Eat Real. Eat Good.

Stuffed Butternut Squash

Savory and sweet, this dish is a meal all in itself.

Ingredients

  • Italian sausage
  • olive oil
  • salt/pepper to taste
  • kale
  • butternut squash
  • beet greens
  • rhubarb(optional)

Preparation

  1. Cut the squash in half, and place face down on an oiled pan. Bake at 400 in oven until soft.
  2. In the meantime, saute the sausage and drain excess fat. Throw in chopped beet greens and/or kale and rhubarb (or diced cranberries), and saute until cooked through.
  3. Scoop squash out of shells, roughly dice and mix gently into sauteed mixture. Then stuff mixture into the squash shells for serving. Garnish with grated parmesan if desired.