Stuffed Butternut Squash
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This stuffed butternut squash, filled with savory sausage, mushrooms, kale, and melted gruyere, is a cozy and delicious dish perfect for any occasion.
Ingredients:
Image Credit: The Pioneer Woman
Ingredients:
- 2 Tbsp. olive oil
- 2 medium butternut squash, halved and seeded
- Kosher salt and black pepper
- 1 lb. spicy breakfast sausage
- 4 garlic cloves, minced
- 1 small red onion, diced fine
- 6 oz. cremini mushrooms, trimmed and chopped
- 2 Tbsp. chopped fresh sage
- 1 cup chiffonade kale (from 3 to 4 large leaves)
- 1 (8.5-oz.) bag microwaveable brown rice
- 1 cup grated gruyere (about 4 oz.)
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated parmesan cheese
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Drizzle the squash with oil and season with salt and pepper. Place the squash cut-side down on the prepared sheet pan and make several small cuts in the skin using a sharp paring knife. Roast for 40 to 45 minutes, or until the squash is tender.
- While the squash is roasting, brown the sausage in a large skillet over medium-high heat, breaking it apart as it cooks, for 5 to 6 minutes. Transfer it to a bowl. In the same skillet, add the garlic, onion, mushrooms, and sage, cooking and stirring for 5 to 6 minutes until the mushrooms release their moisture and the onions soften. Stir in the kale and brown rice, seasoning with salt and pepper, and cook until heated through. Transfer this mixture to the bowl with the sausage. Add the gruyere and 2 tablespoons of parsley, stirring to combine.
- Once the squash is done, remove it from the oven. Use a spoon to scrape out some of the flesh from the neck of the squash to create a small trench, and place the removed flesh into the well where the seeds were. Fill the squash with the prepared mixture, both in the seed well and the neck. Return the squash to the oven and bake for an additional 10 to 12 minutes, until the cheese is melted and the filling is hot.
- Serve the stuffed squash hot, topped with grated parmesan and the remaining parsley.
