Comfort dinner squash dish (Print Version)
# Ingredients:
→ Roasted Butternut Squash
01 -
Two medium-to-large butternut squash
02 -
2 tablespoons of olive oil
03 -
A pinch of salt (add more to taste if needed)
04 -
Ground black pepper, freshly cracked
→ Sausage Filling
05 -
1 small onion, chopped into small pieces
06 -
1 tablespoon olive oil for cooking
07 -
14 ounces of spicy Italian sausage, broken up
08 -
4 garlic cloves, finely chopped
09 -
A spoonful of Italian seasoning mix
10 -
Half a cup of chopped pecans
11 -
4 ounces fresh spinach leaves
12 -
Half a cup of dried cranberries
→ Optional Toppings
13 -
A sprinkle of fresh thyme leaves
14 -
More freshly ground black pepper
# Instructions:
01 -
Set the oven to 400°F. Slice the butternut squash in half from top to bottom, then scoop out the seeds and stringy bits using a spoon.
02 -
On a baking tray, lay each squash half with the cut side facing up. Pour some olive oil on top, massage it in, and sprinkle a good amount of salt and pepper.
03 -
Flip the squash halves over so the cut side faces down on the tray. Use parchment paper underneath for easy cleanup if you like. Bake them for 30 to 40 minutes, or until they're soft and tender when poked with a fork.
04 -
As the squash bakes, heat olive oil in a big pan over medium-high heat. Toss in the onion and cook it for about two minutes until it softens and gets a touch of color.
05 -
Add the crumbled sausage, minced garlic, and Italian herbs into the skillet. Break apart the sausage with a spoon as it cooks. After 5 minutes, it should be fully browned and done.
06 -
Stir fresh spinach into the sausage mixture and let it cook until it wilts, about 5 minutes. Then mix in the pecans and cranberries. Taste and adjust salt or pepper if needed, though the sausage might already have enough flavor.
07 -
Take the roasted squash out of the oven. Turn them over so the cut side is up and let them cool down for a moment. Use a spoon to scoop out some of the flesh, leaving about an inch border inside for stuffing.
08 -
Divide the sausage filling evenly between the four squash halves. Pile it up a bit more if there's extra.
09 -
Add some thyme leaves and freshly cracked black pepper on top as a garnish if you want. Serve while it's warm, either as the main feature or alongside other dishes.
# Notes:
01 -
This meal is naturally gluten-free, packed with protein, and high in fiber.
02 -
You can make the parts ahead: roast the squash and prepare the filling up to 2 days beforehand. Just reheat and assemble when you're ready.
03 -
Prefer a milder kick? Use sweet Italian sausage instead of spicy.