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Stuffed Butternut Squash

December 13, 2016

England does one thing really, really well...they know how to eat during the dark, rainy, cold winter months.  You'll find yourself in hibernation mode, craving thick, heavy meals. What I like about this recipe is that it hits the spot without the guilt.  You'll get that warm well fed feeling, without regretting all those calories come Spring. I hope you enjoy...and when you give it a try...please let me know how it turned out in the comments section below. 


Serves: 4 (as main dish) | 2 (as solo dish)

Prep Time: 20 minutes

Cook Time: 1 Hour 15 minutes



1 Butternut Squash

2 Tbsp Olive Oil

Pinch of: Cinnamon


                Garlic Powder

                Red Pepper Flakes 


Black Pepper

1 Package of Chipolatas (casing removed) or Turkey Sausage

5 Cremini Mushrooms

1 Carrot 

1 Onion

2 Celery Sticks

1 Red Bell Pepper

Pinch of Sage

1/2 c. Bread Crumbs (Italian Seasoned preferred)

Optional: 1/4 c. Shredded Mozzarella or Cheddar

                 Sprinkling of Parsley





1) Preheat oven to 350° (200° C / 180° C fan).


2) Cut the butternut squash into halves. Scrape out the seeds with a spoon. Place both halves into a casserole dish, sliced sides face up.


3) Drizzle 1 Tbsp olive oil onto both sides of the squash. Sprinkle cinnamon, nutmeg, garlic powder, red pepper flakes, salt, and pepper onto both halves.  Place into oven for 1 hour.

4) While squash is in the oven, heat a large pan with 1 Tbsp olive oil and dice the mushrooms, carrot, onion, celery, and red bell pepper, then add to the pan.  Add salt and pepper to taste, and a pinch of sage and garlic powder. 

5) Once the vegetables are soft (about 10 minutes), add the sausage and cook until you no longer see any pink in the meat.  

6) Pull squash out of the oven after the hour, and dredge to create more space for stuffing.  Mash and add the dredged out squash meat to the pan, mix in, and scoop sausage filling into the squash halves. (There is a lot of stuffing, so don't be worried if a bit falls into the dish.)

7) Sprinkle the bread crumbs onto the squash halves and place back into oven for 15 minutes.

8) Optional: add a bit of grated cheese and top with parsley.  And voíla!


Cheers Y'all!


*This post is in honor of daddy; my recipe hashing buddy.  I U!*

*Love your little taste tester.* 



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