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Sausage and Apple Stuffed Honeynut Squash

A Delicious Sausage and Apple Stuffed Honeynut Squash

Enjoy a hearty and flavorful fall dish with Sausage and Apple Stuffed Honeynut Squash. Sweet squash pairs perfectly with savory sausage, crisp apples, and aromatic spices.

Ingredients

Scale
  • 2 honeynut squash, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1/2 pound Italian sausage, removed from casing
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 apple, peeled, cored, and diced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 tablespoons maple syrup (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Brush the cut sides of the honeynut squash with olive oil and season with salt and pepper. Place cut-side up on the prepared baking sheet.
  3. Bake for 30-40 minutes, or until the squash is tender when pierced with a fork.
  4. While the squash is baking, prepare the filling. Heat the remaining olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
  6. Stir in the apple, dried cranberries, pecans/walnuts, cinnamon, and nutmeg. Cook for another 5 minutes, or until the apple is slightly softened. Season with salt and pepper to taste.
  7. Once the squash is done baking, spoon the sausage and apple mixture into the cavities of the squash halves.
  8. If desired, drizzle each squash half with maple syrup.
  9. Return the stuffed squash to the oven and bake for another 5-10 minutes, or until heated through.
  10. Serve immediately.

Notes

Garnish with fresh parsley or a sprinkle of parmesan cheese for added flavor. For a vegetarian option, substitute the sausage with cooked quinoa or lentils.