Description
This stuffed butternut squash recipe features tender roasted squash halves filled with a flavorful mixture of spicy breakfast sausage, sautéed vegetables, kale, brown rice, and melted gruyere cheese. Finished with a sprinkle of Parmesan and fresh parsley, it’s a hearty and comforting dish perfect for a nutritious weeknight dinner or a festive occasion.
Ingredients
Scale
Butternut Squash
- 2 medium butternut squash, halved and seeded
- 2 Tbsp. olive oil
- Kosher salt and black pepper, to taste
Filling
- 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
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper. Oil and season the squash halves generously with salt and pepper. Place them cut side-down on the prepared sheet pan and pierce the skin several times with a sharp knife. Roast for 40 to 45 minutes until tender.
- Cook Sausage and Vegetables: While the squash roasts, brown the spicy breakfast sausage in a large skillet over medium-high heat, crumbling it as it cooks for about 5 to 6 minutes. Remove the sausage to a bowl.
- Sauté Aromatics and Vegetables: In the same skillet, add garlic, diced red onion, chopped cremini mushrooms, and chopped fresh sage. Cook, stirring frequently, until the mushrooms have released their moisture and the onions are softened, about 5 to 6 minutes.
- Add Kale and Rice: Stir in the chiffonade kale and microwaveable brown rice. Season with salt and pepper. Heat through thoroughly while stirring. Combine this vegetable mixture with the cooked sausage in the bowl.
- Incorporate Cheese and Herbs: Add the grated gruyere cheese and 2 tablespoons of the chopped parsley to the filling mixture. Stir well to combine all ingredients evenly.
- Prepare Squash for Filling: Remove the roasted squash from the oven. Using a spoon, scrape some flesh from the neck portion of each squash half, creating a small trench. Add the scraped flesh to the seeded cavity so the filling bed is even.
- Fill and Bake: Divide the sausage and vegetable filling evenly among the squash halves, filling both the seed wells and neck trenches. Return the stuffed squash to the oven and bake for an additional 10 to 12 minutes, until the cheese is melted and the filling is hot throughout.
- Serve: Remove the stuffed butternut squash from the oven and top with freshly grated Parmesan cheese and the remaining chopped parsley. Serve hot.
Notes
- Using microwaveable brown rice speeds up preparation, but you can substitute cooked brown rice if preferred.
- The spicy breakfast sausage can be adjusted to a milder sausage for less heat.
- For a vegetarian version, omit sausage and increase mushrooms and kale.
- Make sure to pierce the squash skin to prevent bursting while roasting.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 480
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg