Stuffed Butternut Squash for Breakfast

This recipe can make a great meal anytime, but its my favorite for breakfast. Once the squash is stuffed, I just sliced it and serve it alongside eggs. Another tip: I bake my squash whole at 350 degrees for about an hour. Just pierce the squash with a fork a few times before it goes into the oven. Its so much easier to slice in half this way!

Stuffed Butternut Squash

by Coach Nancy

  • 1 large butternut squash
  • 1 pound ground sausage
  • 1 onion
  • 1 apple
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
  • 2 teaspoons dried thyme
  • 2 teaspoons fennel seeds
  • 1 teaspoon ground sage
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon nutmeg

Preheat oven to 375 degrees.

Cut the squash in half and scoop the seeds out. Lay cut side down in a pan filled with 1/4 inch of water. Cook until tender, approximately 45 minutes. Remove and allow to cool. (Or you can use my way of cooking the squash in the description above 🙂 ).

While the squash is baking, prepare the stuffing. Hint: You can always do this step ahead of time.

Dice the apple and onion into medium-sized pieces. In a skillet over medium-high heat, brown the sausage. Add the onion and cook for 5-10 minutes until soft and translucent. Add the apples and cook for another 5-10 minutes. Add all spices and cook until fragrant, about 2-3 minutes.

When the squash is cool to the touch, use a spoon to scoop out some of the flesh and mix into the sausage mixture. Use a spoon to fill the squash boats. Return the squash to the oven and bake another 15 minutes at 375ºF until everything is heated through.

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