Stuffed Butternut Squash Recipe

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  4 lbs Squash, Butternut
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  4 Celery(160g)
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  0.5 tsp ½ tsp salt ($0.01)
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  0.3 tsp Red pepper flakes
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  0.5 tsp Poultry seasoning blend
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  0.1 tsp ⅛ tsp freshly cracked black pepper ($0.01)
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  1 lbs Italian Pork Sausage
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  3 cup Spinach
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  1 cup Cheddar Cheese
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  2 tbsp Maple syrup
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  4 Garlic(12g)
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  0.3 tsp ¼ tsp salt ($0.01)
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  0.1 tsp ⅛ tsp freshly cracked black pepper ($0.01)

Instructions

1. 1Cut the butternut squash in half lengthwise, leaving the skin on. Scoop out seeds and puncture the flesh several times with a fork. Brush the cut sides with a mixture of maple syrup, olive oil, minced garlic, salt, and pepper. Place squash halves cut-side up on a lined baking sheet and bake at 400°F for 35 minutes, until the flesh is soft and easily pierced with a fork but still holds its shape.
2. 2While the squash bakes, heat olive oil in a large sauté pan over medium-high heat. Add the diced onion, diced celery, red pepper flakes, poultry seasoning, salt, and pepper. Cook 8–10 minutes, stirring occasionally, until the vegetables are softened and translucent.
3. 3Add the Italian pork sausage to the pan, breaking it into small pieces with a spatula. Cook over medium-high heat for 8–10 minutes, stirring frequently, until the sausage is completely browned with no pink remaining.
4. 4Stir in the fresh spinach and cook for 2–3 minutes over medium heat, stirring often, until the spinach is fully wilted.
5. 5Remove the pan from heat and stir in half of the shredded cheddar cheese until fully combined.
6. 6Remove the pre-baked squash from the oven. Divide the sausage-spinach filling evenly among the 4 squash cavities, filling each generously. Top each half with the remaining shredded cheddar cheese.
7. 7Return the stuffed squash to the oven and bake at 400°F for 15–20 minutes until the cheese on top is melted and light golden brown.
8. 8Remove from oven and let cool for 5 minutes. Divide evenly into 8 airtight containers while hot, portioning each stuffed squash half into 2 servings.