Sausage Stuffed Butternut Squash with Wild Rice Variations

With needing to be gluten-free in our household, we had to give up traditional bread stuffing. While gluten-free bread can be used to make stuffing, it just isn't very good. Nevermind how expensive it is, but the structure of the bread completely gives out with all the moisture, and quickly becomes grainy mush. We learned that what we really like about the stuffing we made was the sausage, onions and friends. We didn't need the bread at all. In place of the bread we use winter squash, a rice blend, or a mix of both. Give it a try whether you need gluten-free or not! It's that delicious!

Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr
Serves: Varies

Ingredients:

• 2 med⁄large butternut squash
• 3 Tbsp avocado oil or olive oil, divided
• 1 lb Bulk Italian sausage
• 1 large red onion diced
• 2 Tblsp garlic powder
• ½ Tbsp ground sage
• 2 Tbsp dried rosemary leaves
• 1 Tbsp dried thyme leaves
• 1 bunch fresh parsley chopped
• 3 medium apples chopped
• 1 cup roasted pepitas chopped
• Sea salt and black pepper to taste

Directions:

1. Preheat your oven to 425° F and line a large baking sheet with parchment paper.
2. Cut open each butternut squash lengthwise so you have 4 long halves. Scoop out the seeds and strings, then drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper.
3. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened. Pressing the top of the squash will give you a sense of how soft it is without having to remove it from the oven.
4. Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Crumble the sausage into the skillet and cook until about ¾ of the way done.
5. Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant. Add in the fresh herbs (or dried, if using) and continue to cook for another minute.
6. Add in the parsley, apples, and pepitas and cook, stirring to combine flavors, Cook for another minute or two until just softened.
7. Remove from heat, stir in the cranberries, and season the mixture to taste with sea salt and black pepper.
8. Once the squash is done, allow it to cool for about 5 minutes, then use a spoon to carefully scoop out the flesh, leaving about ¾ border around the sides and bottom. You can save the squash for another use, or even freeze it to keep longer.
9. Spoon the sausage mixture into the squash generously 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, 2 to 4 minutes or so. Watch closely when using broil! DO NOT walk away!
10. Garnish with additional fresh herbs if desired and enjoy!

• Mash the squash like mashed potatoes and layer the filling over the top; then bake.
• Dice and then roast the squash cubes and mix the squash cubes right in.
• Cook 2 cups of a wild rice blend and mix it into the filling. This can be done with or without cubed roasted squash.

~Tasneern Harneed