Stuffed Butternut Squash

Ingredients

• 2 medium butternut squashes, halved and seeded

• 2 tbsp olive oil, divided

• Salt and pepper, to taste

• ½ lb Italian sausage (mild or spicy, depending on preference)

• 1 small onion, finely chopped

• 1 apple, diced (such as Honeycrisp or Gala)

• 1 celery stalk, chopped

• 2 cloves garlic, minced

• ½ cup cooked quinoa (or brown rice, depending on texture desired)

• ¼ cup grated Parmesan cheese

• ¼ tsp dried sage

• ¼ tsp thyme

• Optional: a handful of baby spinach or kale, roughly chopped

• Optional garnish: extra Parmesan or chopped parsley

Directions

1. Prepare the Squash:
   Preheat your oven to 400°F (200°C).
   Cut squashes in half lengthwise and scoop out seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper.
   Place cut-side down on a parchment-lined baking sheet and roast for 25–30 minutes, or until tender when pierced with a fork.

2. Make the Filling:
   While the squash roasts, heat the remaining olive oil in a skillet over medium heat.
   Add sausage and cook, breaking it up with a spoon, until browned and cooked through (about 5–7 minutes).
   Add onion, celery, garlic, and apple; cook until softened (about 4–5 minutes).
   Stir in cooked quinoa, herbs, Parmesan, and any optional greens. Cook for another 2 minutes until everything is well combined and heated through. Taste and season with salt and pepper as needed.

3. Stuff and Bake:
   Flip roasted squash halves over so the cut side is facing up. Spoon the sausage mixture evenly into each cavity, pressing lightly to pack the filling.
   Return to the oven and bake for 10–15 minutes, until the tops are golden and the filling is hot.

4. Serve:
   Sprinkle with a bit more Parmesan or chopped parsley before serving. Serve warm — it’s hearty enough for a main course or perfect as a fall side dish.