Sausage & Apple Stuffed Honeynut Squash with mushrooms, panko stuffing and aromatic herbs!
Butternut Squash lovers there is a new hottie in town! Meet the Honeynut Squash, a hybrid variety that is a cross between a butternut and a buttercup squash. This mini-sensation has a sweeter profile and is favored for its small, individual serving size and rich flavor!
So sooo good!
Honeynut squashes are great for roasting because it allows the sugars in the flesh to caramelize, and this maximizes the flavor of the squash. However, it can also be used in any recipe as a substitute for butternut or other winter squash varieties.
What To Make With Honeynut Squash;
- Soups and stews
- Roasted (by itself or stuffed)
- Mashed, pureed
- Salads with nuts and cheeses
- Braising liquids
I honestly plan on making all of the above but for now let’s talk about this sausage and apple stuffed honeynut squash recipe that had me… (nervously clearing my throat) -actually hiding it away so others wouldn’t eat it!
I have never EVER done such a selfish thing, in fact I thrive on sharing the foods I made, but not this one and not this time! This first batch was all mine and I didn’t want it to end.
In case you think I am a terrible person, I did share the second batch with my family and gave some to my parents too 🙂 Oh, and I am sharing the recipe with all-of-you!
Are we good again?!
I hope so, and I hope you will give this recipe a go!
There is something extraordinary about this honeynut squash, sausage and apple combination that is to die for. This fall/ winter side dish will be on repeat at my house specially around the holidays because of it’s convenient size and amazing flavors!
Sausage & Apple Stuffed Honeynut Squash with mushrooms, panko and aromatic herbs!
- 3 whole honeynut squashes, halved
- 2 tbsp olive oil
- 1 pinch sea salt and pepper, to taste
- 1/2 tsp fresh rosemary
- 3 whole sausages, (Dunkel Wurst), cubed
- 1 whole gala apple, cubed
- 1 cup baby bella mushrooms, sliced
- 1 cup celery, chopped
- 3/4 cup vegetable broth
- 1/2 tsp each; oregano, sage, garlic herb
- 1 cup panko breadcrumbs
Pre-heat oven to 400F degrees. Line a baking sheet with parchment paper and set aside
Wash the skin of honeynut squash and towel dry. Cut in half the long way. Clean the seeds out. Brush the squash with olive oil and season with salt, pepper and fresh rosemary (rosemary is optional but will add flavor). Bake for 30 minutes uncovered
Meanwhile, heat a cast iron. If your cast iron is already greased (mine always has a thin layer of grease), you can go ahead and add the ingredients otherwise just add a little bit of olive oil.
Add the apples, sausage, mushroom and celery, and let this sauté for 12-15 minutes or until ingredients have soften and you start to smell the apples and sausage. Stir as needed
Add broth and seasoning. I’ve used a 1/2 tsp of each oregano, sage and garlic herb however there is flexibility here so feel free to add what you like. Stir in panko breadcrumbs and mix to combine
Turn heat down and allow this to cook for an additional 3-5 minutes so the flavors will infuse into the stuffing.
Remove honeynut squash from oven and top with a generous scoop of the sausage and apple stuffing.