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Description
A delightful and savory dish featuring sweet honeynut squash stuffed with a flavorful mixture of Italian sausage, apples, cranberries, and pecans, drizzled with maple syrup.
Ingredients
- 2 honeynut squash, halved lengthwise and seeds removed
- 1 tablespoon olive oil, plus more for brushing
- 1/2 pound ground Italian sausage
- 1/2 small yellow onion, finely chopped
- 1 apple, cored and finely chopped
- 1 clove garlic, minced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1 tablespoon chopped fresh sage
- Salt and freshly ground black pepper to taste
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the honeynut squash with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 20-25 minutes, or until tender.
- While the squash is roasting, prepare the filling.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the ground sausage and cook until browned, breaking it up with a spoon.
- Add the chopped onion and apple to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Remove from heat and stir in the dried cranberries, chopped pecans, and fresh sage.
- Season the filling with salt and pepper to taste.
- Once the squash is tender, remove it from the oven and carefully flip the halves over.
- Fill the cavity of each squash half with the sausage mixture, mounding it slightly.
- Drizzle the maple syrup evenly over the stuffed squash halves.
- Return the squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the tops are slightly caramelized.
- Serve immediately.
Notes
- Ensure the honeynut squash is tender before stuffing.
- Adjust seasonings to your preference.
- If you don’t have honeynut squash, butternut squash can be substituted.