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Sausage-Stuffed Roasted Butternut Squash

A hearty & colorful dish that highlights the bounty of the season!


Sausage-Stuffed Roasted Butternut Squash

Roasted Butternut Squash

  • 2 butternut squash medium or large

  • 2 tablespoons olive oil

  • ¼ teaspoon salt or more

  • black pepper freshly ground

Sausage Filling

  • 1 tablespoon olive oil

  • 1 onion small, diced

  • 1 lb Highland Farm Zesty Venison Italian Sausage, crumbled *Many of our sausages would work well in this recipe - choose your favorite!

  • 4 cloves garlic minced

  • 1 tablespoon Italian seasoning

  • 4 oz spinach fresh

  • 4 oz of crumbled feta 

  • ½ cup dried cranberries

  • ½ cup pecans chopped

Roasting the Squash:

  • Preheat oven to 400 F.

  • Prepare the butternut squash. Slice each one in half lengthwise.  Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.

  • Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of the butternut squash halves with olive oil and rub the oil into the squash. Season generously with salt and pepper.

  • Turn the squash halves over, and place it cut sides down on a baking sheet.  

  • Roast in the preheated oven at 400 F for 30 or 40 minutes.

Making the Filling:

  • Make the sausage filling while the squash is being roasted in the oven.

  • In a large skillet, heat olive oil, add diced onion, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.

  • Add crumbled venison sausage, minced garlic, and Italian seasoning and cook for about 5 minutes or more on medium heat until the sausage is completely cooked through.

  • Add fresh spinach and cook for another 5 minutes on medium heat until the spinach wilts.

  • Add dried cranberries and chopped pecans and mix everything.

  • Season with salt and pepper. 

Assembling the Meal:

  • Remove the roasted squash from the oven and turn the cooked squash halves cut sides up.

  • Let it cool slightly. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides. 

  • Reheat the sausage mixture in the same skillet in which you made it to warm it up. Stir in the crumbled feta.

  • Divide the sausage filling among the 4 halves and stuff the squash until the hole is filled and slightly mounded up.

  • Top with freshly ground black pepper and fresh thyme.

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