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Stuffed Honeynut Squash

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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Have you ever tried honey nut squash? It's my favorite of all the squashes and this Stuffed Honey Nut Squash is filled with the best fall flavors! Apples, cranberries, pecans, sausage and "buttery" cinnamon ghee! Find yourself some of these little beauties and thank me later!





INGREDIENTS
3 Honey nut squash, cut in half lengthwise and seeded
1 lb ground sausage, I like Greensbury Market
1 cup onion, diced
1 large apple, cored & diced, either pink lady or granny smith
1/2 cup raw pecans, chopped
1/2 cup dried cranberries, unsweetened
1 tsp sage
1 tsp garlic powder
1 tbsp olive oil plus extra for drizzling over squash
1 tsp salt
1 tsp pepper
4 tbsp ghee, melted with 1 tsp cinnamon whisked in

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.



DIRECTIONS

Preheat oven to 425˚
Line a rimmed baking pan with parchment paper
Put squash on pan & drizzle oil on & rub all over both sides
Sprinkle with salt & pepper
Roast open side down for 1 hour, flipping halfway through
Meanwhile, heat oil in large skillet
Add onion & sausage & cook till sausage is browning
Add sage & garlic, stirring one minute
Add apples, pecans & cranberries stirring till apples soften a bit
Salt & pepper to taste
Remove squash from oven & mash up centers
Stuff with sausage mixture
Drizzle with warm cinnamon ghee
Enjoy this recipe by Penny's Primal!

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