Butternut squash is one of my fall staple foods for many different types of recipes. Rich in vitamin C, vitamin B6 and Potassium it’s an excellent food to have on your weekly rotations. With it’s nutty profile it pairs well with both sweet and savory recipes. Mix into your favorite stews, soups, stir fry’s, oats, muffins and one of my most recent favorites, stuffed squash.

If you’ve ever cooked with butternut squash before, you know it’s a bit of a pain to prepare-enter stuffed squash to the rescue! This recipe requires zero peeling or chopping which makes it an awesome no fuss, week night dinner. If using the squash in muffins, oats or soups, this preparation method can also be used quite well.

Simply slice the squash down the middle and remove the center filling. You can keep the seeds to roast later for a nice nutty crunch.

Drizzle the squash with olive oil or ghee (if using for baking) and place in the oven for 30-45 minutes (depending on the size of your squash). I recommend rubbing your oil over the peel as well for easier removal once cooked. You’ll know the squash is done when it can be easily pierced by a fork. Cool completely, then simply remove the squash peel like you would remove a peel from a mango. If fully cooked and cooled it should slide right off!

While the squash roasts prepare your filling. The options are endless here, but this recipe hits all the fall notes with apple, cranberry, pecans, onions, turkey and rosemary. If looking for a meat free option, you can swap the turkey for garbanzo beans and quinoa or sautéed tofu! 

Easy enough for a week night dinner yet fancy enough for a Thanksgiving party, next time you’re at the grocery store be sure to pick up this tasty fall produce!

Ingredients:

• 1 Butternut Squash
• 2 Apples-with peel for more fiber but can remove peel if desired
• 8 oz Turkey Sausage
• 2 Tbsp Dried Rosemary
• 1 Tbsp Sage
• 1/2 Cup Unsweetened Dried Cherries or Cranberries 
• 1/3 Cup Pecans 
• 1 Onion Diced
• 3 Cups Spinach

Sliced butternut squash down the center and remove filling. Rub with olive oil, salt & pepper. 

While roasting, saute turkey sausage in pan until browned. Add onion. Cook fully then add the apple, spinach and seasonings. Once softened, add pecans and cranberries. 

Once softened, remove butternut squash from oven and fully cool. Remove peel. Place filling into the center of the squash. You can scoop out part of the filling if you need more space for the sausage mixture. Place back into oven for 20 minutes for flavors to fully merge. Top with extra salt and pepper as desired!