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…

taysquash

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.

alfresco

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.

forksquash

fulllengthsquash

Enjoy while warm!

Sausage and Veggie Stuffed Squash
Print Recipe
This sweet and spicy dish is sure to tickle your taste buds. Add any combo of veggies you want, but this combo was delicious!
Servings Prep Time
2 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
45 minutes
Sausage and Veggie Stuffed Squash
Print Recipe
This sweet and spicy dish is sure to tickle your taste buds. Add any combo of veggies you want, but this combo was delicious!
Servings Prep Time
2 people 20 minutes
Cook Time
45 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 375 degrees.
  2. Cut the butternut squash in half and remove the seeds. Drizzle each 1/2 with olive oil and sprinkle with salt and pepper. Place face down on a cookie sheet and cook for 30-45 minutes depending on squash size.
  3. While the squash cooks, brown the sausage. I used 3 links (meat removed from casing) to serve 2 adults.
  4. When the sausage is browned, use a slotted spoon to place in a bowl. Add the onion, green pepper and zucchini to the pan. Sauté for several minutes and then add the mushrooms and garlic. Add spinach last.
  5. When cooked, add the sausage back into the mix.
  6. When the squash is done cooking, spoon even amounts of the sausage/veggie mixture into each squash "boat". sprinkle each with 1/8 cup of cheese.
  7. Add back into the oven and cook for 5-10 minutes.
  8. Enjoy while warm!
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