November has finally rolled around the corner, which means it’s time to whip out the warm and cozy recipes. As for me, it’s my cue to discover and test new dishes with all the seasonal squashes coming to the grocery store.
With that in mind, say hello to my stuffed butternut squash recipe! Roasted butternut squash halves are filled with sausage, apple, kale, cranberries and herbs, before they are baked to perfection. Yes, it’s as delicious as it sounds, but it’s also got a hidden addition of Bone Broth Collagen in it, adding to the depth of the flavor while not overpowering any of the harmonious notes in it.
This is guaranteed to become one of your new favorite winter dishes this season. Take my word for it and try it out below!
Sausage & Apple Stuffed Butternut Squash
Yields 4 Servings
- 2 large butternut squash
- 1 T avocado oil or olive oil
- 2 lb sausage
- ½ medium onion
- 3 garlic cloves
- 1 C chopped kale
- 2 apples
- 1 T fresh sage
- 1/2 T fresh rosemary
- 1/3 C dried cranberries
- 1/4 C pecans
- 1 scoop Vital Proteins Chicken Bone Broth Collagen
- Preheat your oven to 400°F degrees.
- Slice the butternut squash in half with a very sharp knife and scoop the seeds out with a spoon.
- Lightly oil the butternut squash and season with salt and pepper.
- Lay the butternut squash, cut side down, on a baking pan and bake for 40-45 minutes.
- While the butternut squash is cooking, add the onions, garlic, Bone Broth Collagen and sausage to a sauté pan on medium heat.
- Add the apple, kale, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
- Turn off the heat and stir in the cranberries and pecans.
- When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy!) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
- Fill the butternut squash with the sausage filling.
- Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top.