Butternut Squash Rice, Sausage, Apple and Pecan Stuffing
Try this Butternut Squash Rice, Sausage, Apple and Pecan Stuffing recipe, or contribute your own.
Try this Butternut Squash Rice, Sausage, Apple and Pecan Stuffing recipe, or contribute your own.
- 2 teaspoons dried thyme
- 3 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 3 celery ribs diced
- 3 sweet italian sausage links decased
- 3/4 cup roughly chopped pecans
- â½ cup diced yellow or white onion
- 1 large butternut squash peeled, blade c, noodles trimmed
- 1 c
- â½ cup shredded parmesan or gruyere cheese or mild
- Carbohydrate 6.8591 g
- Cholesterol 0 mg
- Fat 6.73615 g
- Fiber 2.29400002002716 g
- Protein 1.44595 g
- Saturated Fat 0.962676 g
- Serving Size 1 1 recipe (136g)
- Sodium 97.934 mg
- Sugar 4.56509997997284 g
- Trans Fat 0.223855999999999 g
- Calories 91 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Place a large, deep skillet over medium heat and add in the olive oil.
- Once oil heats, add in the garlic, celery, onion, thyme and season with salt and pepper.
- Cook for 3-5 minutes or until the vegetables soften and then push to the side of the skillet and add in the sausage, breaking it up with a wooden spoon and cook until it’s no longer pink, about 6-7 more minutes.
- Add in the butternut squash.
- Stir to combine and cook for 2 minutes to let the butternut squash start to heat through.
- Meanwhile, spiralize the apple on Blade C.
- Fold in the apple noodles and pecans, stir once more and then top with the cheese and bake for 15-20 minutes or until butternut squash is no longer crunchy.
Operating under a strict thirty-minute total timeframe requires precise heat management when combining raw squash noodles with decased Italian sausage in a single skillet. Sautéing the aromatics—garlic, celery, and onion—at medium heat for precisely five minutes prevents scorching while drawing out sufficient moisture to soften the fibrous cell walls before the meat goes in. Because a digital probe thermometer is useless here due to the shallow depth of the mixture, visual and textural cues dictate success. The dish is finished baking at 400 degrees Fahrenheit only when a squash strand yields completely to mild pressure without snapping rigidly, and the parmesan or gruyere cheese develops deep golden spots. Regarding substitutions, swapping gruyere for parmesan alters the melt profile and moisture retention significantly, meaning the bake time may stretch by three minutes to compensate for extra fat rendering. Pecans can be replaced with walnuts at a one-to-one ratio, though roasting them separately first prevents bitterness.
