Description
This dish offers a delightful combination of sweet roasted squash enveloping a savory filling of spicy Italian sausage, fresh spinach, tangy cranberries, and crunchy pecans.
Ingredients
Scale
- 2 medium or large butternut squash
- 2 tbsp olive oil, divided
- ¼ tsp salt (or more to taste)
- Freshly ground black pepper, to taste
- 1 tbsp olive oil (for the filling)
- 1 small onion, diced
- 14 oz spicy Italian sausage, crumbled
- 4 garlic cloves, minced
- 1 tbsp Italian seasoning
- 4 oz fresh spinach
- ½ cup dried cranberries
- ½ cup chopped pecans
Instructions
- Begin by thoroughly preheating your oven to 400°F (200°C). Carefully slice your butternut squash in half lengthwise using a sharp knife. Be cautious, as this can be a bit challenging due to the squash’s tough exterior. Once halved, scoop out the seeds and stringy bits in the center with a spoon, leaving a generous amount of squash flesh intact. Drizzle the cut sides of the squash with one tablespoon of olive oil, ensuring they are evenly coated. Season generously with salt and freshly ground black pepper. Next, place the squash halves cut-side down on a lined baking sheet, and roast them in the oven for about 30 to 40 minutes, or until they feel tender when pierced with a fork.
- While the squash is roasting, it’s time to prepare the savory sausage filling. Start by heating one tablespoon of olive oil in a skillet over medium heat. Once the oil is shimmering, add the diced onion and sauté it for approximately 2 minutes, or until it begins to soften and become translucent. Then, add the crumbled spicy Italian sausage to the skillet, along with the minced garlic and Italian seasoning. Cook this mixture for about 5 to 7 minutes, stirring occasionally, until the sausage is nicely browned and cooked through. When the sausage is cooked, stir in the fresh spinach and allow it to wilt—this should only take a moment.
- After the spinach has wilted, it’s time for the finishing touches! Gently fold in the dried cranberries and chopped pecans, mixing everything until well combined. Taste your filling at this point and adjust the seasoning as needed, whether that means adding a pinch more salt or pepper. Make sure the flavors meld together beautifully, setting the stage for your stuffed squash.
- Once your squash is roasted and slightly cooled, carefully flip the halves over so that the cut sides are facing up. Using a spoon, scoop out a portion of the squash flesh from the center, creating a cavity to hold your savory filling while leaving about a one-inch border intact. This helps maintain the integrity of the squash while providing enough space to hold all those delicious ingredients. Reheat your sausage and spinach filling in the skillet if needed, before evenly spooning it into each squash half. For a touch of elegance, add fresh thyme and a sprinkle of black pepper on top before serving warm.
Notes
Can be prepared ahead of time and reheated in the oven for easy serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 18 g