Roasted Butternut Squash with Apples

The Foodies' KitchenJanuary 20, 2024

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This Apple Sausage stuffed butternut squash is a great main dish to serve for dinner during these colder days. The combination of sausage and Washington apples are great on their own, but with additional ingredients like spinach and nuts take it up a notch.

Butternut Squash Stuffed with Washington Apples and Sausage

We recommend that while you’re roasting the squash, you take your time to properly brown the sausage, as it’s what brings so much of the flavor in.

Depending on the size of your butternut squash, you may have a few leftovers of the filling. It will go great with rice or quinoa for a filling and cozy lunch.

Helga & Kitty

Butternut Squash Stuffed with Washington Apples and Sausage

Ingredients:
2 ½ lb. (1 medium) butternut squash
1 tablespoon olive oil
salt and pepper to taste
½ lb. sausage of choice
½ white onion, diced
3 garlic cloves, minced
2 cups spinach
1 Gala or Golden Delicious Washington apple, diced
1 tablespoon fresh sage, finely chopped
½ tablespoon fresh rosemary, finely chopped
⅓ cup dried cranberries
¼ cup pecans or walnuts, chopped

Directions:

Preheat oven to 400ºF.
Slice the butternut squash in half lengthwise and scoop the seeds out with a spoon. Lightly oil the squash and season with salt and pepper.
Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.
While the butternut squash is cooking, remove the casing from the sausage and add the meat to a sauté pan on medium heat. Use a spatula to break up the sausage a bit and cook until it’s just browned.
Add the onions, garlic and spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted. Add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
Turn off the heat and stir in the cranberries and pecans.
When the butternut squash halves are cooked through, flip them over and fill them with the apple sausage filling, if necessary, remove some of the flesh, just enough to make room for the filling. Serve immediately.

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