Butternut Squash Filled with Sausage, Apple, and Kale
Serves 4
Adapted from Paleo Running Momma
2 medium-large butternut squash
3 tablespoons olive oil, divided
Salt and black pepper, to taste
500 grams (1 pound) sausage (Italian, chorizo, or bratwursts all work well), with the casing removed
1 medium onion, diced
3-4 cloves garlic, minced
1 tablespoon fresh sage, minced (substitute 1 teaspoon dried sage)
1 tablespoon fresh rosemary leaves, minced (substitute 1 teaspoon dried rosemary)
1 tablespoon fresh thyme leaves, minced (substitute 1 teaspoon dried thyme)
3 cups kale, thick stem removed and coarsely chopped
1 medium apple, halved, cored, and diced
1 cup pecans, chopped
1½ cups cooked rice
½ cup dried cranberries
Preheat your oven to 425° F (218° C) and line a large baking sheet with aluminum foil.
Cut each butternut squash lengthwise so you have 4 long halves. To help cut all the way through, I first cut off the stem before halving.
Scoop out the seeds and strings, and discard. Drizzle about ½ tablespoon of olive oil onto each squash half, rubbing it all over the squash, before sprinkling generously with salt and pepper.
Place each squash half face down on the baking sheet and roast for about 40-50 minutes, until softened.
A tip for testing doneness is to gently press on the squash with the underside of a spoon.
The bulbous end of the squash will be softest since the core is hallow, so test the thinner end.
You should be able to slightly press into the thinner end of the squash without applying too much pressure on the spoon.
Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of olive oil. Crumble the sausage into the skillet, breaking it into bite-sized pieces as it cooks, until it is about ¾ of the way done.
Add the onions and garlic and cook, stirring, for 2-3 minutes until soft and fragrant. Add in the herbs and continue to cook for another minute.
Tip in the kale, apples, and pecans and cook, stirring to allow the kale to soften and the flavors to combine, for 1-2 minutes until just softened.
Start by adding 1 cup of rice and mix until it is well combined in the sausage mixture. You want a good ratio between rice and other ingredients and avoid it from being rice-heavy. Depending on the ratio and your preference, you can add more rice to the mixture.
Remove from heat, stir in the cranberries, and season the mixture to taste with salt and black pepper.
Once the squash is done, allow it to cool for about 5 minutes. Use a spoon to carefully scoop out the flesh, leaving about ¾-inch border around the sides and bottom.
You can save the squash for another use, such as pureeing it.
Generously spoon the sausage mixture into the squash, lightly pressing the mixture into the squash as you go along in order to use all of it up.
Once filled, place the baking sheet under the broiler and broil until the top of the stuffing and squash are golden brown, 3-5 minutes.
Enjoy!