Stuffed Butternut Squash

This cosy winter dish pairs the natural sweetness of roasted butternut squash with a savoury sausage filling for a perfectly balanced meal. For a vegetarian twist, swap the sausage for lentils, mushrooms, or your favourite plant-based alternative - it's a versatile recipe that suits any table.

Serves 2

Ingredients

1 Butternut Squash (small, halved, seeded)

1 tbsp Extra Virgin Olive Oil (divided)

Sea Salt & Black Pepper (to taste)

1 Yellow Onion (medium, sliced)

1 Garlic (clove, chopped)

6 ozs Pork Sausage (casings removed)

1 cup Baby Kale

Method

Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.

1. Brush the squash halves with 1/3 of the oil and season with salt and pepper. Place cut side down on the prepared baking sheet and cook in the oven for 35 minutes.

   
   

2. Carefully flip the squash cut side up. Add the onion wedges to the baking sheet around the squash. Drizzle with half of the remaining olive oil and season with salt and pepper. Cook in the oven for another 10 to 15 minutes or until the squash is fork tender and the onions start to brown.

   
   

3. Heat the remaining oil in a pan. Add the garlic, then the sausage. Cook for four to six minutes or until cooked through, breaking the meat up as it cooks. Add the kale and cook for one minute or until wilted.

   
   

4. Fill the squash halves with sausage stuffing. Top with onions and enjoy!