Sausage Stuffed Butternut Squash

Welcome to the advent season! As we savor the excitement of the holidays, there’s no better way to celebrate than with cozy, comforting dishes that pair perfectly with your advent wine. This Sausage Stuffed Butternut Squash is bursting with seasonal flavors like fresh herbs, kale, apples, and cranberries. It's a show-stopping recipe that works as a hearty main or a festive side dish. Gather your ingredients, pop open your "Day One" wine, and let’s get started!

Ingredients

• 2 medium/large butternut squash
• 3 Tbsp avocado oil or olive oil, divided
• Sea salt and black pepper, to taste
• 1 lb bulk Italian sausage
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 Tbsp fresh sage leaves, minced
• 1 Tbsp fresh rosemary leaves, minced
• 1 Tbsp fresh thyme leaves, minced
• 3 cups kale, chopped
• 1 medium apple (Honeycrisp or Pink Lady), chopped
• 1 cup pecans, chopped
• ½ cup dried cranberries, apple juice sweetened

Instructions

1. Prepare the Squash: Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Halve the butternut squash lengthwise, scoop out the seeds and strings, and drizzle with 2 Tbsp of oil. Sprinkle generously with sea salt and black pepper. Place the squash face down on the baking sheet and roast for 40 minutes or until softened. Check for doneness by gently pressing the top of the squash.
2. Cook the Filling: While the squash is roasting, heat a large skillet over medium heat and add the remaining tablespoon of oil. Crumble the sausage into the skillet and cook until about 75% done. Add the onions and garlic, cooking for 2 minutes until soft and fragrant.
3. Add Flavorful Ingredients: Stir in the fresh herbs, cooking for an additional minute. Add the kale, apple, and pecans, stirring to combine flavors. Cook for another 1-2 minutes until softened. Remove from heat, mix in the cranberries, and season with sea salt and black pepper to taste.
4. Hollow and Fill: Once the squash is tender, let it cool for about 5 minutes. Scoop out the flesh, leaving a ¾-inch border around the sides and bottom. (Save the scooped-out squash for another use or freeze it for later.)
5. Stuff and Broil: Generously spoon the sausage mixture into the squash halves. Place the filled squash under the broiler for 2-4 minutes, until the tops are golden brown.
6. Serve and Enjoy: Garnish with fresh herbs if desired, and serve warm. This dish is perfect for savoring alongside your favorite advent wine.