Pioneer Woman Healthy Di

Stuffed Butternut Squash

Name: Stuffed Butternut Squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 tbsp. olive oil; 2 medium butternut squash, halved and seeded; Kosher salt and black pepper; 1 lb. spicy breakfast sausage; 4 garlic cloves, minced; 1 small red onion, diced fine; 6 oz. cremini mushrooms, trimmed and chopped; 2 tbsp. chopped fresh sage; 1 c. chiffonade kale (from 3 to 4 large leaves); 1 (8.5-oz.) bag microwaveable brown rice; 1 c. grated gruyere (about 4 oz.); 1/4 c. chopped fresh parsley; 1/4 c. freshly grated parmesan cheese

4 servings

portionen

15 minutes

aktive zeit

1 hour 15 minutes

gesamtzeit

Kochen beginnen

Zutaten

2 tbsp. olive oil

2 medium butternut squash, halved and seeded

Kosher salt and black pepper

1 lb. spicy breakfast sausage

4 garlic cloves, minced

1 small red onion, diced fine

6 oz. cremini mushrooms, trimmed and chopped

2 tbsp. chopped fresh sage

1 c. chiffonade kale (from 3 to 4 large leaves)

1 (8.5-oz.) bag microwaveable brown rice

1 c. grated gruyere (about 4 oz.)

1/4 c. chopped fresh parsley

1/4 c. freshly grated parmesan cheese

Anweisungen

Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.

Oil and season the squash with a generous pinch of salt and pepper. Place the squash cut side-down on the prepared sheet pan. Pierce the outside of the skin with a sharp paring knife several times. Roast until the squash is tender, 40 to 45 minutes.

Meanwhile, brown the sausage in a large skillet over medium high heat, crumbling it as it cooks, 5 to 6 minutes. Remove to a bowl. Add the garlic, onion, mushrooms, and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5 to 6 minutes. Add the kale and brown rice, season with a generous pinch of salt and pepper, and stir well to heat through. Transfer the mixture to the bowl with the sausage. Add the gruyere and 2 tablespoons of the parsley. Stir to combine.

Remove the squash from the oven. Using a spoon, scrape some of the flesh from the neck of the squash, creating a small trench, adding the removed flesh to the bottom of the well where the seeds had been. Divide the filling mixture between the squash, filling up the seed well and the neck. Return the squash to the oven and bake until the cheese is fully melted and the filling is hot throughout, 10 to 12 minutes.

Serve hot, topped with the parmesan and remaining parsley.

Nährwertangaben

Portionsgröße

Kalorien

911

Gesamtfett

49 g

Gesättigtes Fett

17 g

Ungesättigtes Fett

Transfett

0 g

Cholesterin

117 mg

Natrium

1269 mg

Gesamtkohlenhydrate

75 g

Ballaststoffe

10 g

Zucker insgesamt

8 g

Eiweiß

39 g