Italian Sausage & Spinach Stuffed Butternut Squash
Ingredients
- 2 medium butternut squash (halved lengthwise, seeds scooped out)
- 3 tablespoons olive oil (divided)
- Salt and black pepper, to taste
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small onion, diced
- 3 cloves garlic, minced
- Flesh from the roasted butternut squash (scooped out and roughly chopped, leaving about ½ inch in the shells)
- 4 cups fresh spinach (roughly chopped)
- ½ cup sun-dried tomatoes, chopped (optional but adds sweetness and depth)
- 1 teaspoon dried Italian herbs (oregano, thyme, basil mix)
- ½ cup breadcrumbs (Italian style)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Roast the squash. Preheat oven to 400°F (200°C).Brush squash halves with 2 tablespoons olive oil and season with salt and pepper.Place cut side down on a baking sheet lined with parchment. Roast for 35–45 minutes, until flesh is fork-tender.
- Make the fillingWhile the squash roasts, heat 1 tablespoon olive oil in a large skillet.Add sausage and cook, breaking it up with a wooden spoon, until browned (about 7 minutes).Add onion and garlic, cooking until softened.Scoop out some of the roasted squash flesh (leaving about ½ inch along the sides for stability) and roughly chop it. Add it to the skillet and stir into the sausage mixture.Stir in spinach and cook until wilted.Add sun-dried tomatoes, Italian herbs, breadcrumbs, Parmesan, and half of the mozzarella. Mix well, then remove from heat.
- Stuff the squashFill each squash cavity with the sausage–squash mixture, packing it in.
- BakeTop with the remaining mozzarella.Return to oven and bake at 375°F for 15–20 minutes, until cheese is melted and golden.
- ServeGarnish with fresh parsley and extra Parmesan. Serve hot as a main dish.