Stuffed Butternut Squash

Written By Brandi Sipinga

  • 2 medium butternut squash

  • olive oil

  • Sea salt and black pepper

  • 1 lb milk Italian sausage

  • 1 medium sweet onion diced

  • 4 cloves garlic minced

  • 1 tbsp minced fresh sage leaves

  • 1 tbsp minced fresh rosemary

  • 1 tbsp minced fresh thyme

  • 1 cup candied pecans chopped

  • 1/2 cup sweetened dried cranberries

  • 3 tbsp pure maple syrup

preheat oven to 425 degrees

line a baking sheet or large cast iron pan with parchment paper

cut open each butternut squash lengthwise and scoop out the seeds and strings, then drizzle with olive oil and season with salt and pepper generously

Face down on the baking sheet and bake for 40 minutes or till soft

In a separate large pan or cast iron, heat some olive oil. Then crumble and brown the Italian sausage. When it’s 3/4 cooked add the garlic and onions and cook through.

Once that is done add the rosemary, thyme, and sage and mix. Drizzle the maple syrup and mix thoroughly together, add the candied pecans and cranberries. Mix and turn the heat off

When your squash is done pull it from the oven and let cool for about 5 minutes before scooping out some of the flesh to make a boat, leaving about an inch of meat on all sides.

Set aside and you can enjoy that later.

Spoon in your stuffing mix into your squash and enjoy!

Brandi Sipinga