Stuffed Butternut Squash

T_his Stuffed Butternut Squash with Sausage, Celery, and Carrots is a hearty, flavor-packed meal that’s as beautiful as it is satisfying._

Ingredients

2 medium butternut squash, halved lengthwise and seeds removed

2 tbsp olive oil, divided

Salt & black pepper, to taste

1 lb Italian sausage (mild or spicy), casings removed

1 small onion, finely chopped

2 carrots, diced

2 stalks celery, diced

1 pkg. Button Mushrooms - sliced

2 cloves garlic, minced

½ tsp dried thyme

½ tsp dried sage (optional)

¼ cup grated Parmesan (plus more for topping)

Fresh parsley or thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Drizzle the cut sides of the butternut squash with 1 tbsp olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet lined with parchment paper. Roast for 35–40 minutes, or until flesh is fork-tender.
2. While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat.
3. Add sausage and cook, breaking it up with a spoon, until browned and fully cooked — about 6–8 minutes.
4. Add onion, carrots, and celery and mushrooms to the sausage. Cook for another 6–8 minutes, until vegetables are softened.
5. Stir in garlic, thyme, and sage; cook 1 more minute.
6. Remove skillet from heat. Top with parmesan, and a little extra salt and pepper to taste.
7. Once the squash is roasted, turn the halves cut-side up. Scoop out a little of the flesh to create a small well (optional, but makes room for more filling).
8. Spoon the sausage mixture generously into each half
9. Sprinkle the tops with a little more Parmesan. Return to the oven and bake stuffed squash halves for 10–15 minutes, until golden and heated through.
10. Sprinkle with fresh parsley or thyme before serving. Serve warm as a main dish or hearty side.

Optional hack: Swap sausage for lentils, mushrooms, or plant-based sausage. Add crunch by topping with toasted walnuts or pecans before serving.