I recently made this recipe and honestly had never eaten stuffed butternut squash. But I have to say it was a wow factor. So delicious! A little sweet from the butternut squash and a little spicy from the sausage. Not to mention, it was simple to make. 

 

I was inspired to make this when I saw a post on Instagram from Sur la table, and they tagged Garden in the Kitchen. Once I went to that website, I had the recipe in my hands. Thank you to both Sur la table and Garden in the Kitchen for such a delicious recipe. I made a few changes, as I always like to do, but feel free to explore the original recipe as well. 

 

Yield 2 servings

 

1 small butternut squash

3 Tbsp olive oil

Salt and pepper

3 Andouille sausages, casings removed 

1 green or yellow apple, finely chopped

½ cup celery, finely chopped

½ cup red bell pepper, finely chopped

1 tsp fresh oregano, chopped

1 tsp fresh thyme, chopped

1 tsp sage

1 tsp fresh rosemary chopped 

2 tsp parmesan cheese, grated 

 

Preheat oven to 400℉

 

Wash the butternut squash and slice it in half lengthwise. Scoop out the seeds and brush 1 Tbsp of olive oil on the cut side of both of the halves. Place the two halves face down on a baking pan and bake for 40 minutes. 

 

Heat 2 Tbsp of olive oil in a large skillet on medium heat. Add sausage and break it up into small chunks with a spoon. Next, add the apple, celery, bell pepper, oregano, thyme, sage, and rosemary. Sauté until the sausage, apples, and bell pepper start to turn golden brown. Remove from heat and season with salt and pepper. 

 

Remove the squash from the oven and fill the cavity with the sausage mixture. Sprinkle each half with 1 tsp of parmesan cheese and serve!

 

I recommend a full-bodied Cabernet Sauvignon or a deep peppery Pinot Noir with this dish. 

 

Just Salt It, and enjoy!