Gluten Free · Main Meals · Paleo Diet Friendly · Recipes

Sausage Stuffed Butternut Squash 

Roasted butternut is super easy and it looks impressive on a dinner plate. It’s the perfect dinner for 2, one half each. This combo is simple and delish. My 2 year old loved it, I hope you will too. 

Equipment required 

1 baking tray 

1 large fry pan

Shopping list (for 2 people) 

1 medium butternut squash 

100g chicken (or other) sausages 

8 cherry tomatoes 

2 small red onions 

1 clove of garlic, crushed 

1 lrg handful of baby spinach 

Small handful of parsley to garnish and a squeeze of lemon (optional) 

Splash of oil, I used avocado 


Method to the madness 

Preheat the oven to 180C fan 

Slice the butternut into equal halves. Scoop out the seeds and score the top half of the squash 

Drizzle the squash with oil and sprinkle with salt and bake for about 1hr 10 minutes, until cooked through 

About 10 minutes before the squash is ready chop the sausages into bite sized peices and cook on a medium heat in the fry pan 

Meanwhile slice the red onions in half and then into even slices, slice the cherry tomatoes in half 

Once the sausage is golden and cooked through add in the onion, garlic and tomato and cook for about 2 minutes, until softened 

Remove the squash from the oven and use a spoon to scrape out the majority of the flesh, add this to the sausage mix 

Now turn the pan off and roughly rip the spinach and add it to the pan – mix well and add seasoning 

Place the sausage mix back into the butternut and serve, top it with some fresh parsley and a squeeze of lemon 



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