Sausage-Stuffed Butternut Squash recipe
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Ingredients
- 1 (2 pound) butternut squash, halved and seeded 8 ounces bulk pork sausage ¼ cup chopped onion 2 cloves garlic, minced ⅓ cup grated Parmesan cheese ½ cup soft bread crumbs ½ teaspoon dried parsley ½ teaspoon dried oregano ¼ teaspoon cayenne pepper
Nutrition Info
- 295.4 caloriescarbohydrate: 31.7 gcholesterol: 37.8 mgfat: 14.4 gfiber: 5 gprotein: 13.1 gsaturatedFat: 5.4 gservingSize: -sodium: 648.5 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Sausage-Stuffed Butternut Squash
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes, do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
Bake in the preheated oven for 25 minutes.