Description
Enjoy a comforting and nourishing meal with Stuffed Butternut Squash with Turkey Sausage and Apples. This dish balances the natural sweetness of roasted butternut squash and apples with the savory richness of turkey sausage, all enhanced by creamy plant-based cheese and fresh herbs. Perfect for cozy dinners or hearty lunches any time of year.
Ingredients
Scale
Main Ingredients
- 1 large butternut squash, halved and seeds scooped out
- 12 oz turkey sausage, crumbled
- 2 crisp apples (such as Granny Smith or Honeycrisp), diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded plant-based cheese
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon natural gelling agent (such as pectin, agar, or carrageenan)
- Salt and pepper, to taste
- Fresh herbs (parsley or thyme), chopped for garnish
Instructions
- Prepare the Squash: Carefully halve the butternut squash lengthwise and scoop out the seeds to create boats. Brush the inside flesh with olive oil and season with salt and pepper. Place on a baking sheet and roast in a preheated oven at 400°F (200°C) for 35 to 40 minutes until tender and caramelized at the edges.
- Cook the Filling: While the squash roasts, heat olive oil in a skillet over medium heat. Sauté diced onions and garlic until fragrant and translucent. Add crumbled turkey sausage and cook until browned and cooked through. Toss in diced apples and cook just until slightly softened but maintaining their shape. Stir in apple cider vinegar (natural) to brighten the flavors and season with salt and pepper.
- Combine and Add Cheese: Remove the skillet from heat. Stir in the natural gelling agent to gently bind the filling. Fold in the shredded plant-based cheese to add creaminess.
- Stuff the Squash: Spoon the sausage and apple filling generously into each roasted butternut squash half, mounding the filling slightly for a hearty presentation.
- Finish Baking: Return the stuffed squash halves to the oven and bake at 375°F (190°C) for 15 minutes to melt the cheese and allow flavors to meld. Let rest a few minutes before serving for optimal texture.
Notes
- Choose butternut squashes of similar size for even roasting.
- Keep apples slightly firm to maintain a nice texture contrast in the filling.
- Season the filling well with salt and pepper to balance sweet and savory flavors.
- Add fresh parsley or thyme just before serving for a vibrant aroma and flavor.
- Try mixing different plant-based cheeses for varied melt qualities and tastes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed butternut squash half
- Calories: 350 kcal
- Sugar: 9 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: butternut squash, turkey sausage, apples, stuffed squash, plant-based cheese, gluten free, cozy dinner, fall recipe
