Ingredients
2 medium butternut squash, halved and seeds removed
1 lb Italian sausage (mild or spicy, based on preference)
1 cup fresh spinach, chopped
½ cup dried cranberries
½ cup pecans, chopped
1 small onion, diced
2 cloves garlic, minced
1 teaspoon dried thyme (or 1 tablespoon fresh)
1 teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese (optional)
Olive oil
Instructions
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Butternut Squash:
Place the butternut squash halves cut-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast in the preheated oven for about 30-35 minutes, or until the flesh is tender.
Cook the Filling:
While the squash is roasting, heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon. Remove and set aside.
In the same skillet, add a little olive oil if needed, then add the diced onion. Sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Stir in the chopped spinach and cook until wilted. Return the sausage to the skillet and add the dried cranberries, chopped pecans, thyme, salt, and pepper. Mix well.
Stuff the Squash:
Once the butternut squash is done roasting, remove it from the oven. Spoon the sausage filling into each half, packing it in gently. If desired, sprinkle Parmesan cheese on top.
Bake Again:
Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until heated through and the tops are golden.
Serve:
Remove from the oven and let cool slightly before serving. Enjoy your flavorful and hearty stuffed butternut squash!
Tips
You can substitute the sausage with turkey or chicken sausage for a lighter option.
Add other vegetables like bell peppers or mushrooms for extra flavor and nutrition.
Enjoy this delicious and festive dish!
