Butternut Squash Boats
Are you looking for the perfect dish to enjoy during the vibrant fall season or perhaps something satisfying for a cozy, cold winter night dinner? This delightful recipe is undoubtedly the one for you. It boasts the BEST flavors that genuinely capture the season’s essence and is incredibly easy to make, even for novice cooks. I am a big fan of butternut squash, which is such a versatile ingredient that can be used in both sweet and savory dishes with great success. Whether used to create a comforting soup or a sweet pie, it has become a go-to of mine when the weather turns cold and gray. This particular recipe brings forth the full and comforting flavors of fall and winter to the palate. Apples and cranberries and pecans oh my! While it could undoubtedly be served with a side dish, it is quite filling and satisfying on its own, making it a fantastic centerpiece for your meal.
Getting hungry yet? Let’s jump into the recipe!
INGREDIENTS
Butternut Squash - I think the size of squash I used was around 3 pounds for this recipe, but any size will work.
Sweet Italian Sausage - Trust me when I say that the flavor of sweet Italian sausage combined with the other ingredients is hard to beat. If you’re not a fan, try mild or spicy sausage, which I want to try next time.
Seasonings - Rosemary, sage, and fresh garlic. Fresh herbs work best, but dried herbs do the job in a pinch.
Veggies - Fresh baby spinach (uncooked), mushrooms, and onion.
Fruit & Nuts - Apple (honey crisp is my go-to for this recipe!), dried cranberries or craisins, and chopped pecans or walnuts.
INGREDIENTS
1 butternut squash
1 tablespoon of olive oil
kosher or sea salt and ground black pepper
1/2 to 1 pound of sweet Italian sausage - I prefer the ready-to-grill sausage within casings; remove before browning
1/2 medium-sized yellow onion, diced
8 oz container of fresh mushrooms (sliced portobellos are delicious!)
2 cups of fresh spinach
2 to 3 cloves of garlic minced
1 large apple cored and diced
1 tablespoon of fresh, finely chopped sage (1 teaspoon of dried)
1/2 tablespoon of fresh, finely chopped rosemary (1/2 teaspoon of dried)
1/4 cup of chopped pecans or walnuts
1/3 cup of dried cranberries
Before we go further, I have some notes. The measurements listed above are a guide. I tend to make more stuffing than will be used in the boats because I like having extra (it's delicious on a salad!). I use a full pound of sausage, a whole onion, a couple of handfuls of spinach, 1 tablespoon of each herb, and closer to half a cup of cranberries and nuts. This dish is all a matter of taste!
DIRECTIONS
Preheat the oven to 400 degrees. Slice the squash in half, lengthwise.
Scoop out the seeds with a spoon. Brush olive oil over the squash, salt and pepper.
Place face down on a baking sheet (line with parchment paper for easier cleanup) or in a baking dish.
Bake for 40 to 45 minutes. The outside of the squash will turn slightly darker and be soft to the touch.
While the squash is in the oven, brown the sausage in a large skillet on medium heat. Use a spoon to break it up and cook until just browned. Add the onions, garlic, mushrooms, and spinach. The spinach will wilt after a couple of minutes.
Add the apple, rosemary, and sage and cook for another couple of minutes. The apple should begin to soften.
Turn off the heat and add the cranberries and nuts.
Remove the squash from the oven and carefully turn the halves over. They will be hot! Leaving roughly a half-inch behind, scoop out the extra flesh and save it.
Spoon the stuffing into the squash halves and put under the broiler for about 5 minutes or until nice and golden on top.
It’s time to plate up and serve! As I previously mentioned, I really enjoy having extra stuffing, and I also make sure to keep the extra flesh that I scooped out during preparation. Throw the leftovers into a bowl the next day for a quick and delicious lunch that’s both satisfying and simple to prepare! There are numerous variations of this dish available online and many options to change it up and customize it to your preferences. Have fun with it, make it uniquely your own, and most importantly, enjoy the entire process and the delicious results!
