Description
A hearty and comforting dish featuring roasted butternut squash halves stuffed with a savory mixture of Italian sausage, apples, quinoa or rice, aromatic herbs, and melted cheese. This recipe balances sweet and savory flavors with a delightful texture contrast, perfect for fall or anytime you crave a wholesome meal.
Ingredients
Scale
Butternut Squash
- 2 medium butternut squashes, halved lengthwise and seeds removed
- 2 tablespoons olive oil
- Salt and pepper to taste
Stuffing
- 1 pound Italian sausage (sweet or spicy, according to preference)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 apples, peeled, cored, and diced (preferably Granny Smith or Honeycrisp)
- 1 cup cooked quinoa or rice
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Gruyère works well)
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Roast Squash: Place the halved butternut squashes cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 30-40 minutes until the flesh is tender.
- Cook Sausage: In a large skillet over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage from skillet and set aside.
- Sauté Onion and Garlic: Using the same skillet with leftover sausage fat, add diced onion and sauté for approximately 5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
- Add Apples and Seasonings: Stir in diced apples, cooked quinoa or rice, dried sage, thyme, cinnamon, and the cooked sausage back into the skillet. Season with salt and pepper, mixing well. Cook for another 3-5 minutes until apples soften slightly.
- Add Cheese to Mixture: Remove skillet from heat and stir in half of the shredded cheese to incorporate into the filling.
- Stuff Squash: Once the butternut squashes are tender from roasting, carefully fill each half with the sausage and apple mixture, packing it gently to maximize filling.
- Add Topping Cheese: Sprinkle the remaining shredded cheese evenly over the stuffed squash halves.
- Bake Stuffed Squash: Return the stuffed squashes to the oven and bake for an additional 15-20 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley if desired before serving.
Notes
- You can substitute cooked rice for quinoa depending on preference or availability.
- Adjust the type of sausage to suit your spice tolerance, using sweet or spicy Italian sausage.
- Cheddar or Gruyère cheese adds a rich, melty topping but feel free to experiment with other cheeses like mozzarella or fontina.
- For a vegetarian version, substitute sausage with plant-based sausage and omit cheese or use vegan cheese.
- Make sure the butternut squash is fully tender before stuffing for best texture and ease of filling.
