STUFFED BUTTERNUT SQUASH

STUFFED BUTTERNUT SQUASH

SERVINGS

4 Servings

TOTAL TIME

PREP TIME

10 Minutes

CALORIES

730 Kcal

50 Minutes

KEY INGREDIENTS

- Butternut Squash - Oil - Salt - Sweet Onion - Garlic - Ground Sausage - Apple - Kale - Pecans - Pumpkin Seeds

Preheat oven to 425°. Cut squash in half and remove seeds. Drizzle both halves with olive oil and sprinkle with salt.  Place face-down onto a parchment-lined baking sheet and bake for 35-45 minutes, or until cooked through.

SQUASH

Sauté onion for 3-4 minutes, add garlic, and continue sauteing for an additional minute.  Push onion to the side and add the ground sausage. Cook for 7-8 minutes, breaking into fine crumbles.

SAUSAGE

Stir in diced apple and continue to cook for 3-4 minutes.  Mix in kale, pecans, pumpkin seeds, sage, salt, pepper, and nutmeg. Cook for 1-2 minutes to heat everything up. Turn off the heat and stir in lemon juice.

FILLING

Fluff up the squash using a fork and fill each half with the sausage stuffing. Enjoy! 

SERVE

To Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. To Freeze: Seal the squash and filling separately in freezer-safe, airtight containers and freeze for up to 3 months. 

NOTES

FOLLOW FOR MORE NOURISHING MEALS