SAUSAGE-STUFFED BUTTERNUT SQUASH
Load butternut squash shells with an Italian turkey sausage and squash mixture for a quick and easy meal. Even better, it's surprisingly low in calories. -Katia Slinger, Columbus, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat broiler. Cut squash lengthwise in half; discard seeds. Place squash in a large microwave-safe dish, cut side down; add 1/2 in. of water. Microwave, covered, on high until soft, 20-25 minutes. Cool slightly., Meanwhile, in a large nonstick skillet, cook and crumble sausage with onion over medium-high heat until no longer pink, 5-7 minutes. Add garlic; cook and stir 1 minute., Leaving 1/2-in.-thick shells, scoop flesh from squash and stir it into sausage mixture. Place squash shells on a baking sheet; fill with sausage mixture. Sprinkle with cheese., Broil 4-5 in. from heat until cheese is melted, 1-2 minutes. If desired, sprinkle with pepper flakes. To serve, cut each half into 2 portions.
Nutrition Facts : Calories 325 calories, Fat 10g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 587mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 12g fiber), Protein 19g protein. Diabetic Exchanges
LEEKY BUTTERNUT SQUASH WITH SAGE SAUSAGE
Crowd-pleasing, simple minimal ingredient recipe that we had to force ourselves away from the table to stop eating. Good blend of simple flavors that make great leftovers. Serve over white jasmine rice.
Provided by PatientFire
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 47m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place butternut squash and leek in a shallow roasting pan. Drizzle olive oil on top; season with salt and pepper.
- Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes. Broil on high until evenly browned, 2 to 3 minutes.
- Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Stir into butternut squash and leek mixture.
Nutrition Facts : Calories 351 calories, Carbohydrate 38.5 g, Cholesterol 32.4 mg, Fat 19.2 g, Fiber 6.5 g, Protein 11 g, SaturatedFat 5.2 g, Sodium 558.3 mg, Sugar 7.3 g
SAUSAGE-STUFFED BUTTERNUT SQUASH
Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!
Provided by SPEARL20
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
- Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
- Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
- Bake in the preheated oven for 25 minutes.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g
25-MINUTE CHEESY SAUSAGE AND BUTTERNUT SQUASH CASSEROLE
This weeknight casserole is cheesy and satisfying like lasagna--your family will be so impressed!--but takes a quarter of the time. Frozen butternut squash and ready-made polenta are great time-savers.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position an oven rack about 5 inches from the broiling element, and preheat the broiler.
- Heat 2 tablespoons of the oil in a large high-sided skillet over medium-high heat. While the pan is heating, thinly slice the onion; set aside about 1/3 cup for the salad.
- Add the sausage to the pan, and break it up into smaller chunks with a wooden spoon. Stir periodically until it is brown all over, about 5 minutes. Add the remaining onion and the squash. Stir for a minute, then add the tomatoes, 2 tablespoons water, 3/4 teaspoon salt and a few grinds of pepper. Cover partially, and let simmer vigorously, stirring occasionally, until reduced and thick, about 10 minutes.
- Meanwhile, slice the polenta into 1/4-inch rounds. Butter the flameproof baking dish, and shingle the rounds in one layer. Dot the polenta with the pieces of butter. Place the dish under the broiler, and broil the polenta until it is hot and soft, about 4 minutes.
- When the sauce is ready, spread it over the broiled polenta. Top with the fontina and grated Parmesan. Return the casserole to the broiler, and broil until the top is browned and bubbly, about 3 minutes.
- Meanwhile, toss the spinach in a large bowl with the reserved onion, the remaining 1 tablespoon olive oil, the balsamic vinegar, and salt and pepper to taste. Serve the casserole with the spinach salad on the side.
HERB-ROASTED SAUSAGES AND BUTTERNUT SQUASH
Categories Herb Roast Sausage Butternut Squash Fall Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.
- Transfer squash and sausages to platter. Drizzle with vinegar and serve.
BAKED BUTTERNUT SQUASH STUFFED WITH APPLES AND SAUSAGE
This is the ultimate comfort food, as we turn the corner into fall and cooler weather. It's simple and fills the house with great smells and the tummy with a nourishing, delicious meal. Enjoy!
Provided by Jan Marie
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Lightly oil baking dish.
- Half squash lengthwise and remove seeds.
- Arrange squash cut side up on the baking dish.
- Brush lightly with oil and cover with foil.
- Bake until almost tender, 30-40 minutes.
- Keep the oven on.
- Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
- Add apple.
- Cook, stirring until crisp-tender.
- Let cool slightly.
- Scoop out the squash, leaving 3/8 inch thick shells.
- Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
- Mix the butter, brown sugar, pecans, sage, salt and pepper.
- Pile the stuffing into the squash halves.
- Dot with bits of butter and brown sugar.
- Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
- Let cool for several minutes before serving.
Nutrition Facts : Calories 507.6, Fat 32.8, SaturatedFat 9.7, Cholesterol 64.3, Sodium 375.5, Carbohydrate 47.9, Fiber 8.1, Sugar 21.7, Protein 12.3
BAKED BUTTERNUT SQUASH AND ITALIAN SAUSAGE STUFFING
I got this recipe from Marcy while at the Bargain Shop on Joint Base Elmemdorf/Ft Richardson, Alaska for stuffed butternut squash and combined it with a recipe from Pioneer Woman of how to roast Butternut Squash. In my version, the Butternut Squash is cubed, after peeling and baked in butter until soft, then the meat mixture is combined. This makes a wonderfully filling casserole. Note: In Marcy's original recipe the bowl of the squash, where the seeds were, is filled with the sausage mixture.
Provided by lesliecoy
Categories One Dish Meal
Time 1h10m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In casserole pan, melt the butter and add cubed butternut squash . You can salt and pepper at this point, if you want. Toss the squash to make sure well coated and place casserole in oven and roast until soft or well browned. Mine took about 30 minutes, checking after 15 minutes.
- In a skillet on top of the stove, brown the Italian Sausage and chopped onions and bell peppers. When onions are clear, add the garlic and olive oil, parsley, and sage. Mix well and cool slightly.
- Remove the Squash from the oven and combine Meat mixture with the squash. Let cool slightly, salt and pepper to taste and add the egg and the Mozzarella and Monterrey Jack Cheese.
- Mixing well and pat down into casserole pan.
- Place casserole pan back in oven and cook until browned on top and dressing is set. In my oven this took about 30 minutes, checking after 15 minutes.
Nutrition Facts : Calories 1494.2, Fat 72.7, SaturatedFat 30.2, Cholesterol 189, Sodium 2908.4, Carbohydrate 151.2, Fiber 11.3, Sugar 14.4, Protein 63.1
SLOW-COOKER PORK SAUSAGE AND SQUASH
Sweet apples and maple syrup complement mellow butternut squash and hearty brown-and-serve sausage links.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h45m
Yield 4
Number Of Ingredients 8
Steps:
- In 3 1/2- to 4-quart slow cooker, layer onion, squash and apples. In small bowl, mix syrup, juice concentrate, salt and pepper; pour over apples.
- Cover; cook on Low heat setting 5 to 6 hours.
- Gently stir in sausage. Increase heat setting to High. Cover; cook 20 to 30 minutes or until sausage is thoroughly heated.
Nutrition Facts : Calories 650, Carbohydrate 46 g, Cholesterol 95 mg, Fat 4 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 30 g, TransFat 0 g
BUTTERNUT SQUASH STUFFED WITH PORK AND CHESTNUT SAUSAGE
Of all the winter squashes, butternut is my favorite. Not only is it easy to peel for soups or gratins, but its flesh is also exceptionally creamy and sweetly invites a sausage filling. Stuffed with pork and chestnut sausage, these squash boats can stand alone as a main course, with steamed rice and a sturdy-leaf green salad for side dishes. They also make a notable side dish for a holiday turkey or crown roast. For precooking the squash, I like to take the microwave advantage. It's ever so much faster. But for finishing the dish, I use the oven because it produces a toastier, more visually appealing look.
Yield serves 4 to 6
Number Of Ingredients 4
Steps:
- Preheat the oven to 400°F.
- Cut the squashes in half lengthwise. Place them cut side down on a baking sheet or in a microwave-safe dish. Sprinkle lightly with water, cover loosely, and cook until squeezable but not mushy, about 40 minutes in the oven, or 10 minutes in the microwave. Remove and set aside to cool. Leave the oven on if you have used it, or preheat it now to 400°F if you haven't.
- When the squash halves are cool, scoop out and discard the seeds from each half, then make a slit in the flesh along the middle, from the blossom to the stem end of each half, taking care not to cut through the skin. Pry open the slit and push the pulp to the edges. Fill the cavity with sausage, dividing it evenly among the halves and heaping it high. Add a generous helping of bread crumbs on top and dot with butter.
- Return the squash halves, filled sides up, to the baking sheet, and pour a little water in the bottom to keep them from drying out. Bake until the sausage is no longer pink in the middle but still moist and the bread crumbs are golden, about 20 minutes. Serve hot.
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- 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. 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.
- 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 3/4 of the way done. 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.
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