Sausage Stuffed Butternut Squash

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees. Line large baking sheet with parchment paper.

Step 2

Cut open squash lengthwise, scoop out seeds and strings. Drizzle 2 tbsp oil and sprinkle generously with salt and pepper. Place face down on baking sheet and roast for 40mins or until softened.

Step 3

Meanwhile, heat a large skillet over medium heat and add remaining oil. Crumble the sausage and cook. Add onions and garlic. Stir for 2 mins. Add on fresh herbs.

Step 4

Add in kale, apples, and pecans and cook. Stirring to combine flavors for another minute or two. Remove from heat, stir in cranberries and season to taste with salt and pepper.

Step 5

Once squash is done, all it to cool for 5 minutes. Use spoon to scoop out flesh. Leave about 3/4" border around sides and bottom. Save squash for another use or freeze.

Step 6

Spoon the sausage mix into squash generously. Once filled, place the baking sheet under the broiler and broil until top of stuffing and squash are golden brown. 2-4 minutes or so. Garnish with fresh herbs and enjoy!