Ingredients
Scale
- 2 medium butternut squashes, halved and seeds removed
- 1 pound ground Italian sausage
- 2 cups fresh spinach, chopped
- 1 large onion, sliced and caramelized
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the butternut squashes in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper.
- Roast the squash halves cut-side down on a baking sheet for 30-40 minutes, or until tender.
- While the squash is roasting, cook the Italian sausage in a skillet over medium heat until browned. Drain excess fat.
- In the same skillet, add the sliced onion and cook until caramelized, about 10-15 minutes.
- Stir in the garlic, spinach, cranberries, and walnuts, cooking until the spinach wilts.
- Remove the squash from the oven and flip them over. Stuff each squash boat with the sausage mixture.
- Return to the oven and bake for an additional 10-15 minutes until heated through.
Notes
For best results, ensure the onions are fully caramelized for a sweet flavor that balances the savory sausage. Serve warm as a main dish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 18g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 18g