I’ve been wanting to use a butternut squash that I had sitting on my counter for a few days now. I’ve done my fair share of roasted or sautéed squash so I wanted to try something different. I remembered seeing a recipe pairing sausage with butternut squash so I went to work making my own version in the kitchen. Luckily I wasn’t short on help…
It was Taylor’s job to try and scoop the seeds out of the squash. She then stirred them in a bowl and touched them with her hands for 15 minutes. It’s a good sensory activity, right?
Preheat the oven to 375 degrees. After the seeds are removed, simply drizzle the squash with olive oil, add some salt and pepper and put them on a baking sheet face down. Depending on the size of the squash the cook time will vary. I used a small squash and it cooked for about 35 minutes.
While the squash is cooking, brown your sausage. I used Al Fresco brand sweet Italian chicken sausage links. I remove the sausage from the casings and then browned them in a frying pan. I used 3 links and it was plenty of meat to serve two people.
After your sausage is done cooking, use a slotted spoon to transfer it to a bowl. Add 1/4 cup diced green pepper, 1/4 cup diced sweet onion and 1/4 cup diced zucchini to the pan and sauté. After several minutes add 2 minced garlic cloves and 1/2 cup diced mushrooms. When those veggies are nearly finished cooking I add a handful of diced spinach to the mix. When the veggies are cooked, add the sausage back into the mix.
Sidenote: You can add more veggies to the mix than what I have listed. those are just option and amount ideas!
In the meanwhile, your butternut squash may have finished cooking. When it is cool enough, flip it over and add equal amounts of the sausage/veggie mixture to each half. Sprinkle 1/8 cup cheese of your choice (I used mozzarella) on top of each half and pop back in the oven for 5-10 minutes.
Enjoy while warm!