Comfort Fall Dinner (Print Version)
# Ingredients:
→ Butternut Squash Base
01 -
2 large or medium butternut squash
02 -
2 tbsp olive oil
03 -
A pinch of salt (adjust to taste)
04 -
Freshly cracked black pepper
→ Filling with Sausage
05 -
1 tbsp olive oil
06 -
1 small onion, chopped into small pieces
07 -
14 oz hot Italian sausage, broken into chunks
08 -
4 garlic cloves, finely chopped
09 -
1 tbsp of dried Italian herb mix
10 -
4 oz fresh spinach leaves
11 -
1/2 cup dried cranberries
12 -
1/2 cup pecans, roughly chopped
→ Optional Toppings
13 -
Fresh thyme sprigs
14 -
More freshly ground pepper
# Instructions:
01 -
Set your oven to 400°F. Slice each squash lengthwise down the middle. Scoop out the seeds and stringy bits using a spoon.
02 -
Put the squash halves cut-side up on a sheet pan. Drizzle olive oil over the flesh and rub it in. Sprinkle salt and grind some black pepper on top to coat generously.
03 -
Flip the halves cut-side down on the pan. For easier cleanup, you can lay down parchment paper underneath. Roast for 30-40 minutes, or until you can easily pierce the flesh with a fork.
04 -
As the squash cooks, warm up 1 tbsp of olive oil in a big skillet over medium heat. Toss in the onion and sauté for around 2 minutes until it softens and gets a little golden.
05 -
Add the sausage, chopped garlic, and Italian seasoning to the skillet. Stir and cook for about 5 minutes, breaking the sausage into smaller bits while it cooks through.
06 -
Throw the spinach into the pan and let it cook down for 5 minutes or so. Stir in the cranberries and the chopped pecans, blending everything together. Taste and adjust salt or pepper if needed.
07 -
When the squash is roasted, take it out of the oven and flip it cut-side up. Cool for a bit. Scoop out some of the flesh to create room for filling, leaving about a 1-inch border along the edge.
08 -
Reheat the cooked filling if necessary. Spoon the mixture into the hollowed squash halves, dividing it evenly and piling it up if needed.
09 -
Sprinkle some fresh thyme leaves and grind a little black pepper on top if you'd like. Serve it warm, either as the entrée or on the side.
# Notes:
01 -
This meal is naturally free of gluten and packed with protein and fiber.
02 -
You can prepare ahead by roasting the squash and cooking the filling up to 2 days earlier. Reheat and assemble when you're ready to eat.
03 -
For less heat, swap in mild Italian sausage instead of spicy.