Description
A hearty, savory-sweet dish featuring roasted butternut squash halves stuffed with a flavorful mixture of Italian sausage, spinach, caramelized onions, cranberries, and walnuts.
Ingredients
Scale
For the Crust:
- 2 medium butternut squash, halved lengthwise and seeds removed
- 1 lb Italian sausage, casings removed
- 1 large onion, thinly sliced
- 2 cups fresh spinach
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 2 tbsp olive oil
- 1 tsp dried sage
- Salt and black pepper to taste
- 1/2 cup shredded Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place butternut squash halves cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
- While squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add sliced onion and cook, stirring occasionally, until caramelized (about 15 minutes).
- In the same skillet, add Italian sausage and cook until browned, breaking it up with a spoon. Stir in spinach, cranberries, walnuts, and sage, cooking until spinach wilts. Season with salt and pepper.
- Scoop some flesh from each roasted squash half to create a ‘boat,’ then fill with the sausage mixture. Top with Parmesan cheese.
- Return to oven and bake for an additional 10 minutes until cheese is melted and golden. Serve warm.
Notes
You can customize the seasonings to taste.