Ingredients
Scale
- 2 medium butternut squashes, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 lb ground Italian sausage, sweet or hot
- 1 large onion, thinly sliced
- 2 cups fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped and toasted
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place butternut squash halves cut-side down on a baking sheet and roast for 40-50 minutes until tender.
- While squash is roasting, heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon.
- Add sliced onion to the skillet and cook for 10-15 minutes until caramelized. Stir in spinach and cook until wilted, about 2 minutes.
- Mix in cranberries and toasted walnuts. Season with salt and pepper.
- Once squash is done, scoop out a little flesh from each half to make room for filling, keeping the shells intact.
- Fill each squash boat with the sausage mixture and top with grated Parmesan cheese.
- Return to oven and bake for another 10-15 minutes until cheese is melted and bubbly. Serve hot.
Notes
This recipe can be prepared ahead and baked just before serving. Adjust sweetness with more cranberries if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 450 kcal
- Sugar: 15g
- Fat: 25g
- Carbohydrates: 45g
- Protein: 20g