Go Back
Print

Sausage Stuffed Butternut Squash {Paleo, Whole30}

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 450
A flavorful and hearty paleo and Whole30-friendly dish featuring roasted butternut squash filled with savory sausage, herbs, and seasonal produce.

Ingredients

Vegetables and Herbs

  • 2 med/large butternut squash
  • 3 Tbsp avocado oil ((or olive oil, divided))
  • Sea salt and black pepper to taste
  • 1 lb Bulk Italian sausage
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 Tbsp fresh sage leaves (minced)
  • 1 Tbsp fresh rosemary leaves (minced)
  • 1 Tbsp fresh thyme leaves (minced)
  • 3 cups kale (chopped)
  • 1 medium apple (chopped (honeycrisp or pink lady))
  • 1 cup pecans (chopped)
  • 1/2 cup dried cranberries (apple juice sweetened)

Instructions 

  • Preheat oven to 425°F (220°C). Cut butternut squash in half lengthwise, scoop out seeds, drizzle with 2 Tbsp oil, season with salt and pepper, and roast for 40 minutes.
  • Cook sausage in a skillet until 3/4 done. Add onions and garlic, cook 2 minutes. Mix in herbs, then add kale, apples, and pecans; cook 1-2 minutes. Stir in cranberries, season to taste.
  • Cool roasted squash slightly, scoop out flesh leaving a 3/4" border. Fill with sausage mixture. Broil until golden brown, 2-4 minutes. Serve garnished with herbs if desired.

Notes

Ensure not to overfill the squash to prevent spilling during broiling.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: butternut squash, paleo, Sausage