Sausage Stuffed Butternut Squash
A warm, hearty dish combining roasted butternut squash with savory Italian sausage, quinoa, and colorful vegetables for a nutritious and satisfying meal.
Ingredients
For the Squash
- 2 medium butternut squash Cut in half lengthwise for roasting.
- 1 cup shredded cheese (cheddar or mozzarella) For topping the stuffed squash.
- Olive oil to taste Olive oil for drizzling For drizzling over the squash.
For the Filling
- 1 lb Italian sausage (sweet or spicy) Choose based on preference.
- 1 cup cooked quinoa (or rice) Use quinoa or your choice of cooked grain.
- 1 small onion, diced For flavor in the filling.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1 cup diced bell peppers (any color) For a colorful addition.
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste Salt and pepper to taste
- Fresh parsley optional Fresh parsley for garnish Garnish for serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half lengthwise. Scoop out the seeds and place the halves cut side up in a baking dish.
- Lightly drizzle olive oil over the squash halves and season with salt and pepper. Set aside.
Cooking the Filling
- In a large skillet over medium heat, add the Italian sausage. Cook until browned, breaking it apart with a spoon as it cooks.
- Once the sausage is browned, add the diced onion, minced garlic, and bell peppers. Sauté until the vegetables are tender, about 5-7 minutes.
- Mix in the cooked quinoa, oregano, thyme, paprika, and additional salt and pepper as needed. Combine everything thoroughly.
Assembly and Baking
- Spoon the sausage mixture evenly into each butternut squash half, packing it down gently.
- Sprinkle shredded cheese generously over the stuffed squash.
- Cover the baking dish with foil and place it in the preheated oven. Bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the squash is tender and the cheese is bubbly and golden.
Serving
- Once baked, remove from the oven and let cool slightly. Garnish with fresh parsley before serving.
Notes
You can easily switch out the sausage for a plant-based alternative or adjust the spices to suit your palate. Leftovers can be refrigerated for up to 3-4 days or frozen for 2-3 months.