Sausage Stuffed Butternut Squash with Spinach
Sausage stuffed butternut squash with spinach and Parmesan cheese is a warm, hearty, cozy dinner for a chilly evening. Just a few basic ingredients needed, but you’ll get big flavor with this dish.
Yield: 3 -4 servings
Ingredients
- 1 medium butternut squash
- 1 lb. turkey sausage (hot or mild), casings removed
- 1 (5 oz.) bag baby spinach
- 1 teaspoon extra-virgin olive oil
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 425.
- Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Bake on a foil-lined baking sheet at 425 for 40-50 minutes, until tender.
- Meanwhile, heat a large skillet over medium heat. Add the turkey sausage and cook, breaking it up with a spatula as it cooks, until it is cooked through and crumbled.
- Add the spinach to the pan and stir until wilted and mixed in with the sausage, about 2-3 minutes. Set aside.
- Once the butternut squash is cooked, let cool for a few minutes and then scoop out the inside section of the butternut squash flesh, leaving a ½-inch border all the way around. Reserve extra squash for another recipe (see notes).
- Drizzle the squash with a teaspoon of olive oil and sprinkle with a little salt and pepper.
- Fill each squash half with the sausage and spinach mixture. Top with the Parmesan cheese.
- Return to the oven and continue to cook at 425 for another 10 minutes, until everything is warmed through and the cheese is melted.
- Serve hot and enjoy!
Notes
Sausage: Turkey sausage is my go-to. I love the hot one for the extra bit of spice, but a mild turkey sausage is fine, too. You could also use pork sausage.
Spinach: I prefer to use spinach because it wilts quickly, but you could use kale or Swiss chard for a heartier green if you prefer.
Squash: We’re using a butternut squash in this recipe, but you could certainly try it with acorn squash, spaghetti squash or another favorite fall or winter squash.
Parmesan cheese: This adds a savory, cheesy bite on top, but you can skip it if you need this to be dairy-free. Or you could use another cheese, like an Italian blend shredded cheese.
Servings: You can super stuff your squash and get all of the sausage and spinach mixture into two halves and serve 3-4 people that way. Or you can divide the sausage and spinach mixture up into the halves of 2 whole squash and everyone can have their own half. Choose whatever works best for your group.
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 7g | Protein: 31g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1061mg | Fiber: 2g | Sugar: 1g
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