Cubed, with a little bit of oil, salt and pepper and baked
Stuffed
My stuffed butternut squash recipe makes a lot of food! It is at least 10-12 servings worth but we usually make this when we have company or eat the leftovers for lunch the next day. The leftovers are still tasty as long as you reheat it in the oven.
1 fermented jalapeños (more if you like it spicy!)
2 tablespoon apple butter
1 cup dried cranberries (optional)
1 cup parmesan cheese for topping (optional)
Instructions
Preheat the oven to 425ºF.
Cut tops off of butternut squash and slice the long way down the middle so each squash forms two halves. Scrape out strings and seeds.
Place face up on a baking tray and brush oil on squash. Then sprinkle it with salt and pepper.
Flip squash so they face down and skin is exposed. Then place in the oven and cook for 1 hour.
Meanwhile, brown sausage in a dutch oven on stove top at medium heat. Add onions and cook until soft. Add garlic and cook for 1 minute more.
Add pecans, jalapeno and cook for 2 minutes longer. Then add apple butter, dried cranberries, and kale. Stir and remove from heat.
When the squash is finished cooking and is soft, remove from the oven and flip inside up. Scrape some cooked squash into a bowl so that each squash has a cavity and form a “boat”.
Fill inside of each squash with filling. If using cheese, sprinkle that on and place in the oven. Bake at 350ºF for 15 minutes or until the cheese is melted and filling it hot.
Notes
A lot of the success of this recipe depends on the quality of your pork sausage and its flavoring. When we took our pigs to the butcher this year they put hardly any seasoning on it the ground pork other than salt. I had to add 1 teaspoon of basil and oregano to add flavor. Feel free to add extra seasonings if your sausage is not seasoned like mine!
Tonight I made your recipe for stuffed butternut squash. I did substitute golden raisins for the dried cranberries since that’s what I had on hand. Oh my goodness! This was so delicious! The textural variety, sweet versus savory taste and the eye appeal were a home run. This meal will definitely be a keeper. Thanks.
2 comments
Tonight I made your recipe for stuffed butternut squash. I did substitute golden raisins for the dried cranberries since that’s what I had on hand. Oh my goodness! This was so delicious! The textural variety, sweet versus savory taste and the eye appeal were a home run. This meal will definitely be a keeper. Thanks.
This makes me so happy! I’m glad you liked it Susan. The golden raisins is a great idea.