Ingredients:

  • 1 large Butternut Squash (approx. 3 lbs)
  • 2 tablespoons Olive Oil
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Maple Syrup (Grade A)
  • 12 ounces Italian Sausage (mild/hot), casings removed
  • 1/2 cup Onion, brown, finely diced
  • 1/2 cup Celery, finely diced
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh Sage, chopped
  • 1 teaspoon Fresh Thyme, leaves only
  • 1 cup Cooked Wild Rice Blend
  • 1/4 cup Dried Cranberries
  • 1/4 cup Toasted Pecans, roughly chopped
  • 2 tablespoons Chicken Stock (low sodium)

Instructions:

  1. Preheat oven to 400°F (200°C). Prepare a baking tray lined with parchment paper for easier cleanup.
  2. Carefully slice the butternut squash in half lengthwise. Scoop out the seeds and stringy bits using a sturdy spoon.
  3. Brush the cut surfaces of the squash halves with 1 tablespoon of olive oil. Season liberally with salt and pepper.
  4. Place the squash cut-side down on the prepared tray. Roast for 45 to 55 minutes, or until the squash is tender when pierced but still holds its shape. Remove and allow to cool slightly.
  5. While the squash cools, prepare the stuffing. In a large skillet, brown the sausage over medium-high heat, breaking it up with a spoon. Cook until fully done (approx. 7-10 minutes). Drain off excess fat, leaving about 1 teaspoon in the pan.
  6. Add the diced onion and celery to the skillet. Reduce heat to medium and sauté until softened (about 5 minutes). Stir in the minced garlic, fresh sage, and thyme. Cook for 1 minute until fragrant.
  7. Transfer the sausage mixture to a large mixing bowl. Add the cooked wild rice blend, dried cranberries, chopped pecans, and the 2 tablespoons of chicken stock. Give it a good stir.
  8. Generously spoon the prepared stuffing mixture into the two roasted squash cavities, mounding it high. Use a spoon to hollow out a bit more flesh if necessary (optional).
  9. Brush the exposed squash edges and the top of the stuffing with the remaining 1 tablespoon of olive oil, and then lightly brush the maple syrup over the entire exposed squash.
  10. Return the stuffed squash to the oven. Bake for an additional 15 to 20 minutes, or until the stuffing is heated through and the top is lightly golden brown. Allow to rest for 5 minutes before transferring to plates and serving.