My childhood best friend finally moved back home (yay). She still lives 2 hours away from me but that's much better than 2 states away! She came over for a visit today and I knew I had to make something delicious and healthy for her. Last weekend one of my other best friends got married, and since I was in her wedding, a lot of my time was happily focused on her. I haven't really made a menu plan for this week or even gone to the store, so this recipe was kind of a product of "what's left in the fridge that I can toss together for a meal?" All the ingredients came together perfectly and the result was even blog-worthy. This recipe would be great for fall... If you have leftover cranberries you could add them and use this sausage stuffing with butternut squash- yum! This recipe is definitely versatile!
Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes
- drizzle EVOO
- 2 Squash (delicata or acorn)
- 2 TBSP butter or ghee
- 1 small- medium yellow onion, sliced
- 1 carrot stick, diced (equals about 1/2 a cup)
- 1 stalk of celery, diced (equals about 1/2 a cup)
- 4 large garlic cloves, minced (equals 1 TBSP)
- 1 lb Italian sausage
- 3 cups fresh spinach
- 1 small- medium apple, cored & diced
- 2 TBSP fresh herbs (rosemary, thyme, sage, or basil)
- 1 tsp salt and pepper
- Preheat the oven to 400. Drizzle a little EVOO on a baking sheet, set aside. Cut the squash in half lengthwise. Scoop out the seeds and discard them. Place the squash flesh side down on the oiled baking sheet. Put the squash in the oven on the center rack to cook for 25- 35 minutes.
- While the squash is cooking, melt 2 TBSP of butter in a large skillet over medium low heat. While the butter is melting, slice the onion, mince the garlic, and dice the carrot, celery, and apple. Add the onions, garlic, carrot, and celery to the skillet and let cook for 15 minutes, stirring every 3- 5 minutes to prevent burning. Set the diced apple aside until step #4.
- Add the sausage to the skillet and turn the heat up to medium. Break the sausage up as it cooks for 5 minutes.
- Add the apple after 5 minutes of sauteing the sausage. Stir in your choice of fresh herbs (I typically use rosemary and one other herb, you can use dried herbs if you would like). Saute ingredients for another 5 minutes
- Remove the skillet from heat and stir in fresh spinach- let that sit for the next step.
- At this point, the squash should be fork tender and ready to take out of the oven. Flip the squash so the flesh side is facing up. With a slotted spoon, scoop out the sausage/veggie stuffing and fill the cavities of the squash. Fill each half of the squash until the sausage stuffing is gone.
- Turn the broiler on and place the stuffed squash back into the oven. Let broil for a few minutes until everything is golden and crisp. Do not let it burn!
- Remove from the oven and enjoy.