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Butternut Squash Boats with Italian Sausage, Spinach, Caramelized Onion, Cranberries & Walnuts

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These butternut squash boats are stuffed with Italian sausage, spinach, caramelized onions, cranberries, and walnuts for a delicious, low-carb meal.

Ingredients

Scale
  • 2 medium butternut squashes, halved lengthwise and seeded
  • 2 tablespoons olive oil, divided
  • 1 pound Italian sausage, casing removed
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 5 cups fresh spinach
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Brush the cut sides of the butternut squash with 1 tablespoon of olive oil. Place squash halves cut side down on a baking sheet. Roast for 35-40 minutes, until tender.
  2. Meanwhile, in a large skillet over medium heat, cook the Italian sausage until browned, breaking it up into crumbles. Remove from the pan and set aside.
  3. In the same skillet, heat the remaining olive oil. Add the onion and cook until caramelized, about 10 minutes. Add garlic and cook for 1 minute.
  4. Add spinach to the skillet and cook until wilted, about 2 minutes. Stir in cranberries, walnuts, and cooked sausage. Season with salt and pepper.
  5. Remove squash from the oven and flip them over. Fill each cavity with the sausage mixture. Top with Parmesan cheese.
  6. Return to the oven and bake for another 10-15 minutes, until cheese is melted. Serve immediately.

Notes

For a vegetarian version, substitute the sausage with lentils or mushrooms. Toast walnuts beforehand for extra crunch. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://www.delicetreats.com/butternut-squash-boats-italian-sausage/