Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries


Roasted Butternut Squash

  • 2 butternut squash medium or large
  • 2 tablespoons olive oil
  • ¼ teaspoon salt or more
  • black pepper freshly ground

Sausage filling

  • 1 tablespoon olive oil
  • 1 onion small, diced
  • 14 oz Italian sausage spicy, crumbled
  • 4 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 4 oz spinach fresh
  • ½ cup dried cranberries
  • ½ cup pecans chopped


How to roast butternut squash

  • Preheat oven to 400 F.
  • Prepare the butternut squash. Slice each one in half lengthwise. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
  • Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of the butternut squash halves with olive oil and rub the oil into the squash. Season generously with salt and pepper.
  • Turn the squash halves over, and place it cut sides down on a baking sheet.  Tip: you can line the baking sheet with parchment paper for easy clean-up.
  • Roast in the preheated oven at 400 F for 30 or 40 minutes.
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