Ain’t no party like a BUTTERNUT SQUASH AND SAUSAGE BAKE party! (wait, what?!!) When I first made this, the thing that kept going through my mind was “I totally need to have some friends over so we can brunch so hard with this meal” It is SO good. Even if butternut squash isn’t your thing, this quite possibly will change your mind!
I have to admit….I don’t really cook with butternut squash, which is a real shame because it is pretty gosh darn tasty! I like making this for breakfast and it is a great eggless option for those of you who are tired of eating eggs in the morning. I do have to warn you though, I use egg white to help bind the sausage together, but you can totally omit it if you like. You just may have a more crumbly sausage. But please, whatever you do, do not cook the sausage beforehand. It will be so dry and so nasty in your mouth.
Perhaps eggs are LIFE and if that’s the case I suggest scooping everything out and making a scramble or frying a couple of eggs and placing them on top of errr’thang. When I first posted this over on the WHOLE30 RECIPES Instagram page lots of people who made it commented on how the made it into a hash the next day and I think that is fabulous!
Now onto this glorious recipe!
Ingredients
- 1 lb ground pork
- 1 tbl dried sage
- 1 1/2 tsp fennel seeds
- 1/2 tsp nutmeg
- 1/4 tsp pepper
- 1/2 tsp sea salt
- 1 egg white
- 2 kale leaves, torn
- 1 butternut squash, halved and seeds removed
- drizzle of oil for squash
Instructions
- Preheat oven to 425 degrees.
- Cut your butternut squash in half and remove the seeds. Place on baking sheet face up and drizzle oil on the top.
- Place in oven and let roast for 35 minutes.
- While squash is roasting, take a bowl and mix the seasonings, kale, and egg white with the pork. Set aside.
- After 35 minutes remove the butternut squash and scoop out some of the insides to make room for the sausage. Careful, the squash will be HOT.
- Stuff the sausage into the squash and reduce the oven temp to 400 degrees.
- Cook another 20 minutes then remove and let cool.
I’ve mentioned this multiple times before, but if you don’t eat pork you can sub with ground beef, turkey, or chicken. I would try with turkey or chicken 1st before ground beef. You can even do a mixture of ground meat.
You can freeze this for a few months and will last in your fridge for 4-5 days.
To reheat:
- Scoop out everything and microwave for 2-3 minutes
- Place on baking sheet and cover with foil. Cook at 350 degrees for 10-15 minutes.
- Scoop out and place in a skillet. Mix around until warm about 5 minutes or so
Whole30: yes
Paleo: yes
Hi! What do you do with the butternut you remove? Do you mix it in with the meat or discard it?
Hi! I mix some with the meat and honestly eat the little bit that’s left over right then and there when I’m cooking it lol
Hello! Is this 2 or 4 servings? Thanks!
this is about 4 servings, depends on how big your butternut squash is.
I made this tonight and it was divine! Do you know thenutritional breakdown!
So glad that you enjoyed. I do not have the nutritional breakdown for it though. So sorry!!
Delicious! Made this tonight and loved it. It reminded me that I do actually love butternut squash. (Although my husband ate all the filling and left his squash..) I used chard because I didn’t have kale, and it was great. W
ill definitely make it again.
Do you cook the sausage before you put it in the squash?
no. it goes in raw and then cooks in the oven
Do you know a good substitute for egg white? I can eat eggs! Thanks and it looks delicious!!
You can just omit the egg! 😉
Do you brown the sausage first or bake it totally raw?
you bake it totally raw. It cooks in the oven!
Made this yesterday – yummy!! Love the seeetness of the butternut squash against the savory sageness of the pork And super easy to make Thanks for the recipe!
So glad you enjoyed it. It’s one of our favorites.
I have a question about the freezing/reheating instructions. Does it get reheated as more of a hash and not in the actual squash boat? Would I scoop it out before I freeze it? It seems like it would be hard to scoop everything out if it’s frozen solid! Or do I thaw first, then scoop everything out? Thanks!
yes. you will want to scoop out everything before freezing it. Then to reheat just throw it in a skillet with a little oil or ghee! You can also just freeze the leftover meat if you have any!