Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries

Introduction

In the world of culinary delights, few dishes can match the comforting and savory goodness of Sausage Stuffed Butternut Squash. This delightful recipe combines the sweetness of butternut squash with the savory flavors of sausage, the earthiness of spinach, the crunch of pecans, and the tartness of cranberries. It’s a harmonious blend of flavors and textures that’s sure to impress both your taste buds and your guests. Let’s dive into the details of this delectable dish!

Ingredients

Before we start cooking, let’s gather our ingredients. Here’s what you’ll need:

For the Stuffed Butternut Squash:

• 2 medium-sized butternut squashes
• 1 pound of ground sausage (you can choose your preferred type)
• 2 cups of fresh spinach, chopped
• 1/2 cup of pecans, chopped
• 1/2 cup of dried cranberries
• 1/2 cup of shredded Parmesan cheese
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• Salt and pepper to taste

For the Seasoning:

• 1 teaspoon of dried thyme
• 1 teaspoon of dried sage
• 1/2 teaspoon of nutmeg

Preparation

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Step 2: Prepare the Butternut Squash

Cut the butternut squashes in half lengthwise. Scoop out the seeds and place the squash halves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 40 minutes or until the flesh is tender.

Step 3: Cook the Sausage

While the squash is roasting, in a skillet, cook the ground sausage over medium heat until it’s browned and cooked through. Break it into smaller pieces as it cooks.

Step 4: Prepare the Filling

In a large bowl, combine the cooked sausage, chopped spinach, chopped pecans, dried cranberries, minced garlic, shredded Parmesan cheese, and the seasoning mixture (dried thyme, dried sage, nutmeg). Mix everything thoroughly.

Step 5: Stuff the Squash

Once the butternut squash halves are done roasting and are tender, remove them from the oven. Carefully scoop out some of the flesh from the center of each squash half to create a well for the stuffing.

Step 6: Stuff and Bake

Fill each butternut squash half with the sausage mixture, pressing it down gently. Return the stuffed squash to the oven and bake for an additional 15-20 minutes or until the filling is heated through and the top is golden brown.

Serving

Remove the stuffed butternut squash from the oven and let them cool slightly. Slice each squash half into individual portions, and serve them on a platter.

Conclusion

Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries is a delightful dish that combines sweet and savory flavors in a beautiful, visually appealing way. It’s perfect for a special occasion or a cozy family dinner. The butternut squash provides a creamy, slightly sweet base for the hearty sausage filling, while the spinach, pecans, and cranberries add complexity and texture. This dish is sure to become a favorite in your repertoire of recipes.

FAQs

1. Can I use other types of squash for this recipe?

Absolutely! While butternut squash is the traditional choice, you can experiment with acorn squash, delicata squash, or even sweet potatoes for a different twist.

2. Is this dish suitable for vegetarians?

You can easily make a vegetarian version by substituting the sausage with plant-based sausage or extra-firm tofu seasoned to your liking.

3. Can I prepare this dish in advance?

Yes, you can prepare the stuffing mixture in advance and stuff the squash just before baking. This makes it a great option for dinner parties.

4. Are there any alternative ingredients for pecans and cranberries?

Walnuts or almonds can be used as alternatives to pecans, and raisins or chopped apricots can replace cranberries for a different flavor profile.

5. Can I freeze leftovers?

Yes, you can freeze leftover stuffed squash. Just make sure to wrap them tightly in plastic wrap and store them in an airtight container before freezing. Reheat them in the oven for the best results.

Get ready to savor the deliciousness of Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries. It’s a culinary masterpiece that combines flavors and textures to create a truly memorable dining experience. So, head to your kitchen and give this recipe a try—you won’t be disappointed.

Source: juliasalbum.com

Yield: 1

Easy Homemade Quick-Pickled Jalapeños Recipe

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If you love adding a spicy kick to your meals, these Easy Homemade Quick-Pickled Jalapeños are just what you need. With a few simple ingredients and minimal effort, you can create a tangy, spicy condiment that’s perfect for topping tacos, burgers, salads, and more. This recipe is quick, requiring no special equipment or canning skills, and the results are absolutely delicious.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1/2 cup water
• 1/2 cup vinegar, such as distilled white, rice, white balsamic, or apple cider
• 1 teaspoon sugar
• 1 teaspoon salt, see notes above
• 3–4 jalapeños, sliced thinly, no need to remove the seeds
• Cook Mode Prevent your screen from going dark

Instructions

1. Combine the water, vinegar, sugar, and salt in a small saucepan. Bring to a simmer and stir to ensure the sugar and salt are dissolved.
2. Place the jalapeños into a glass jar, such as a 2-cup Mason jar. Pour the hot pickle brine over top. Use a spoon to push the peppers down to ensure they are submerged. Let cool completely; then cover and stash in the fridge for many months.