Recipe Index

Ingredients

• 2 butternut squash (about 2 lb each)
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced (about 1 cup)
• 4 stalks celery, diced (about 1 cup)
• ¾ tsp salt, divided
• ¼ tsp chili flakes
• ½ tsp poultry seasoning
• ¼ tsp freshly cracked black pepper, divided
• 1 lb ground mild Italian sausage
• 3 cups spinach, roughly chopped
• 1 cup shredded cheddar, divided
• 2 tbsp maple syrup
• 4 cloves garlic, minced

Method

1. Heat the oven to 400°F. Halve the squash lengthways and scoop out the seeds. Rub the cut sides with 1 tbsp of the oil and season with ¼ tsp of the salt and a pinch of the pepper.
2. Place cut-side down on a lined baking tray and roast 40–45 minutes, until the flesh is tender when pierced.
3. Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking it up, until cooked through. Lift out with a slotted spoon, leaving the fat behind.
4. Cook the onion and celery in the same pan until soft, about 5 minutes. Add the garlic, chili flakes, poultry seasoning, remaining salt, and remaining pepper and cook 1 minute. Stir in the spinach until just wilted, then return the sausage and add half the cheddar.
5. Stir the maple syrup and remaining 1 tbsp olive oil together. Turn the squash cut-side up, brush the flesh with the maple mixture, and fill the cavities generously with the sausage mixture.
6. Scatter the remaining cheddar over the top and return to the oven for 10–15 minutes, until the cheese is melted and bubbling. Serve hot.

Prep: 10 min · Cook: 75 min · Total: 85 min

Nutrition (per serving, where published)