Ingredients
Scale
- 1 large butternut squash
- 2 sausage links, sliced
- 8 oz pasta (penne or rigatoni)
- 1 cup shredded cheese (mozzarella or cheddar)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove seeds, and brush with olive oil. Roast for 40 minutes or until tender.
- Cook pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add sliced sausage and cook until browned. Add garlic, thyme, salt, and pepper, cook for another minute.
- Scoop out some of the roasted squash flesh into a bowl, mash lightly, then mix with cooked sausage, pasta, and half of the cheese.
- Stuff the squash halves with the mixture, top with remaining cheese, and return to oven for 10 minutes until cheese melts and bubbly.
Notes
- You can substitute sausage with vegetarian or vegan options for a plant-based version.
- Serve with a fresh side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Roasting, Sautéing, Baking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 80mg