Apple & Sausage Stuffed Butternut Squash

This apple and sausage stuffed butternut squash is a delicious fall dinner recipe.

Cuisine American

Prep Time 30

Cook Time 1 20

Total Time 1 50

Servings -4

Calories 855kcal

Author Michelle Ordever

Equipment

Pyrex Basics Clear Oblong Glass Baking Dishes

Ingredients

2 butternut squash cut in half, seeds and pulp removed
2 Tbsp olive oil
1 lb / 450g spicy Italian pork sausage
4 cloves fresh garlic peeled and finely minced
½ red onion chopped
1½ cup baby Portobello mushrooms cleaned and sliced
2 Tbsp fresh sage leaves julienned
2 medium apples peeled, cored, and chopped into small chunks
2 tsp ground cinnamon
4 oz / 115g chopped walnuts
3 Tbsp cold butter cut into small chunks
2 Tbsp brown sugar optional
Parmesan cheese freshly grated
Fresh parsley chopped for garnish (optional)
Salt and pepper to taste

Instructions

Preheat oven to 190C/375F/Gas 5 and spray two (13x9") glass baking dishes with non-stick cooking spray.
Place butternut squash halves in glass dishes, cut side up. Brush exposed edges lightly with olive oil.
Place both dishes in the oven on the middle rack. Bake for 45-50 minutes or until the flesh is soft enough to scoop out with a spoon. (Actual baking time will vary depending on individual oven temperature, size of squash and how ripe it is).
Meanwhile, add sausage to a large skillet and cook over medium-high heat, breaking it up into smaller pieces.
When the sausage is mostly browned, add garlic, red onion, and chopped mushrooms to the skillet and cook over medium heat for several minutes until the mushrooms are soft, stirring occasionally.
Add fresh sage, chopped apples, and cinnamon to skillet. Continue cooking over medium heat for 2 to 3 minutes or until apples become soft, stirring occasionally.
Remove from heat and if necessary, drain excess liquid from skillet. Stir in chopped walnuts and season mixture with salt and pepper to taste.
When ready, remove squash from the oven and allow to cool slightly so you can handle them.
Reduce oven temperature to 180C/350F/Gas 4.
Remove squash one at a time from hot glass baking dish and place on a cutting board. With a sharp knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border and reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process.
When finished, return each empty squash shell to the baking dish.
Cut the cooked squash into bite-sized chunks and add to the sausage mixture. Gently fold mixture together until all ingredients are thoroughly combined.
Spoon sausage mixture into empty squash cavities and top each with chunks of butter, brown sugar (if desired), and freshly grated Parmesan cheese.
Place into the oven at the reduced heat and bake for 25-30 minutes or until filling is nicely browned.
Remove from oven and top with additional Parmesan cheese and chopped fresh parsley, if desired.
Serve immediately while hot.

Notes

For less heat, use half spicy sausage and half mild Italian sausage. If you prefer a sweeter dish, simply add more brown sugar prior to baking.

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