Ingredients
- 1 large butternut squash
- 1/2 pound sausage (I used 2 large sausages, one sweet Italian and one spicy chorizo)
- 1 tablespoon of cooking oil
- 3/4 cup onion, chopped
- 1 garlic clove, minced
- 1/2 an apple, cut into small cubes
- 1 cup spinach, chopped
- 1 celery stalk, chopped into small pieces
- 1/2 cup walnut pieces
- 1/2 cup grated parmesan cheese (the real thing is best – parmigiano reggiano)
- 1/4 cup dried cranberries
- 1 tsp sea salt
- 1/2 tsp thyme
- 1/2 tsp rosemary
- 1/2 tsp paprika
- 1/2 teaspoon black pepper
Directions
- Preheat the oven to 425°F
- Prepare a baking sheet with parchment paper
- Cut your butternut squash length wise and season with salt, pepper and a little bit of olive oil
- Bake the squash in the oven for about 40-50 minutes (depending on the size of your squash) or until your fork goes through the back of the squash easily with a soft texture
- In the meantime, add your 1 tablespoon of olive oil to a saucepan over medium heat. Once the oil starts to simmer add in your sausage, chopped onions, and spices (sea salt, thyme, rosemary, paprika, black pepper)
- Once meat is almost cooked add in your garlic, chopped apple, spinach, celery, and walnuts. Cook until the celery and apple have softened a little bit, about 3-5 minutes.
- Remove the saucepan from the heat and fold in the freshly grated parmesan cheese and cranberries. Set aside.
- Remove the squash from the oven and let sit for at least 5 minutes.
- Scoop out the centre of each half of the squash, leaving about 3/4 of an inch border.
- Fill the squash with the sausage mixture and place in the oven under broil for 5 minutes.
- Remove the squash from the oven and top with fresh parsley, cranberries and more spices.