WHOLE30 SAUSAGE APPLE STUFFED BUTTERNUT SQUASH
(WHOLE30, GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO)
Squash is one of my favorite foods since it’s easy to make, extremely versatile, and always delicious! My heart definitely belongs to spaghetti squash but butternut squash comes in a close second. This butternut squash is stuffed with a sweet sausage and apple stuffing. The fall harvest flavors really shine, which makes this one of my favorite cooler weather dinners.
HOW TO ROAST BUTTERNUT SQUASH
First, carefully slice butternut squash lengthwise. Using a spoon, scoop out seeds. Discard seeds. Then, coat the insides of the squash with cooking fat (coconut oil or olive oil work well). Place face down on a parchment lined baking sheet. Bake at 400 degrees Fahrenheit for about 40 minutes. Cooking time is dictated by the size of the squash. Squash is done cooking when the insides are fork tender. Carefully remove from oven and using a spoon, scoop out some of the insides, creating a cavity for the stuffing. Then, stuff with desired stuffing!
HOW TO MAKE SAUSAGE APPLE STUFFING
The stuffing is remarkably easy but incredibly flavorful. First, add sausage and chopped bacon to a skillet over medium heat. Cook until sausage is brown and crumbly and bacon is crispy. Remove from a plate and discard all but 2 tablespoons of the bacon fat in pan. Add in chopped apples and diced onions over medium heat. Cook for about 10 minutes or until apples and onions are soft. Return sausage and bacon to the pan. Then, add in chopped spinach. Cook for 2 minutes and then remove from heat. Stuff butternut squash with stuffing.
This stuffed butternut squash is a little savory and a little sweet. It has the quintessential fall flavors. It’s comfort food at its best! Don’t be intimidated by butternut squash – it’s easy to make and has the best flavor after it’s roasted!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Lunch, Dinner
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Cut butternut squash in half lengthwise and scoop out seeds. Brush insides with melted coconut oil and bake face down for about 40 minutes.
Meanwhile, add ground sausage and chopped bacon to a skillet over medium heat. Cook until bacon is crispy and sausage is brown and crumbly. Remove bacon and sausage from skillet and set aside. Drain all but 2 tablespoons of the cooking grease.
Add diced apple and chopped onion to the skillet over low medium heat. Cook for 10 minutes, until apples and onions are soft.
Add sausage and bacon back to the pan. Add chopped spinach and cook for 2 minutes, until slightly wilted.
When butternut squash is done, carefully remove from oven. Using a spoon, scoop out some of the flesh. Leave about 1 inch of flesh around the edges of the squash, creating a well for the stuffing.
Lastly, stuff with sausage mixture and serve!