Stuffed Butternut Squash

Recipes

Oct 2

Written By Hofstede's Marketing

Serves: 8 as a side Prep time: 30 mins, Cook time: 1 hr Total Time: 1hr 30 mins

Ingredients

1 medium butternut sqash

1 tsp olive oil

salt + pepper

1/2 c fresh cranberries

2 tbsp sugar

1 tbsp butter, melted

1/2 pound ground pork sausage

1/2 onion, chopped

8 petite mushrooms, quartered

1 tsp crushed garlic (1-2 cloves)

1-2 tbsp fresh sage, minced

salt + pepper to taste

1/2 granny smith apple

2 c kale, chopped

Directions

Preheat oven to 425 F. Cut off ends of squash, and slice in half lengthwise. Scoop out the seeds. Drizzle olive oil over surface and sprinkle with salt and pepper. Face the two halves up on a baking sheet and place in oven for 40-50 minutes, until you can poke a fork through the flesh of the squash.

In a small bowl, mix the cranberries, sugar, and melted butter. Place on baking sheet beside squash and roast for 20 minutes. You can also use dried cranberries and skip this step. Depends on your preference!

Over medium high heat, brown the pork in a frying pan with the onion. Once cooked, add the mushrooms, sage, and apples. Cook 3-5 minutes. Add garlic and cook 30 seconds. Remove from heat and stir in the kale, cranberries, salt and pepper.

Once squash is fully cooked, remove from oven. Lower temperature to 375. Scoop out all the flesh until just a 1/2 inch is left around the outside. Add this squash to the pork mixture. Stir around. Spoon this filling into the hollowed out squash. Bake at 375 for 10-15 minutes.

Serve while still hot!