SAUSAGE-STUFFED BUTTERNUT SQUASH
Load butternut squash shells with an Italian turkey sausage and squash mixture for a quick and easy meal. Even better, it's surprisingly low in calories. -Katia Slinger, Columbus, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. Cut squash lengthwise in half; discard seeds. Place squash in a large microwave-safe dish, cut side down; add 1/2 in. of water. Microwave, covered, on high until soft, 20-25 minutes. Cool slightly., Meanwhile, in a large nonstick skillet, cook and crumble sausage with onion over medium-high heat until no longer pink, 5-7 minutes. Add garlic; cook and stir 1 minute., Leaving 1/2-in.-thick shells, scoop flesh from squash and stir it into sausage mixture. Place squash shells on a baking sheet; fill with sausage mixture. Sprinkle with cheese., Broil 4-5 in. from heat until cheese is melted, 1-2 minutes. If desired, sprinkle with pepper flakes. To serve, cut each half into 2 portions.
Nutrition Facts : Calories 325 calories, Fat 10g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 587mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 12g fiber), Protein 19g protein. Diabetic Exchanges
BAKED BUTTERNUT SQUASH AND ITALIAN SAUSAGE STUFFING
I got this recipe from Marcy while at the Bargain Shop on Joint Base Elmemdorf/Ft Richardson, Alaska for stuffed butternut squash and combined it with a recipe from Pioneer Woman of how to roast Butternut Squash. In my version, the Butternut Squash is cubed, after peeling and baked in butter until soft, then the meat mixture is combined. This makes a wonderfully filling casserole. Note: In Marcy's original recipe the bowl of the squash, where the seeds were, is filled with the sausage mixture.
Provided by lesliecoy
Categories One Dish Meal
Time 1h10m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In casserole pan, melt the butter and add cubed butternut squash . You can salt and pepper at this point, if you want. Toss the squash to make sure well coated and place casserole in oven and roast until soft or well browned. Mine took about 30 minutes, checking after 15 minutes.
- In a skillet on top of the stove, brown the Italian Sausage and chopped onions and bell peppers. When onions are clear, add the garlic and olive oil, parsley, and sage. Mix well and cool slightly.
- Remove the Squash from the oven and combine Meat mixture with the squash. Let cool slightly, salt and pepper to taste and add the egg and the Mozzarella and Monterrey Jack Cheese.
- Mixing well and pat down into casserole pan.
- Place casserole pan back in oven and cook until browned on top and dressing is set. In my oven this took about 30 minutes, checking after 15 minutes.
Nutrition Facts : Calories 1494.2, Fat 72.7, SaturatedFat 30.2, Cholesterol 189, Sodium 2908.4, Carbohydrate 151.2, Fiber 11.3, Sugar 14.4, Protein 63.1
BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
- In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
- In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
- Serve the soup in bowls, garnished with the crispy sage leaves.
RISOTTO WITH BUTTERNUT SQUASH & SAUSAGE
This is a great dish for company. Can make the day before and reheat it in the microwave. You can cook the squash in the PC but I find it easier just to steam the squash in another pot until soft but not mushy then add it to the risotto at the end.
Provided by Miss Ellie 48
Categories Short Grain Rice
Time 21m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add 2 tablespoons of butter to the PC and melt over medium heat.
- Add the sausage and onion, stirring often and breaking up the suasage with a wooden spoon, until the sausage loses its raw look, about 6 minutes.
- Pour off all but 2 tablespoons of the fat.
- Add the rice and cook, stirring often, until well coated about 2 minutes.
- Add the wine and bring to a boil.
- Stir in the stock, salt & pepper.
- Lock the lid in place. Bring to high pressure.
- Cook for 6 minutes.
- Remove from heat and quick release the pressure.
- Rice should be tender, if not return to medium-low heat, adding more stock if needed until rice is tender and creamy.
- Stir in the butternut squash, Parmesan cheese and the remaining 2 tablespoons of butter.
- Season with nutmeg, add additional salt & pepper to your taste.
Nutrition Facts : Calories 913.7, Fat 30.7, SaturatedFat 15.4, Cholesterol 90.1, Sodium 1743.5, Carbohydrate 110.1, Fiber 5.5, Sugar 9, Protein 41.1
BAKED BUTTERNUT SQUASH STUFFED WITH APPLES AND SAUSAGE
This is the ultimate comfort food, as we turn the corner into fall and cooler weather. It's simple and fills the house with great smells and the tummy with a nourishing, delicious meal. Enjoy!
Provided by Jan Marie
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Lightly oil baking dish.
- Half squash lengthwise and remove seeds.
- Arrange squash cut side up on the baking dish.
- Brush lightly with oil and cover with foil.
- Bake until almost tender, 30-40 minutes.
- Keep the oven on.
- Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
- Add apple.
- Cook, stirring until crisp-tender.
- Let cool slightly.
- Scoop out the squash, leaving 3/8 inch thick shells.
- Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
- Mix the butter, brown sugar, pecans, sage, salt and pepper.
- Pile the stuffing into the squash halves.
- Dot with bits of butter and brown sugar.
- Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
- Let cool for several minutes before serving.
Nutrition Facts : Calories 507.6, Fat 32.8, SaturatedFat 9.7, Cholesterol 64.3, Sodium 375.5, Carbohydrate 47.9, Fiber 8.1, Sugar 21.7, Protein 12.3
SAUSAGE-STUFFED BUTTERNUT SQUASH
Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!
Provided by SPEARL20
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
- Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
- Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
- Bake in the preheated oven for 25 minutes.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g
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