Baked Butternut Squash Stuffed With Apples And Sausage Recipes

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APPLE SAUSAGE STUFFED BUTTERNUT SQUASH



Apple Sausage Stuffed Butternut Squash image

Apple sausage stuffed butternut squash is filled with flavorful fall ingredients. It's the perfect seasonal meal that's hearty, healthy and more delicious than you can imagine.

Provided by Lisa Bryan

Categories     Main Course

Time 1h

Number Of Ingredients 12

2 1/2 pound butternut squash
1 tablespoon avocado oil (or olive oil)
salt and pepper (to taste)
1/2 pound Italian sausage
1/2 onion (diced)
3 garlic cloves (minced)
2 cups (lightly packed) baby spinach
1 apple (diced)
1 tablespoon fresh sage (finely chopped)
1/2 tablespoon fresh rosemary (finely chopped)
1/3 cup dried cranberries (unsweetened)
1/4 cup pecans (chopped)

Steps:

  • Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
  • Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
  • Scoop the seeds out of the butternut squash with a spoon.
  • Lightly oil the butternut 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, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it's just browned.
  • Add the onions, garlic and baby 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, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy!) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
  • Fill the butternut squash with the apple sausage filling.
  • Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately.

Nutrition Facts : Calories 930.54 kcal, Carbohydrate 97.95 g, Protein 29.58 g, Fat 53.48 g, SaturatedFat 14.76 g, Cholesterol 86.19 mg, Sodium 1037.65 mg, Fiber 19.48 g, Sugar 35.26 g, ServingSize 1 serving

APPLE AND SAUSAGE STUFFED BUTTERNUT SQUASH



Apple and Sausage Stuffed Butternut Squash image

I discovered a recipe in Joy of Cooking and tweaked it a bit. I'm not sure it's worth the trouble of stuffing the squash. Personally, I'd just peel and dice the squash while it's raw, then roast the squash while sauteeing the rest of the filling, then toss the whole mess in a baking dish and be done with it. But, if you're into fancy presentation, go for it. :) No matter what, it tastes great, and it's nutritious.

Provided by kitchengrrl

Categories     Savory Pies

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs butternut squash
1 (20 ounce) package Italian turkey sausage
3 small granny smith apples
1/2 lemon
1 large yellow onion
salt and pepper
1 teaspoon rubbed sage
red pepper flakes, to taste
1/2 teaspoon honey
3 tablespoons butter

Steps:

  • Slice open the squash, seed, then rub flesh with olive oil. Cover and bake at 375* for 30-40 min until tender. Remove and set aside until cool enough to handle. Don't turn off the oven.
  • Meanwhile, dice the apple into ½ cubes and set aside in a bowl. Stir in juice of ½ lemon to prevent browning. Dice onion into ½ in pieces and add to the apple.
  • Heat a skillet over medium heat, then crumble in the sausage. Saute until no longer pink, and some spots are crisping up. Without draining off the fat, add in the apple and onion mixture. Season with salt, pepper, sage and red pepper flakes. Cook stirring for several minutes until crisp tender. Remove from heat and return sausage mixture to bowl.
  • Remove squash in big chunks, leaving ½ of flesh in shell. Stir squash, 2 T butter and honey into sausage mixture, then pile mixture back into squash halves. Dot squash with remaining T butter, then return to oven. Bake uncovered until piping hot and crisp on top, about 20-25 minutes.

BAKED BUTTERNUT SQUASH STUFFED WITH APPLES AND SAUSAGE



Baked Butternut Squash Stuffed With Apples and Sausage image

This is the ultimate comfort food, as we turn the corner into fall and cooler weather. It's simple and fills the house with great smells and the tummy with a nourishing, delicious meal. Enjoy!

Provided by Jan Marie

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

2 (1 lb) butternut squash, halved and seeded
1 tablespoon vegetable oil
8 ounces fresh bulk sausage (I use Jimmy Dean's Maple)
2 apples, peeled and cubed into 1/4-inch cubes
2 tablespoons butter
1/2 cup chopped pecans
1 tablespoon brown sugar
1/4 teaspoon ground sage
salt and pepper
1 tablespoon butter, cut into bits
1 tablespoon brown sugar

Steps:

  • Preheat oven to 375.
  • Lightly oil baking dish.
  • Half squash lengthwise and remove seeds.
  • Arrange squash cut side up on the baking dish.
  • Brush lightly with oil and cover with foil.
  • Bake until almost tender, 30-40 minutes.
  • Keep the oven on.
  • Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
  • Add apple.
  • Cook, stirring until crisp-tender.
  • Let cool slightly.
  • Scoop out the squash, leaving 3/8 inch thick shells.
  • Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
  • Mix the butter, brown sugar, pecans, sage, salt and pepper.
  • Pile the stuffing into the squash halves.
  • Dot with bits of butter and brown sugar.
  • Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
  • Let cool for several minutes before serving.

Nutrition Facts : Calories 507.6, Fat 32.8, SaturatedFat 9.7, Cholesterol 64.3, Sodium 375.5, Carbohydrate 47.9, Fiber 8.1, Sugar 21.7, Protein 12.3

SAUSAGE-STUFFED BUTTERNUT SQUASH



Sausage-Stuffed Butternut Squash image

Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!

Provided by SPEARL20

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 4

Number Of Ingredients 9

1 (2 pound) butternut squash, halved and seeded
8 ounces bulk pork sausage
¼ cup chopped onion
2 cloves garlic, minced
⅓ cup grated Parmesan cheese
½ cup soft bread crumbs
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
  • Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
  • Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
  • Bake in the preheated oven for 25 minutes.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g

SAUSAGE-STUFFED BUTTERNUT SQUASH



Sausage-Stuffed Butternut Squash image

Load butternut squash shells with an Italian turkey sausage and squash mixture for a quick and easy meal. Even better, it's surprisingly low in calories. -Katia Slinger, Columbus, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 medium butternut squash (about 3 pounds)
1 pound Italian turkey sausage links, casings removed
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup shredded Italian cheese blend
Crushed red pepper flakes, optional

Steps:

  • Preheat broiler. Cut squash lengthwise in half; discard seeds. Place squash in a large microwave-safe dish, cut side down; add 1/2 in. of water. Microwave, covered, on high until soft, 20-25 minutes. Cool slightly., Meanwhile, in a large nonstick skillet, cook and crumble sausage with onion over medium-high heat until no longer pink, 5-7 minutes. Add garlic; cook and stir 1 minute., Leaving 1/2-in.-thick shells, scoop flesh from squash and stir it into sausage mixture. Place squash shells on a baking sheet; fill with sausage mixture. Sprinkle with cheese., Broil 4-5 in. from heat until cheese is melted, 1-2 minutes. If desired, sprinkle with pepper flakes. To serve, cut each half into 2 portions.

Nutrition Facts : Calories 325 calories, Fat 10g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 587mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 12g fiber), Protein 19g protein. Diabetic Exchanges

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