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Sausage Stuffed Butternut Squash

Using stuffing as well as sausage meat helps keep the cost down as well as making this a warming winter dish. It’s not necessary to buy expensive sausages as you will be adding a lot of flavour to the mix. One large butternut squash will be enough for 4.

Save the other half of the stuffing mix for a roast.

1 butternut squash

olive oil for cooking

85 g sage and onion stuffing mix

200 ml boiling water

1 onion, finely diced

200 g sausage meat (or sausages with skins removed)

1 tsp cumin

2 tbs harissa paste

Preheat the oven to 180c fan. Halve the butternut squash (no need to peel) remove the seeds. Place cut side up on a roasting tray, drizzle with olive oil, season well with salt and pepper and a few pinches of ground cumin. Roast for 45 minutes or until soft.

Meanwhile, tip the stuffing mix into a large bowl, pour the boiling water over, stir and set aside.

Add a drizzle of oil to a frying pan and sauté the onion for 5 minutes until soft. Crumble the sausage meat into the pan, add 1 tsp of ground cumin and plenty of salt and pepper, continue to cook over a medium heat for 20 minutes. Once the sausage meat is browned all over and cooked, taste and add more salt if necessary. Tip into the bowl with the stuffing.

Once the squash is cooked, remove from the oven, use a spoon to hollow out the squash with a spoon and add the flesh to the bowl with the sausage meat and stuffing. Break the squash into small pieces, add harissa paste, give everything a stir, taste one last time and adjust seasoning if necessary. Spoon the stuffing. back into the squash and serve.

Sausage Stuffed Butternut Squash

Sausage Stuffed Butternut Squash

Jules
Using stuffing as well as sausage meat helps keep the cost down as well as making this a warming winter dish. It's not necessary to buy expensive sausages as you will be adding a lot of flavour to the mix. One large butternut squash will be enough for 4.
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Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Servings 4 people
Calories 332 kcal

Ingredients
  

  • 1 butternut squash
  • olive oil for drizzling
  • 80 g sage and onion stuffing mix from a box
  • 200 ml freshly boiled water
  • 1 onion finely diced
  • 200 g sausage meat (or sausages with skin removed)
  • 1 tsp cumin
  • 2 tbsp harissa paste

Instructions
 

  • Preheat the oven to 180c fan. Halve the butternut squash (no need to peel) remove the seeds. Place cut side up on a roasting tray, drizzle with olive oil, season well with salt and pepper and a few pinches of ground cumin. Roast for 45 minutes or until soft.
  • Meanwhile, tip the stuffing mix into a large bowl, pour the boiling water over, stir and set aside.
  • Add a drizzle of oil to a frying pan and sauté the onion for 5 minutes until soft. Crumble the sausage meat into the pan, add 1 tsp of ground cumin and plenty of salt and pepper, continue to cook over a medium heat for 20 minutes.
  • Once the sausage meat is browned all over and cooked, taste and add more salt if necessary. Tip into the bowl with the stuffing.
  • Once the squash is cooked, remove from the oven, use a spoon to hollow out the squash with a spoon and add the flesh to the bowl with the sausage meat and stuffing.
    Scoop out butter nut squash flesh
  • Break the squash into small pieces, add harissa paste, give everything a stir, taste one last time and adjust seasoning if necessary. Spoon the stuffing. back into the squash and serve.
    Fill butter nut squash shells with sausagemeat mixture

Nutrition

Calories: 332kcalCarbohydrates: 30.6gProtein: 10.6gFat: 19.9gSaturated Fat: 5.4gPolyunsaturated Fat: 2.9gMonounsaturated Fat: 10.1gTrans Fat: 0.1gCholesterol: 36mgSodium: 525.3mgPotassium: 876.2mgFiber: 5gSugar: 6.7gVitamin A: 20090.1IUVitamin C: 43mgCalcium: 113.5mgIron: 2.6mg
Tried this recipe?Let us know how it was!

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