I always like to take time to make a special recipe on the holiday. For me, it’s not necessarily about eating a ton or eating everything unhealthy, it’s more about eating amazing quality, more difficult to create dishes. That usually translates to me as whole foods the way nature provided prepared in a way that I won’t typically take time to do on any Thursday night. For me, that usually means it took a little more love and time, tastes amazing due to the flavor development, and was hard enough that I won’t get it again for a really long time. This year, I created a stuffed butternut squash! It wasn’t impossible, but it took more time because you have to bake the squash before you stuff it.
Stuffed Butternut Squash
2 butternut squash, cut lengthwise, seeds removed
1 lb Italian sausage
1 medium onion, diced
1 green apple, diced
3 cloves garlic, diced
4-5 large brussels sprouts, chopped
2 Tbsp tomato paste
1/2 cup chicken stock
little bit of fresh herb chopped (whatever you like)
salt and peppr
Preheat oven to 350F. Place butternut halves face down on baking sheets with some water in the pan. Bake for 45min-1hr depending on how large they are. While those are baking, brown your sausage. Once sausage is browned, add veggies and tomato paste. Sautee for 3 min and add the broth. Cook for another 5 min. Once the butternut is done, take them out and turn them over. Scoop the sausage stuffing into the bowl portion of the butternut and place back in the oven. Bake for another 20 minutes. Garnish with fresh parsley and serve!