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.

        Nuts: Pecans add crunch and texture to this stuffed winter squash. Or, use walnuts.

        Dried cranberries: They add sweetness to the sausage mixture.

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

 

        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.  

        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.

Salt. I did not add any salt to the sausage mixture, because the sausage I used was salty enough. I did season the squash generously with salt and pepper when I roasted it.

        Reheat the sausage mixture.  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.

 

Roasted Butternut Squash:

2 butternut squash medium or large

2 tablespoons olive oil

¼ teaspoon salt or more

black pepper freshly ground

Sausage filling

1 tablespoon olive oil

1 onion small, diced

14 oz Italian sausage spicy, crumbled

4 cloves garlic minced

1 tablespoon Italian seasoning

4 oz spinach fresh

½ cup dried cranberries

½ cup pecans chopped

 

How to roast butternut squash:

        Preheat oven to 400 F. Prepare the butternut squash. Slice each one in half lengthwise. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.

        Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of the butternut squash halves with olive oil and rub the oil into the squash. Season generously with salt and pepper.

        Turn the squash halves over, and place it cut sides down on a baking sheet.  Tip: you can line the baking sheet with parchment paper for easy clean-up.

        Roast in the preheated oven at 400 F for 30 or 40 minutes.

 

Make sausage filling:

        Make the sausage filling while the squash is being roasted in the oven.

In a large skillet, heat olive oil, add diced onion, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.

        Add crumbled sausage, minced garlic, and Italian seasoning and cook for about 5 minutes or more on medium heat until the sausage is completely cooked through.

        Add fresh spinach and cook for another 5 minutes on medium heat until the spinach wilts.

        Add dried cranberries and chopped pecans and mix everything.

       Season with salt and pepper. Probably not necessary since the sausage is already usually salty (unless you use sweet sausage which I do not recommend).

 

Assembly

        By this time, you have roasted the butternut squash for 30 or 40 minutes. Remove them from the oven and turn the cooked squash halves cut sides up.

        Let it cool slightly. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides. (For reference, I provide the step-by-step photos for this step above the recipe card).

        Reheat the sausage mixture in the same skillet in which you made it to warm it up.

        Divide the sausage filling among the 4 halves and stuff the squash until the mixture is leveled or a little bit higher.

        Top with freshly ground black pepper and fresh thyme.