Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries
Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries is a flavorful family-friendly dinner, packed with veggies and protein.
Equipment
- baking sheet
- large skillet
Ingredients
Roasted Butternut Squash
- 2 medium or large butternut squash
- 2 tablespoons olive oil
- ¼ teaspoon salt or more
- black pepper freshly ground
Sausage filling
- 1 tablespoon olive oil
- 1 small onion 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
Instructions
How to roast butternut squash
- Preheat oven to 400 F.
- Slice each butternut squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides and season with salt and pepper.
- Turn the squash cut sides down on a baking sheet and roast for 30 to 40 minutes.
Make sausage filling
- In a large skillet, heat olive oil and cook diced onion on medium-high for 2 minutes.
- Add crumbled sausage, garlic, and Italian seasoning, and cook for 5 minutes.
- Add fresh spinach and cook until wilted, about 5 minutes.
- Mix in cranberries and chopped pecans, season with salt and pepper.
Assembly
- Remove roasted squash from the oven and let cool slightly.
- Scoop out the flesh, leaving a 1-inch border.
- Reheat sausage mixture, then divide among the squash halves.
- Top with freshly ground black pepper and fresh thyme.
Notes
Serve as a side dish or main course for holidays.
Nutrition
Serving: 1servingCalories: 762kcalCarbohydrates: 64gProtein: 20gFat: 51gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gCholesterol: 75mgSodium: 911mgPotassium: 1855mgFiber: 11gSugar: 21gVitamin A: 42550IUVitamin C: 92mgCalcium: 268mgIron: 6mg
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