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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 Fruits

  • 2 med/large butternut squash
  • 1 medium onion (diced)
  • 1 medium apple (chopped (honeycrisp or pink lady))
  • 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)
  • 1 lb Bulk Italian sausage
  • 3 Tbsp avocado oil (or olive oil, divided)
  • Sea salt and black pepper to taste

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, then stir in herbs. Mix in kale, apples, and pecans, cook briefly, then add cranberries and season to taste.
  • Cool roasted squash slightly, scoop out flesh leaving a 3/4" border. Fill with sausage mixture, then broil until golden, about 2-4 minutes. Garnish with herbs and serve.

Notes

Ensure to leave a border when scooping out the squash to prevent tearing.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: butternut squash, paleo, Sausage