An Inspired Cook

I can’t believe that it’s mid November with the holidays just around the corner. As I start to think about preparing a holiday meal I wanted to try a new side dish. We decided to check out the farm shop in Corrales (Wagner’s Farm) for some inspiration. We enjoy going to the farm during the summer and fall for fruit and vegetables. They had bins filled with butternut, acorn, zucchini and yellow squash. They had also picked the last of the tomatoes and apples before the hard freeze. I picked up a few tomatoes, zucchini and one medium sized butternut squash. I thought I would roast it and experiment with a couple different fillings to stuff each half. Both have Italian sausage with one half being savory and the other somewhat sweet. I liked both versions but if I had to pick one, I was a bit more partial to the savory filling as shown in the photograph above. Along with the Italian sausage it has fresh spinach, sun dried tomatoes and melted mozzarella cheese with a sprinkle of Italian seasoning. The sweeter version has Italian sausage, diced apple, dried cranberries and candied pecans with a sprinkle of dried parsley. Each are quite tasty and would be a great side dish for Thanksgiving.

Slice your butternut squash lengthwise down the center. Scoop out the seeds and stringy strands from each half.

Heat the oven to 400 Degrees. Brush olive oil over each half and sprinkle generously with salt and black pepper. Place cut sides down on a baking sheet lined with aluminum foil. Bake 45 minutes or until the squash is fork tender. This may take longer for a bigger squash, possibly up to 1 hour. When the squash is ready, let cool slightly, then scoop out the bottom half of the fleshy pulp leaving 1/2 inch around the sides and bottom. You can use the remaining pulp to make a mash or add to another dish. Place the squash back on the baking sheet and leave the oven on 400 degrees while you finish making the fillings.

Starting with the savory spinach and sun dried tomato filling.

When your butternut squash has roasted and is set to cool, start the fillings. Crumble an Italian sausage link in a small skillet over medium high heat. I like to use my mini wok as it gives a nice crisp texture to the sausage.

Add the sun dried tomatoes to the sausage, place a lid over top so that it will steam. Stir the mixture while cooking 2 – 3 minutes.

Add the chopped spinach to the mix. Stir to combine and let cook 2 – 3 minutes or until the spinach wilts.

Now for the the sweeter filling with apples, cranberries and candied pecans.

To make the sweet version, crumble an Italian sausage link in a small skillet until it is cooked throughout and crisp around the edges.

Add the diced apples, stir well and place a lid over top so that they will steam and soften. Let cook 2 – 3 minutes.

Add the dried cranberries, stir to combine and let cook another 2 minutes with a lid over top. They will steam and soften

Add the chopped pecans and stir well. Set aside until ready to use filling.

To assemble the savory version; Spoon the warm filling into the squash, add the grated cheese and place back in the oven to reheat the filling and melt the cheese over top. This will take approximately 5 minutes. Sprinkle Italian seasoning over top and serve.

To assemble the sweet version; Spoon the apple cranberry filling into the squash. Return to the oven to reheat the roasted stuffed squash approximately 5 minutes. Sprinkle with dried parsley and serve.

Roasted Butternut Squash with Spinach and Sun Dried Tomatoes

1 medium size Butternut Squash
Olive Oil to brush over squash
Salt and Pepper
1 link Italian Sausage
3 tablespoons Sun Dried Tomatoes
1/2 cup Fresh Spinach, roughly chopped
1/4 cup Mozzarella Cheese, grated
Italian Seasoning

Preheat oven to 400 degrees. Slice your butternut squash lengthwise down the center. Scoop out the seeds and stringy strands from each half. Brush olive oil over each half and sprinkle generously with salt and black pepper. Place the cut halves cut side down on a baking sheet lined with aluminum foil. Bake 45 minutes or until the fleshy part is fork tender. A bigger squash will require longer time to cook until it is cooked through. Remove from the oven and let cool. Turn the squash over and scoop out the bottom half to make an oval shaped bowl. Leave the oven on a 400 degrees to reheat the squash after adding the filling.

To make the filling: Crumble one link of Italian sausage in a heated skillet or mini wok over medium high heat. Once the sausage is cooked throughout, add the sun dried tomato. Stir well and place a lid over top to steam 2 – 3 minutes. Add the chopped spinach, stir to combine and cook until the spinach has wilted.

Spoon the filling into the butternut squash, top with grated cheese and place back in the oven approximately 5 minutes or until the cheese has melted. Sprinkle with Italian Seasoning.

Makes 1 Roasted Butternut Squash (2 halves)

Roasted Butternut Squash with Apples, Cranberries and Candied Pecans

1 medium size Butternut Squash
Olive Oil to brush over squash
Salt and Pepper
1 link Italian Sausage
1/2 cup Apple, diced into small chunks
2 tablespoons Dried Cranberries
2 tablespoons Candied Pecans , roughly chopped. Click on highlighted link for step by step recipe.

Preheat oven to 400 degrees. Slice your butternut squash lengthwise down the center. Scoop out the seeds and stringy strands from each half. Brush olive oil over each half and sprinkle generously with salt and black pepper. Place the cut halves cut side down on a baking sheet lined with aluminum foil. Bake 45 minutes or until the fleshy part is fork tender. A bigger squash will require longer time to cook until it is cooked through. Remove from the oven and let cool. Turn the squash over and scoop out the bottom half to make an oval shaped bowl. Leave the oven on at 400 degrees to reheat the squash after adding the filling.

To make the filling: Crumble one link of Italian sausage in a heated skillet or mini wok over medium high heat. Once the sausage is cooked throughout, add the diced apple. Stir well and place a lid on top to steam the apples approximately 2 – 3 minutes. When the apples are soft, add the dried cranberries, place the lid over top and cook an additional 2 minutes. Add the pecans and stir well to combine.

Spoon the filling into the butternut squash and place back in the oven to reheat for approximately 5 minutes. Sprinkle with dried parsley flakes.

Makes 1 Roasted Butternut Squash (2 halves)