Easy to make as a holiday side dish or as a weeknight main course, this stuffed butternut squash recipe is rich with flavor. Cranberries and pecans bring a bit of winter sparkle to a base of squash and sausage. Feta adds a hit of umami. Served piping hot with a glass of rosé, the overall flavor profile is greater than the sum of its parts.
You might even try this truly effortless recipe on the evening after a holiday feast: the sausage could be replaced by two handfuls of chopped turkey, or chopped ham. If you take this route, consider a teaspoon each of black pepper, rosemary, and sweet ground chili powder. You’ll love the results.
INGREDIENTS
One butternut squash
Two mild Italian sausage links
10 oz of spinach
A half a cup of dried cranberries
A half a cup of chopped pecans
1/4 cup feta
Two tablespoons of olive oil
Salt and pepper to taste.
INSTRUCTIONS
- Cut butternut squash in half lengthwise drizzle with olive oil and salt and pepper place on a parchment lines cookie sheet cut side down and roast for 40 minutes at 350°.
- In a skillet drizzle a little olive oil and pan and add your Italian sausage and chop up so it’s crumbly. When it’s almost fully cooked add your spinach, cranberries and pecans.
- When you remove the butternut squash from the oven, scoop out squash, add to sausage mixture, and add feta.
- Stuff mixture into the squash, and bake for 10 minutes 350°.
- Consider a crisp, mineral-rich rosé wine to enjoy with this stuffed butternut squash recipe. It will elevate your dinner experience!
If you’re a serious fan of winter squashes, choose one of our best squash recipes for your next dinner menu.
Recipe by Chef Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce
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