BAKED STUFFED WINTER SQUASH
Winter squash (acorn, kabocha, butternut) is baked, scooped out, and mixed with other ingredients, then stuffed back into the rind and baked. This dish has it all -- veggies, meat, and a natural sweetness and creamy consistency without any added sugar. I use pork sausage but you can substitute something lower in fat.
Provided by AJNYC
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash halves cut side down in baking pans. Fill pans with about 1/2 inch water. Bake squash 40 minutes in the preheated oven, or until tender.
- While squash bakes, heat the oil in a skillet over medium heat. Place onions and celery in the skillet, and cook until tender. Stir in the sausage and thyme. Cook and stir until evenly brown.
- Remove squash from the oven, and carefully scrape the pulp from the rinds. Set rinds aside. Place the pulp in a bowl, and mash with a potato masher. Mix in the cooked sausage mixture, egg, bread crumbs, raisins, and pecans. Scoop into the reserved rinds. Set stuffed squash in the baking dishes.
- Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until heated through.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 49.1 g, Cholesterol 60.8 mg, Fat 25.3 g, Fiber 6.2 g, Protein 15.8 g, SaturatedFat 6.3 g, Sodium 723 mg, Sugar 16 g
APPLE SAUSAGE STUFFED BUTTERNUT SQUASH
Apple sausage stuffed butternut squash is filled with flavorful fall ingredients. It's the perfect seasonal meal that's hearty, healthy and more delicious than you can imagine.
Provided by Lisa Bryan
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
- Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
- Scoop the seeds out of the butternut squash with a spoon.
- Lightly oil the butternut squash and season with salt and pepper.
- Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.
- While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it's just browned.
- Add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted.
- Add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
- Turn off the heat and stir in the cranberries and pecans.
- When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy!) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
- Fill the butternut squash with the apple sausage filling.
- Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately.
Nutrition Facts : Calories 930.54 kcal, Carbohydrate 97.95 g, Protein 29.58 g, Fat 53.48 g, SaturatedFat 14.76 g, Cholesterol 86.19 mg, Sodium 1037.65 mg, Fiber 19.48 g, Sugar 35.26 g, ServingSize 1 serving
SAUSAGE AND APPLE STUFFED BUTTERNUT SQUASH
Sausage and Apple Stuffed Butternut Squash has all the taste of fall in one easy dish! Healthy, delicious, and full of nutrients.
Provided by Amy Rains
Categories Main Course
Number Of Ingredients 10
Steps:
- Preheat the oven to 375. Line a baking sheet with parchment paper. Prepare the butternut squash by cutting in half (vertically), then scoop out the seeds. Bruch some oil on the squash and sprinkle with sea salt. Place flesh side down on the parchment paper. Transfer to the oven and bake for 35-40 minutes, or until the outside is for tender. Remove from oven. Set the oven temperature to broil.
- While squash is baking, make the filling. Heat a large skillet to medium high heat. Once hot, add in 1 tbsp of oil. Cook the sausage until no longer pink (about 5-7 minutes), remove the sausage to the side. Reserve 1 tbsp of the grease and keep the skillet hot.
- Now toss in the onion and cook for 2-3 minutes. Then add in apples, mushrooms, and celery. Continue to cook until veggies are softened, another 5-7 minutes. Now stir in dried cranberries, fresh sage, and the sausage. Remove from heat.
- Scoop out some of the butternut squash to create more of a divet to add in the filling, but ensure you leave around 1 inch along the sides to keep the squash stable. You can save the extra squash pieces and serve with the dinner, or use for something else. Evenly distribute the filling among the squash.
- Transfer the squash back to the oven once the broiler is ready. Broil until nice and toasty 4-5 minutes. Remove and serve hot with additional sage and salt and pepper to taste!
Nutrition Facts : Calories 449 kcal, Carbohydrate 50 g, Protein 16 g, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 54 mg, Sodium 510 mg, Fiber 8 g, Sugar 21 g, UnsaturatedFat 14 g, ServingSize 1 serving
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
ONE PAN ROASTED SQUASH, APPLE, AND SAUSAGE DINNER
Fall means busier schedules, so this one pan roasted squash, apple and sausage dinner is a perfect fast family-friendly weeknight meal!
Provided by Katie Webster
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425ºF. Shake vinegar, maple syrup and mustard in a small jar.
- Meanwhile, toss squash, oil, smoked paprika, salt, nutmeg and pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
- Transfer squash to the oven and roast 10 minutes. Add apples, sausage and kale and toss to coat. Return to the oven and roast, stirring once or twice until the apples are softened and the squash is tender, about 18 to 22 minutes longer. Remove from the oven.
- Drizzle the vinegar mixture over the roasted mixture and toss to coat. Serve immediately.
