browned, about 7-8 minutes.Stir in the fresh spinach and cook until wilted, about 2 minutes.Season with thyme, sage, red pepper flakes (if using), and additional salt and pepper to taste.If using, stir in the breadcrumbs and half of the Parmesan cheese. Mix until well combined.
  6. In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat.
  7. Add the diced onion and sauté for 5-7 minutes until softened.
  8. Add the minced garlic and cook for 1-2 minutes, until fragrant.
  9. Add the sausage, breaking it up with a spoon, and cook until browned, about 7-8 minutes.
  10. Stir in the fresh spinach and cook until wilted, about 2 minutes.
  11. Season with thyme, sage, red pepper flakes (if using), and additional salt and pepper to taste.
  12. If using, stir in the breadcrumbs and half of the Parmesan cheese. Mix until well combined.
  13. Stuff the Squash:Once the squash is cooked, remove it from the oven and carefully scoop out some of the flesh to create a deeper cavity, leaving about 1/2-inch border.Add the scooped squash flesh to the sausage mixture, mashing and stirring to combine.Fill the squash halves with the sausage mixture, pressing gently to pack it in.
  14. Once the squash is cooked, remove it from the oven and carefully scoop out some of the flesh to create a deeper cavity, leaving about 1/2-inch border.
  15. Add the scooped squash flesh to the sausage mixture, mashing and stirring to combine.
  16. Fill the squash halves with the sausage mixture, pressing gently to pack it in.
  17. Bake the Stuffed Squash:Sprinkle the remaining Parmesan cheese over the stuffed squash.Return the squash to the oven and bake for an additional 10-15 minutes, or until the tops are golden and the cheese is melted.
  18. Sprinkle the remaining Parmesan cheese over the stuffed squash.
  19. Return the squash to the oven and bake for an additional 10-15 minutes, or until the tops are golden and the cheese is melted.
  20. Serve:Let the stuffed squash cool slightly before serving. Garnish with extra Parmesan cheese or chopped parsley, if desired.
  21. Let the stuffed squash cool slightly before serving. Garnish with extra Parmesan cheese or chopped parsley, if desired.

Notes

Make it gluten-free:Omit the breadcrumbs or use gluten-free breadcrumbs.
Make it vegetarian:Substitute sausage with plant-based sausage or crumbled tofu.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Find it online: https://cosycookery.com/sausage-stuffed-butternut-squash-with-spinach/