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ground beef stuffed butternut squash.

Stuffed Butternut Squash

Julia | The Yummy Bowl
Stuffed Butternut Squash with a flavorful medley of sausage, vegetables, fruit, spices, and protein presents a hearty and wholesome option.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 499 kcal

INGREDIENTS
  

  • 1 large butternut squash
  • 1 tablespoon olive oil
  • 1 celery stick sliced
  • 1 yellow onion small and diced
  • 1 garlic clove minced
  • 1 pound sausage or lean ground beef
  • 2 small green apples or 1 large one, peeled and diced
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 tablespoon raisins
  • 1 tablespoon Worcestershire sauce

INSTRUCTIONS
 

  • Preheat the oven to 400°F and position a rack in the middle. Prepare the squash by cutting it in half lengthwise from stem to bottom and scooping out the seeds and pulp from the cavity.
  • Place the squash halves cut side down on a baking sheet and roast for 40 to 45 minutes until the cut edge caramelizes and the flesh is fork-tender. Note: Cooking time may vary depending on the squash's weight and oven differences.
  • While the squash roasts, prepare the ground beef filling. Heat olive oil in a skillet over medium heat, then add diced yellow onion and sliced celery. Season with salt and cook for 5-7 minutes until onion turns golden. Add minced garlic and cook until fragrant.
  • Add sausage and cook until completely browned.
  • Incorporate diced apple and cook for 5 minutes until softened and liquid reduces.
  • Add raisins, brown sugar, ground cinnamon, and Worcestershire sauce. Mix well and turn off the heat.
  • Once the squash is done, scoop out some flesh to create space for the filling and mix it with the ground beef mixture. To check if the squash is cooked, insert a fork or knife into the flesh; if it goes in easily, it's done. Stuff the roasted squash halves with the sausage filling.
  • If needed, heat the stuffed squash in the oven for an extra 10 minutes before serving to ensure thorough heating.

NOTES

  • To Store. To store leftovers, use an airtight container and refrigerate for up to five days.
  • To Freeze. For freezing, stuffed butternut squash can be stored for 2 to 3 months for optimal quality. Thaw in the fridge overnight before reheating.
  • To Reheat, microwave or use an oven at 350°F for best results.
  • To Make Ahead. To prepare ahead, make the stuffing in advance and refrigerate. When ready to bake, stuff the squash and follow the recipe.

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NUTRITION

Calories: 499kcalCarbohydrates: 48gProtein: 22gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 81mgSodium: 728mgPotassium: 1210mgFiber: 7gSugar: 18gVitamin A: 19990IUVitamin C: 47mgCalcium: 136mgIron: 4mg
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