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Stuffed Butternut Squash with Turkey Sausage and Apples

Stuffed Butternut Squash with Turkey Sausage and Apples

  • Author: Brian
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Enjoy a cozy and flavorful meal with Stuffed Butternut Squash with Turkey Sausage and Apples. This dish harmoniously blends the natural sweetness of roasted butternut squash, savory turkey sausage, crisp apples, smoked turkey bacon, and fresh herbs, creating a rich, nutritious, and comforting main course perfect for family dinners or special occasions.

Ingredients

Scale

Squash and Roasting

  • 1 large butternut squash
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Filling

  • 4 ounces smoked turkey bacon, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 12 ounces turkey sausage, casing removed
  • 2 apples (firm variety like Granny Smith or Honeycrisp), peeled and diced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage, chopped
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 teaspoon natural gelling agent
  • 1/2 cup plant-based cheese, shredded
  • 1 tablespoon olive oil (for sautéing)

Instructions

  1. Prepare the Butternut Squash: Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast at 400°F (200°C) for about 40 minutes, until the flesh is tender and easily pierced with a fork.
  2. Cook the Filling: While the squash is roasting, heat a splash of olive oil in a skillet. Add chopped smoked turkey bacon and sauté until crispy. Add diced onion and minced garlic, cooking until fragrant and softened. Toss in the turkey sausage, breaking it up with a spoon, and cook until browned and cooked through.
  3. Add Apples and Seasonings: Stir in peeled and diced apples, fresh thyme, sage, and a drizzle of vegetarian Worcestershire sauce (natural). Cook for a few more minutes so the apples soften slightly but retain some texture. Sprinkle in the natural gelling agent to help bind the mixture, stirring well to combine.
  4. Combine and Stuff: Once the squash has cooled enough to handle, scoop out some of the flesh, reserving it for the stuffing. Mix the scooped squash with the cooked filling and plant-based cheese, then spoon the mixture evenly back into the squash halves.
  5. Final Bake: Return the stuffed squash to the oven and bake for an additional 15-20 minutes until heated through and the cheese has melted to a golden finish. Garnish with extra fresh herbs if desired before serving.

Notes

  • Choose a firm butternut squash with no soft spots for best texture.
  • Do not overcook apples to maintain a pleasant firmness in the stuffing.
  • Adjust salt, pepper, and vegetarian Worcestershire sauce (natural) to balance flavors before stuffing.
  • Use fresh herbs like thyme and sage to elevate flavor beyond dried alternatives.
  • Allow the roasted squash to cool before scooping to prevent breakage.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed squash half
  • Calories: 380
  • Sugar: 10g
  • Sodium: 550mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 6g
  • Protein: 22g
  • Cholesterol: 45mg

Keywords: Stuffed Butternut Squash, Turkey Sausage, Apples, Roasted Squash, Vegetarian Worcestershire Sauce, Plant-based cheese

Find it online: https://puretastekitchen.com/stuffed-butternut-squash-with-turkey-sausage-and-apples/