GLUTEN FREE SAUSAGE AND BUTTERNUT SQUASH STUFFING WITH APPLES AND CRANBERRIES
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GLUTEN FREE SAUSAGE AND BUTTERNUT SQUASH STUFFING WITH APPLES AND CRANBERRIES
25 MINS | 4-6 servings
Ingredients:
- 1 pkg. (1 lb.) Recipe Essentials Blended Ground Pork and Mushroom, Recipe Essentials Sage or Sweet Italian Ground Sausage
- 5 cups cubed butternut squash
- 2 ½ Tbsp. olive oil, divided
- Salt and pepper to taste
- 3 stalks celery, chopped
- 1 medium onion, diced
- 2 Tbsp. minced garlic
- 1 large Honey Crisp apple, chopped
- ¾ cup dried cranberries
- 1 egg, beaten
Preparation:
- Preheat oven to 375F. Grease 13”x 9”x 2” baking dish. Place butternut squash on baking sheet. Toss with 1 ½ Tbsp. olive oil; season with salt and pepper.
- Roast 30 to 40 minutes or until squash is tender and browned.
- Meanwhile, in large skillet over medium heat, in remaining Tbsp. olive oil, cook sausage, stirring frequently to break up sausage, until no longer pink.
- With slotted spoon, remove sausage to bowl.
- Top drippings in skillet add celery, onion, and garlic, and cook until tender. Add apple and continue to cook until softened.
- Stir in butternut squash, sausage and cranberries; cool slightly. Stir in egg. Spoon sausage mixture into prepared baking dish. Bake 20 – 30 minutes or until lightly browned and heated through.
