Butternut squash, sausage, pecans & . . .

 

        This recipe was inspired by my sausage-stuffed acorn squash and it uses pretty much the same ingredients. This delicious and comforting dinner is perfect for colder days in the Fall and Winter.

 

        First, I roasted the butternut squash halves in the oven.

While the squash was roasted, I prepared the sausage filling by cooking the onion, sausage, garlic, spices, and then adding spinach, dried cranberries, and pecans. Then, I basically stuffed the filling into roasted squash halves and served it with fresh herbs.

 

You can add shredded or grated cheese, such as Parmesan, Gruyere, or Asiago cheese if you like.

 

It's an easy meal that makes four generous size dinner portions or eight moderate-sized portions. Great to make for family and friends on busy weeknights. It also makes a beautiful presentation - perfect for serving during the holidays or entertaining guests.

 

Main ingredients:

        Butternut squash is rich in dietary fiber and is an excellent addition to your menu. This winter squash is a great source of vitamins A, B6, C, and E, as well as several minerals, including magnesium, manganese, and potassium.

Sausage. I used spicy crumbled Italian sausage.

Onion.  The onion is lightly caramelized in the beginning and then combined with the sausage.  You can use any variety of onions: sweet onions, yellow onions, or white onions.

Spinach. It’s high in fiber and a good source of many vitamins and minerals. I used fresh spinach which I added to the skillet with the cooked sausage. You can also use frozen spinach (thawed completely and drained of any liquid). Another option is kale.

       Pecans add crunch and texture to this stuffed winter squash.  Dried cranberries add sweetness to the sausage mixture.

Italian seasoning combines dried herbs, such as thyme, sage, and oregano. Or, use Herbs de Provence.

 

The Directions:

        This is a quick overview of recipe instructions along.

1) Roast the squash. You will need 2 medium or large-size butternut squash. Carefully slice each one in half, and scoop out the seeds. You will have 4 butternut squash halves. Roast in the preheated oven at 400 F for 30 or 40 minutes.

2) Make the filling. While the squash is being roasted, prepare the sausage filling. First, cook together onions and sausage. Then, add Italian seasoning and minced garlic. Finally, add spinach, cooking it until it wilts. Then, mix in dried cranberries and pecans.

3) Prepare the roasted butternut squash halves for stuffing. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides.  See photos for more clarity:

4) Stuff the squash. Reheat the sausage filling on the stovetop if needed and then add it into the cavities of each of the 4 butternut squash halves. The dinner is ready!

 

Cooking tips:

        Use cooking time efficiently by preparing the sausage stuffing while you roast the butternut squash in the oven.

Before you stuff the butternut squash with the sausage mixture, reheat the sausage filling in the same skillet on the stovetop right before adding it to the freshly roasted squash halves to keep everything hot before serving.

Storage and reheating:

        Store the leftovers in an airtight container in the refrigerator for up to 4 days.