Description
A flavorful and hearty dish featuring roasted delicata squash halves filled with a savory mixture of Italian sausage, apple, cranberries, pecans, and spinach, topped with melted cheese.
Ingredients
- 2 medium delicata squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound hot or sweet Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 apple, cored and diced
- ½ cup dried cranberries
- ½ cup chopped pecans
- 1 teaspoon dried sage
- 4 cups fresh spinach
- 1 cup cooked quinoa or rice
- ½ cup shredded Gruyère or Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the delicata squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 20-25 minutes, until tender.
- While the squash roasts, prepare the stuffing. In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until browned.
- Add the onion and cook until softened.
- Stir in the garlic, apple, cranberries, pecans, and sage, and cook for another 2-3 minutes.
- Add the spinach and cook until it wilts.
- Remove from heat and stir in the cooked quinoa and half of the cheese.
- Once the squash is tender, flip the halves over.
- Fill each squash half generously with the sausage stuffing.
- Top with the remaining cheese.
- Return the stuffed squash to the oven and bake for another 10-15 minutes, until the filling is heated through and the cheese is melted and bubbly.