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Try this easy apple sausage stuffed butternut squash recipe as a test for your Thanksgiving spread
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1. 21/2 pound butternut squash 2. 1 tablespoon avocado oil or olive oil 3. Salt and pepper to taste 4. 1/2 pound Italian sausage 5 . 1/2 onion diced 6. 3 garlic cloves minced 7. 2 cups (lightly packed) baby spinach 8. 1 apple diced 9. tablespoon fresh sage finely chopped 10. 1/2 tablespoon fresh rosemary finely chopped 11. 1/3 cup dried cranberries unsweetened 12. 1/4 cup pecans chopped
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1.Preheat your oven to 400 degrees. 2.Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
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3.Scoop the seeds out of the butternut squash with 1.Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes. 4. While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it's just browned.a spoon. 2 Lightly oil the butternut squash and season with salt and pepper.
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5.Add the onions, garlic and baby spinach to the pan and stir for 2 to 3 minutes, or until the spinach is wilted. 6. Add the apple, sage and rosemary and cook for another 2 to 3 minutes, or until the apple has softened slightly.
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7.Turn off the heat and stir in the cranberries and pecans. 8. When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
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