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Sausage and Apple Stuffed Honey nut Squash
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4.80 from 5 votes

Sausage and Apple Stuffed Honeynut Squash

Sweet honeynut squash stuffed with sausage, apple, dried cranberries, crunchy celery and aromatic herbs!
Prep Time15 minutes
Cook Time30 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: Honeynut Squash, Sausage Stuffed Squash, Stuffed Squash, Thanksgiving Sides
Servings: 6 servings
Author: Silvia Dunnirvine

Ingredients

  • 3 whole honeynut squash halved
  • 2 tbsp olive oil
  • 1 pinch sea salt and pepper
  • 2 sausages casing removed
  • 5 cremini mushrooms chopped
  • 2 cloves garlic minced
  • 1 whole apple cubed
  • 1 celery stalk chopped small
  • 1 tsp oregano
  • 1 tsp sweet paprika
  • 1/2 cup dried cranberries

Instructions

  • Wash the skin of honey nut squash and pat dry with kitchen towel. Cut in half the lenghtwise. Remove the seeds and clean the cavity well. Brush the squash with 1 tbsp olive oil and season with salt and pepper to taste. Bake at 400F degrees for 30 minutes.
  • Meanwhile, heat remaining 1 tbsp oil in cast iron. Add sausage without casing and use a wooden spatula to break up the meat. Then add garlic and mushrooms sauté for 5 minutes or until browned.
  • Next add the celery and apple, sauté stirring often for 3-5 minutes. Season with salt, pepper, oregano and sweet paprika. Lastly add dried cranberries and stir mixture. Cover and set aside.
  • When honey nut squash is done, use a fork to loosen up the squash but don't remove any. Top with sausage and apple stuffing, garnish with fresh herbs and/or nuts and serve.

Nutrition

Calories: 165kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 162mg | Fiber: 1g | Sugar: 8g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg