This Italian Sausage Stuffed Butternut Squash recipe is the ultimate comfort food and it’s a complete meal with lots of veggies and protein. It’s also low-carb, gluten-free and paleo-friendly!
I have to confess that these two days without Pierre’s help were tough, but I believe I managed well, especially because Thomas is such an easygoing baby. I could cook, work a bit on my blog and take care of him (play, give food, bath, put to bed), but it isn’t easy and you have to be very organize and determinate to do all this. Ah…. And I can’t forget to say that you need a very good night sleep 😉 Just another thing you need in order to have a very productive day is to have a great meal that fills you with good nutrients and energy.
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For the Butternut Squash
- Preheat oven to 400F.
- Cut in half the squash lengthwise and remove seeds with a spoon.
- Season the cut sides with olive oil, salt and pepper.
- Place the halved squash on a baking sheet. Bake for 40-45 mins or until is tender.
- While butternut squash is in the oven, make the filling by adding olive oil in a skillet over medium high heat.
- Add the onions, garlic, bell pepper and saute for 3-5 mins.
- Add the sausage and break it up with a wooden spoon. Cook until it's just browned. Season with salt and pepper.
- Add kale to the pan and stir for 2-3 minutes, or until the kale is wilted. Then, add the apple and sage. Cook for another 2-3 minutes, or until the apple has softened slightly. Remove from the heat and stir in the cranberries and walnuts.
- Divide the stuffing sausage mixture between the baked squash halves, and top with the cheese.
- When the butternut squash halves are baked, remove from the oven. Remove some of the flesh with a fork, but leave some to eat with the filling. You just want to make room for the filling. Season with chopped sage if you prefer, before serving. Enjoy!
- If you have trouble cutting your butternut squash in half, you can microwave it for a couple of minutes so it softens enough to cut.
- Feel free to swap the yellow bell pepper for any coloured bell pepper. Green is the least sweet and read is the sweetest.
- If you prefer different ground meat, such as chicken or beef, feel free to use it in place of the ground sausage.
- To store: Store leftover stuffed butternut squash in an airtight container in the fridge. You can also tightly wrap it up if you do not have a large enough container.
- To reheat: Reheat the acorn squash in the microwave or oven.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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