Rustic Butternut and Sausage Bake with Apples

This Rustic Butternut and Sausage Bake with Apples recipe combines spicy Italian sausage, earthy Portobello mushrooms, sweet apples, and butternut squash. Topped with crunchy walnuts and Parmesan, it offers a comforting blend of flavours and textures, perfect for a cozy fall dinner.

Course Dinner

Cuisine American

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings

Calories 672kcal

Author Savanah

Ingredients

Non-stick cooking spray
2 butternut squash cut in half, seeds and pulp removed
3 T. extra virgin olive oil divided
3-4 cloves fresh garlic peeled and finely minced
½ red onion chopped
1½ c. baby Portobello mushrooms cleaned and sliced
1 lb. spicy bulk Italian sausage
2 T. fresh sage leaves julienned
2 medium apples peeled, cored, and chopped into small chunks
2 t. ground cinnamon
4 oz. walnuts chopped (optional)
Sea salt
black pepper
3 T. cold butter cut into small chunks
2 T. brown sugar optional
Parmesan cheese freshly grated
Fresh parsley chopped for garnish

Instructions

Place top oven rack in the center position and pre-heat oven to 375°F.
Spray two 13 x 9” glass baking dishes with non-stick cooking spray. Place butternut squash halves in glass dishes, cut side up. Brush exposed edges lightly with olive oil.
Non-stick cooking spray
Place both dishes in pre-heated oven. Bake until soft enough to scoop out interior with a spoon, approximately 45-50 minutes. (Actual baking time will vary depending on individual oven temperature, size of squash, and how ripe it is).
2 butternut squash
While the squash is baking, add remaining olive oil, garlic, and onion to a large skillet set over medium heat. Sauté, stirring occasionally, until the onion softens and starts to develop some color, approximately 4-5 minutes.
3 T. extra virgin olive oil, 3-4 cloves fresh garlic, ½ red onion
Add mushrooms and cook, stirring occasionally, until they develop some color and start to release their liquid, approximately 4-5 minutes.
1½ c. baby Portobello mushrooms
Add the sausage to the skillet and cook until it is mostly brown, approximately 6-8 minutes. Break the sausage apart with a spatula or wooden spoon while it cooks.
1 lb. spicy bulk Italian sausage
Add fresh sage, chopped apples, and cinnamon. Continue cooking over medium heat for 2-3 minutes or until apples soften, stirring occasionally.
2 T. fresh sage leaves, 2 medium apples, 2 t. ground cinnamon
Remove from heat and drain excess liquid from skillet, if necessary. Stir in chopped walnuts and season with salt and black pepper, to taste. Stir to combine and set aside.
4 oz. walnuts, Sea salt, black pepper
When ready, remove squash from oven and cool slightly. Reduce oven temperature to 350°F.
Transfer the squash, one at a time, to a cutting board. With a sharp knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border and reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process. When finished, return each empty squash shell to a baking dish.
Cut the cooked squash into bite-sized chunks and add to apple-sausage mixture. Gently fold together until all ingredients are thoroughly combined.
Spoon apple-sausage mixture into empty squash shells and top each with chunks of butter, brown sugar, if using, and freshly grated Parmesan cheese.
3 T. cold butter, 2 T. brown sugar, Parmesan cheese
Place in oven and bake for 25-30 minutes or until filling is warmed through and nicely browned. Remove from oven and top with additional Parmesan cheese and chopped fresh parsley, if desired, before serving. Enjoy!
Fresh parsley

Nutrition