Description
A delicious and hearty dish featuring roasted butternut squash stuffed with a savory mixture of Italian sausage, apple, and quinoa, topped with melted cheddar cheese.
Ingredients
Scale
- 2 medium butternut squashes
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large apple, peeled and diced (such as Granny Smith or Honeycrisp)
- 1 cup cooked quinoa
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F.
- Cut the butternut squashes in half lengthwise and scoop out the seeds.
- Drizzle the insides with olive oil and sprinkle with salt and pepper.
- Place them cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
- In a large skillet over medium heat, add the Italian sausage and cook until browned and cooked through.
- Remove the sausage from the skillet and set aside.
- In the same skillet, add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and diced apple, cooking for an additional 3-4 minutes until the apple softens slightly.
- Stir in the cooked quinoa, thyme, sage, salt, and pepper.
- Add the cooked sausage back into the skillet and mix until well combined.
- Once the butternut squashes are done roasting, remove them from the oven and flip them cut-side up.
- Spoon the sausage and apple mixture into each half, packing it in gently.
- Top each stuffed squash with shredded cheddar cheese.
- Return the stuffed squashes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, substitute the sausage with plant-based sausage or mushrooms.
- Add chopped walnuts or pecans to the stuffing for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg