Fall comfort dinner (Print Version)
Savory Italian sausage, spinach, cranberries, and pecans packed into roasted squash halves. A go-to for cozy autumn meals or special dinners.
# Ingredients:
→ Roasted Butternut Squash
01 -
2 large or medium butternut squash
02 -
2 tbsp olive oil
03 -
1/4 teaspoon salt, or adjust to your taste
04 -
Ground black pepper, freshly cracked
→ Sausage Filling
05 -
1 tbsp olive oil
06 -
14 ounces spicy Italian sausage, broken into pieces
07 -
4 minced garlic cloves
08 -
1 small onion, finely chopped
09 -
1 tbsp seasoning mix for Italian dishes
10 -
1/2 cup pecans, roughly chopped
11 -
1/2 cup dried cranberries
12 -
4 ounces fresh spinach leaves
→ For Garnish (Optional)
13 -
Leaves of fresh thyme
14 -
Extra black pepper, fresh from the grinder
# Directions:
01 -
Set your oven to 400°F to preheat. Slice the butternut squash lengthwise in half with care. Scoop out the seeds and surrounding stringy parts using a spoon.
02 -
Put the squash halves face-up on a baking tray. Pour olive oil over the cut sides and rub it in well. Sprinkle generously with black pepper and salt.
03 -
On the baking sheet, flip the halves so they’re cut-side down. If you want easier cleanup, a layer of parchment paper can be helpful. Bake for 30 to 40 minutes until the flesh softens and is easy to pierce with a fork.
04 -
As the squash cooks, heat 1 tablespoon olive oil in a large pan over medium-high temperature. Toss in the chopped onion and sauté for around 2 minutes until golden and soft.
05 -
Into the skillet, add crumbled Italian sausage, garlic, and the Italian spice mix. Break the sausage apart as it browns, and cook for roughly 5 minutes until fully done.
06 -
Toss the spinach into the skillet and cook for about 5 more minutes until it’s wilted. Mix in the dried cranberries and chopped pecans, combining it all thoroughly. Taste and adjust seasoning if you’d like.
07 -
Once roasted, take the butternut squash from the oven and flip them gently so the flat sides face up. Cool slightly. Scoop out some flesh to deepen the inside, leaving about 1-inch edges for stability.
08 -
If your filling has cooled down, warm it back up. Scoop the mixture into the hollowed squash halves, piling it up as needed.
09 -
Scatter a few thyme leaves and a pinch of fresh black pepper over the stuffed squash if desired. Serve as a warm side or a main dish.
# Notes:
01 -
This meal naturally skips gluten, plus it’s rich in protein and fiber.
02 -
You can prep beforehand by roasting the squash and making the filling up to two days ahead. Reheat and assemble when you’re ready to eat.
03 -
If you’d like something less spicy, swap the hot Italian sausage with a sweet version.