Ingredientes para Baked Butternut Squash Stuffed With Apples And Sausage
- 1 large butternut squash (about 2 1/2 pounds)
- Vegetable Oil
- 1 pound bulk pork sausage
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons butter, melted, plus extra for dotting
- 1/2 cup chopped pecans
- 1/4 cup packed brown sugar, plus extra for sprinkling
- 1 teaspoon dried sage
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1 1/2 teaspoons olive oil, plus more for brushing
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Butternut Squash Stuffed With Apples And Sausage? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Baked Butternut Squash Stuffed With Apples And Sausage
- Preheat oven to 375°F (190°C).
- Lightly oil a large baking dish.
- Cut the butternut squash in half lengthwise and scoop out the seeds.
- Arrange squash halves, cut-side up, in the prepared baking dish.
- Brush the squash lightly with olive oil and cover the baking dish with foil.
- Bake until the squash is almost tender, about 30-40 minutes.
- Leave the oven on.
- Meanwhile, crumble 1 pound of sausage into a large skillet and cook over medium heat until no longer pink, about 8-10 minutes. Drain off any excess grease.
- Add 2 medium apples, peeled, cored, and diced, to the skillet.
- Cook, stirring occasionally, until the apples are crisp-tender, about 5-7 minutes.
- Remove from heat and let cool slightly.
- Scoop out the cooked squash flesh, leaving about 3/8 inch thick shells.
- Lightly mix the cooked squash pulp into the sausage and apple mixture, breaking up the squash as little as possible.
- In a separate bowl, combine 2 tablespoons of melted butter, 1/4 cup packed brown sugar, 1/2 cup chopped pecans, 1 teaspoon dried sage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir this mixture into the sausage and squash mixture.
- Pile the stuffing generously into the squash shells.
- Dot the top of each stuffed squash half with small pieces of butter and sprinkle with a little extra brown sugar.
- Bake uncovered until the stuffing is piping hot, the squash is tender, and the topping is nicely browned and crusty, about 20-25 minutes.
- Let cool for several minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
86g
Fat
48g
Carbs
15g
