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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