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Savory Roasted Stuffed Butternut Squash with Sausage, Cranberries, and Pecans

Caramelized roasted butternut squash boats overflowing with seasoned lean halal Italian sausage, fluffy wild rice, tart ruby cranberries, crisp apples, toasted pecans, and melted golden parmesan.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings (half squash each)
Course: Dinner, Side Dish
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Squash Boats
  • 2 medium butternut squashes (about 2.5-3 lbs each), halved and seeded
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
Savory Harvest Stuffing
  • 1 lb halal beef or turkey Italian sausage, casings removed
  • 1.5 cups cooked wild rice blend
  • 1 small yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 medium Honeycrisp apple, peeled and diced
  • 1/2 cup dried ruby cranberries
  • 1/2 cup chopped pecans, lightly toasted
  • 1 tbsp fresh sage leaves, finely minced
  • 1 tsp fresh thyme leaves
  • 1/2 cup parmesan cheese, freshly grated

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Halve the butternut squashes lengthwise and scoop out seeds. Brush the flesh with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 35 to 40 minutes until tender.
  3. While squash roasts, brown the halal sausage in a large skillet over medium-high heat for 6-8 minutes. Add onion, celery, garlic, diced apple, sage, and thyme; sauté 4 minutes until fragrant and soft.
  4. Remove skillet from heat. Stir in cooked wild rice, dried cranberries, and toasted pecans. Gently scoop a small amount of roasted flesh from each squash half and fold into the stuffing.
  5. Turn squash halves cut-side up in a baking dish. Mound the filling generously into the cavities and top with freshly grated parmesan cheese.
  6. Return to the 400°F oven for 10-12 minutes until the cheese is melted and bubbling golden brown. Garnish with fresh herbs and serve warm.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 44gProtein: 24gFat: 14gSaturated Fat: 4gCholesterol: 45mgSodium: 580mgPotassium: 740mgFiber: 7gSugar: 14gVitamin A: 890IUVitamin C: 35mgCalcium: 190mgIron: 2.8mg

Notes

Roasting cut-side down concentrates the natural squash sugars. A thin slice trimmed off the rounded bottom keeps the squash boats completely stable on the platter.

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