This hearty and satisfying squash is perfect as a vegan or vegetarian dish. For meat lovers, you can add cooked sausage. It’s a great family meal for holiday, gathering or Sunday Suppers. There’s something for everyone with this fantastic stuffed squash.


Serves 6-8


Ingredients

2 medium butternut squash, halved and seeds removed
3 Tablespoons olive oil, extra for brushing
1 small leek or onion, minced
4 cloves garlic, minced
1 pound bulk sausage (optional)
1 small bunch of kale, stems removed and leaves chopped (about 3 cups)
1 apple, cored and diced
1/2 cup pecans, chopped
1 Tablespoon chopped fresh rosemary, or 1 tsp dried
1 Tablespoon chopped fresh sage, or 1 tsp dried
1 teaspoon salt, or to taste
Fresh cracked pepper to taste
1/2 cup grated parmesan cheese, optional
Fresh cracked black pepper
1/2 cup pomegranate seeds
1/4 cup chopped parsley

Instructions

1. Preheat oven on Convection Bake at 400°F. Line large baking sheet with foil or parchment paper.

2. Lightly brush oil over cut sides of butternut squash. Season with salt and pepper. Lay squash face down on prepared baking sheet and bake for about 30-40 minutes or until squash is tender and soft.

3. Heat large skillet over medium high heat and add remaining oil, then leeks/onion and garlic. Cook until soft and fragrant, then add the sausage and cook until brown.

4. Crumble the sausage into small pieces as you cook, then add kale, apples, pecans, rosemary, sage, salt and pepper.

5. Stir and cook until filling is cooked and combined. Set aside.

6. When squash is cooked, allow to cool for about 5 minutes. Gently scoop out some of the squash flesh in the center so there’s enough room for the filling.

7. Divide the filling between the squash halves. Sprinkle with parmesan cheese.

8. Change oven mode to Broil at 550°F. Then broil the squash for about 2-3 minutes until warm and golden.

9. Sprinkle pomegranate seeds and chopped parsley.