Sausage and Apple Stuffed Honeynut Squash
This Sausage and Apple Stuffed Honeynut Squash is a comforting and flavorful fall dish. Sweet honeynut squash is filled with a savory sausage and apple mixture, creating a perfectly balanced meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 2 honeynut squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1/2 pound Italian sausage, removed from casing
- 1 onion, chopped
- 2 apples, peeled, cored, and diced
- 1/2 cup chicken broth
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the honeynut squash with olive oil and season with salt and pepper. Place cut-side up on a baking sheet and roast for 30-40 minutes, or until tender.
- While the squash is roasting, cook the sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Add the onion and apples to the skillet and cook until softened, about 5-7 minutes.
- Stir in the chicken broth, dried cranberries, pecans, and thyme. Bring to a simmer and cook for 5 minutes, or until the broth has reduced slightly. Season with salt and pepper to taste.
- Once the squash is tender, remove it from the oven and spoon the sausage and apple mixture into the cavities.
- Return the stuffed squash to the oven and bake for an additional 10 minutes, or until heated through.
- Serve warm.
Notes
Serve with a dollop of plain Greek yogurt or a sprinkle of parmesan cheese for added flavor.