Stuffed Butternut Squash

All the cozy flavors of fall in one frame! This lineup of ingredients is the heart of our stuffed butternut squash recipe—savory Jimmy Dean sausage, sweet, dried cranberries, crunchy walnuts, garlic powder, and aromatic herbs, including ground rosemary, dried thyme leaves, and Summer Savory Seasoning, all come together in a comforting blend. Royal Blend Rice is a nutty, chewy mix of whole grains that adds texture and depth to every bite. Paired with tender roasted squash and sautéed diced onions and celery, this dish is as festive as it is flavorful.

Preheat the oven to 375°F. Line 1-2 baking sheets with aluminum foil for easy clean-up. Slice the squash lengthwise into halves. Remove and discard the seeds and any fibrous material.

Spread butter over the cut sides of the squash, then season generously with salt and pepper. Be sure to reserve 2 tablespoons of butter for use later in the recipe.

Next, place the butternut squash halves, cut side down, on the prepared baking sheet and bake until the squash is tender, about 45 minutes to an hour.

While the squash bakes, prepare the filling by melting 1 tablespoon of butter in a large skillet over medium heat. Once melted, add 1/3 cup each of diced celery and onion sauteing until softened.

Add ½ pound of pork sausage to the skillet and cook until browned and fully cooked, breaking it up with a spoon as it cooks. Once done, drain off any excess grease.

Stir in ¼ cup each of chopped walnuts and dried cranberries. Cook for 2 minutes, stirring occasionally, until the walnuts are lightly toasted and the mixture is fragrant. Transfer to a bowl and set aside—no need to wipe the pan.

Add 1 tablespoon of butter to the skillet, then stir in the rice. Sauté for 1 to 2 minutes until the rice is warmed and coated. Sprinkle in 1/2 teaspoon of garlic powder, ½ teaspoon of ground rosemary, 1 teaspoon of thyme, and ¼ teaspoon of summer savory. Continue cooking for another minute, stirring constantly, until the herbs become fragrant.

Add 1 cup of chicken broth to the rice and bring to a boil. Once boiling, cover the skillet, reduce the heat to low, and let it simmer for 15 minutes, stirring occasionally. When the rice is tender and the liquid has been absorbed, remove it from the heat and let it stand, covered, for 5 minutes.

Fluff the rice with a fork, then stir in the reserved sausage mixture until well combined.

Once the squash is cooked and tender, scoop out a small amount of the flesh to make room for the filling. Set the extra squash aside—you can serve it as a side dish or freeze it for use in another recipe. Fill squash boats with sausage and rice mixture.

Serve and enjoy!

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