Nutrition Facts : ServingSize 2 1/4 cups, Calories 365 calories, Sugar 15 g, Sodium 905 mg, Fat 13 g, SaturatedFat 3 g, Carbohydrate 22 g, Fiber 3 g, Protein 13 g
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
APPLE AND SAUSAGE STUFFED BUTTERNUT SQUASH
I discovered a recipe in Joy of Cooking and tweaked it a bit. I'm not sure it's worth the trouble of stuffing the squash. Personally, I'd just peel and dice the squash while it's raw, then roast the squash while sauteeing the rest of the filling, then toss the whole mess in a baking dish and be done with it. But, if you're into fancy presentation, go for it. :) No matter what, it tastes great, and it's nutritious.
Provided by kitchengrrl
Categories Savory Pies
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice open the squash, seed, then rub flesh with olive oil. Cover and bake at 375* for 30-40 min until tender. Remove and set aside until cool enough to handle. Don't turn off the oven.
- Meanwhile, dice the apple into ½ cubes and set aside in a bowl. Stir in juice of ½ lemon to prevent browning. Dice onion into ½ in pieces and add to the apple.
- Heat a skillet over medium heat, then crumble in the sausage. Saute until no longer pink, and some spots are crisping up. Without draining off the fat, add in the apple and onion mixture. Season with salt, pepper, sage and red pepper flakes. Cook stirring for several minutes until crisp tender. Remove from heat and return sausage mixture to bowl.
- Remove squash in big chunks, leaving ½ of flesh in shell. Stir squash, 2 T butter and honey into sausage mixture, then pile mixture back into squash halves. Dot squash with remaining T butter, then return to oven. Bake uncovered until piping hot and crisp on top, about 20-25 minutes.
ROASTED BUTTERNUT SQUASH AND APPLES
Roasted Butternut Squash and Apples is made with your favorite fall ingredients then roasted in the oven
Provided by Anne
Time 45m
Number Of Ingredients 6
Steps:
- Place a rack in the center of the oven and pre-heat it to 400 degrees f.
- Line a baking sheet with parchment paper.
- Cut up the squash and apples into 1 inch sized chunks and place them into a mixing bowl.
- Add the cinnamon, syrup and oil - mix everything together.
- Spread the mixture onto the parchment-lined baking sheet and place in the oven and roast for 20 minutes.
- Remove the pan from the oven, add the chopped sage and toss everything together.
- Place the pan back into the oven and roast for 10 minutes longer, until the squash and apples are tender.
Nutrition Facts : Calories 91 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
APPLE, BUTTERNUT AND SAUSAGE DRESSING
I'd heard about using squash in dressing, so I combined four things I love into one dish: apples, butternut squash, bacon and maple sausage! Now, it's one of the most requested dishes during the holidays. -Brenda Crouch, Ansley, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 2 pans (10 servings each).
Number Of Ingredients 24
Steps:
- Preheat oven to 425°. Place squash and apples on a rimmed baking sheet. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, about 25 minutes. Reduce oven setting to 375°., Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add sausage, celery, onions and carrots to pan; cook over medium-high heat until sausage is no longer pink and vegetables are tender, 10-12 minutes, breaking up sausage into crumbles; drain., Transfer to a large bowl. Add 5 cups stuffing cubes, crackers, evaporated milk, soup, eggs, rice, sour cream, seasonings and reserved squash mixture and bacon; toss. Transfer to 2 greased 13x9-in. baking dishes. Lightly crush remaining 1 cup stuffing cubes. Sprinkle over tops; dot with butter. , Bake, covered, for 30 minutes. Uncover and bake until bubbly and lightly browned, 15-20 minutes longer.
Nutrition Facts : Calories 401 calories, Fat 26g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 793mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.
SAUSAGE STUFFED ACORN SQUASH
This cozy, hearty Sausage Stuffed Acorn Squash with apples, mushrooms, and herbs is a fantastic blend of sweet and savory flavors. Easy and ultra delicious!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h10m
Number Of Ingredients 15
Steps:
- Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef's knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.
- While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.
- Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.
- When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.
- Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 421 kcal, Carbohydrate 40 g, Protein 26 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 71 mg, Fiber 6 g, Sugar 11 g
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
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4.6/5 (112)Category Appetizer, Dinner, Side DishCuisine Paleo, Whole30Calories 385 per serving
- Cut open each butternut squash lengthwise so you have 4 long halves. Scoop out the seeds and strings, then drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened. Pressing the top of the squash will give you a sense of how soft it is without having to remove it from the oven.
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- Add in the kale, apples, and pecans and cook, stirring to combine flavors, for another minute or two until just softened. Remove from heat, stir in the cranberries, and season the mixture to taste with sea salt and black pepper.
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