Sausage & Fennel Stuffed Butternut
Nutrition Facts
12 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
330 |
|
| % Daily Value* | ||
| Total Fat 15g | 19% | |
| Saturated Fat 4.5g | 22% | |
| Cholesterol 35mg | 12% | |
| Sodium 370mg | 16% | |
| Total Carbohydrate 39g | 14% | |
| Dietary Fiber 7g | 25% | |
| Sugars 14g | ||
| Includes Added Sugars 6g | 14% | |
| Protein 13g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 274mg | 20% | |
| Iron 3mg | 20% | |
| Potassium 1020mg | 20% | |
Ingredients
- 2 each Butternut Squash, Medium, Cut in half, seeds cleaned out
- 2 tbsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Olive Oil
- 1 each Onion, Diced
- 14 oz Sweet Italian Sausage, Casings removed, crumbled
- 1 each Fennel Bulb, Small, Thinly sliced
- 4 each Garlic Cloves, Minced
- 1 tbsp Italian Seasoning
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Ground Dried Sage
- 2 tbsp Maple Syrup
- 4 oz Spinach, Fresh
- 1/2 cup Cranberries, Dried
- 1/2 cup Pecans, Chopped
- 1 1/2 cups Gruyere Cheese, Shredded
Method of Preparation
Step 1
Preheat the oven to 400 degrees F.
Drizzle cut side of butternut squash with olive oil and season with salt and pepper.
Place cut side down on a lined baking sheet and roast for 30-40 minutes.
Step 2
In a saute pan, saute onion for 2 minutes.
Add in sausage, garlic, fennel and dried spices until the sausage is cooked through.
Step 3
Add maple syrup, spinach, cranberries, and pecans. Turn off heat and mix until the spinach has wilted.
Add 1/2 cup of gruyere cheese to mixture and stir to combine.
Step 4
Once you are done roasting the butternut squash, change the oven to broil.
Turn over roasted butternut squash and scoop out some of the flesh to leave a 1-inch border along the side.
Step 5
Fill each half equally with the sausage mixture.
Top each half equally with the remaining 1 cup of gruyere cheese.
Broil for a few minutes or until the cheese is melted and golden brown.
