Apple and Sausage-Stuffed Butternut Squash Recipe

Butternut Squash Stuffed with Apples and Sausage Recipe

Apple and Sausage-Stuffed Butternut Squash Recipe

It’s that time of year where our gardens are booming and we have a bit too much bounty. I love this time of year since it means I can turn some of the garden bounty into easy and delicious meals. This stuffed butternut Squash and sausage meal has all the flavors of fall wrapped into one and is easy to make. Grab a couple squash from your garden patch and make a delicious dinner tonight.

Ingredients: 

  • Apple and Sausage-Stuffed Butternut Squash Recipe2 butternut squash, cut in half, seeds and pulp removed
  • 2 Tbsp olive oil
  • 1 lb. spicy Italian Pork Sausage
  • 3-4 cloves fresh Garlic, peeled and finely minced
  • 1/2 Red Onion, chopped
  • 1 1/2 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. 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

Apple and Sausage-Stuffed Butternut Squash RecipeDirections:

  1. Preheat you oven to 350 degrees.
  2. Lightly grease the inside the inside of two 13″ x 9″ baking dishes and place your cut squash in edges up. Bake on the middle rack for 45-50 minutes until the squash is fork tender.
  3. In a large skillet cook your sausage over medium heat breaking it into small pieces. About halfway through add in your onions, mushrooms and cook until the mushrooms are soft. Add in your sage, apples and cinnamon. Cook over medium heat for 2-3 minutes until your apples soften.
  4. Remove from heat and pour off any extra liquid. Add in your walnuts and salt and pepper to taste.
  5. Remove your squash from the oven and reduce temperature to 350 degrees.
  6. Scoop the soft squash flesh and remove the majority of the flesh, but leaving about 1/2 inch border and base.
  7. Cut the removed squash into small chucks and add to the sausage mixture. Place your squash shells back in the baking pans and spoon in the mixture until each are full. Top each squash with chunks of butter, brown sugar and Parmesan cheese.
  8. Bake for 25-30 minutes. Top with more cheese and parsley if you want, serve warm.

Butternut Squash Stuffed with Apples and Sausage Recipe

Butternut Squash Stuffed with Apples and Sausage Recipe

Ingredients

  • 2 butternut squash, cut in half, seeds and pulp removed
  • 2 Tbsp olive oil
  • 1 lb. spicy Italian Pork Sausage
  • 3-4 cloves fresh Garlic, peeled and finely minced
  • 1/2 Red Onion, chopped
  • 1 1/2 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. 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

  1. Preheat you oven to 350 degrees.
  2. Lightly grease the inside the inside of two 13" x 9" baking dishes and place your cut squash in edges up. Bake on the middle rack for 45-50 minutes until the squash is fork tender.
  3. In a large skillet cook your sausage over medium heat breaking it into small pieces. About halfway through add in your onions, mushrooms and cook until the mushrooms are soft. Add in your sage, apples and cinnamon. Cook over medium heat for 2-3 minutes until your apples soften.
  4. Remove from heat and pour off any extra liquid. Add in your walnuts and salt and pepper to taste.
  5. Remove your squash from the oven and reduce temperature to 350 degrees.
  6. Scoop the soft squash flesh and remove the majority of the flesh, but leaving about 1/2 inch border and base.
  7. Cut the removed squash into small chucks and add to the sausage mixture. Place your squash shells back in the baking pans and spoon in the mixture until each are full. Top each squash with chunks of butter, brown sugar and Parmesan cheese.
  8. Bake for 25-30 minutes. Top with more cheese and parsley if you want, serve warm.
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Becky

Owner and Editor at Week99er
Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at [email protected]

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