Sausage-Stuffed Honeynut Squash
Let us introduce you to honeynut squash, a newbie on the winter squash scene. As you can tell just from looking at it, it's closely related to the butternut squash so if you can't find honeynut for this recipe you can use small butternut squash.
Ingredients
Directions
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Preheat oven to 400°F. Line a large baking sheet with foil. Coat with nonstick cooking spray. Scoop out seeds from squash. Place cut sides down on prepared baking sheet. Bake 20 minutes for honeynut squash (35 to 40 minutes for butternut halves) or until tender and starting to brown.
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In a large skillet heat 1 tablespoon oil over medium. Add sausage, onion, and garlic; cook and stir until sausage is cooked through, breaking up sausage as it cooks. Stir in cauliflower; spread in an even layer in skillet. Cook 4 minutes or until tender and just starting to brown. Stir occasionally, but return cauliflower to an even layer after stirring for best browning.
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Remove from heat. Stir in spinach until wilted. Stir in cherries, pistachios, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
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Turn squash halves cut sides up. Season with additional salt and pepper. Fill cavities with sausage mixture. Bake 10 minutes more. Top with parsley and lemon zest. Drizzle with Balsamic Reduction just before serving. Serves 8.
Balsamic reduction:
In a small saucepan stir together 1 cup balsamic vinegar and 2 tablespoons honey. Bring to boiling; reduce heat. Simmer, uncovered, 25 to 30 minutes or until syrupy and reduced to 1/3 cup. Let cool. Store in an airtight container at room temperature up to 1 day.