Sausage & Apple Stuffed Honeynut Squash
Sausage & Apple Stuffed Honeynut Squash with mushrooms, panko and aromatic herbs!
Servings: 6 servings
Ingredients
- 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
Instructions
- 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.