2 Butternut Squash
1–2 tbsp avocado oil or olive oil
16 oz Ground Sausage
1 medium yellow onion diced
1 large honey crisp apple diced
salt and pepper to taste
3 stalks celery diced
3/4 cup dried cranberries
1/4 cup chopped fresh sage
1/4 cup parmesan cheese
shredded mozzarella
Preheat the oven to 375. Line a baking sheet with foil. Prepare the butternut squash by cutting in half (vertically), then scoop out the seeds. Brush some oil on the squash and sprinkle with salt and pepper. Place flesh side down on the parchment paper. Transfer to the oven and bake for 35-40 minutes, or until the outside is for tender. Remove from oven. Set the oven temperature to broil. Heat a large skillet to medium high heat. Once hot, add in 1 tbsp of oil. Cook the sausage, braking into pieces until no longer pink (about 5-7 minutes), remove the sausage to the side. Reserve 1 tbsp of the grease. Toss in the onion and cook for 2-3 minutes. Then add in apples and celery. Continue to cook until veggies are softened. Now stir in dried cranberries, fresh sage, the sausage, parmesan cheese and salt & pepper taste. Remove from heat. Scoop out some of the butternut squash to create more of a boat, but leave around 1 inch along the sides to keep the squash stable. You can save the extra squash pieces and serve with the dinner, or use for something else. Evenly distribute the filling among the squash. Transfer the squash back to the oven once the broiler is ready. Broil until nice and toasty 4-5 minutes. Sprinkle with mozzarella and serve hot with additional sage.
