Sausage and Cranberry Stuffed Delicata Squash

Recipe sourced from theproducepack.com

Makes 2 servings

Ingredients

Delicata Squash

• 1 delicata squash
• 2 Tbsp avocado oil

Sausage and Cranberry Stuffing

• 1 Tbsp avocado oil
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz Italian sausage (approximately 2 links, casings removed)
• 1 cup whole cranberries
• 1 1/2 Tbsp apple cider vinegar
• 1/2 tsp fresh thyme, finely chopped
• Kosher salt and pepper, to taste
• 1 cup wheat berries, cooked

Directions

Prepare the Delicata Squash

1. Preheat oven to 400°F.
2. Cut the delicata squash in half lengthwise and scoop out the seeds.
3. Brush each half with the avocado oil, and place face down on a lined baking tray. Roast in the oven for 30-35 minutes or until squash is tender.

Sausage and Cranberry Stuffing

1. Heat avocado oil in a medium-sized sauté pan. Sauté chopped onions and garlic until soft and translucent.
2. Turn heat to medium high and add the Italian sausage. Brown the sausage and crumble it into the onions and garlic.
3. Reduce heat back to medium and add the cranberries, apple cider vinegar, and thyme. Sauté until cranberries burst open, stirring occasionally. Add salt and pepper to taste.
4. Add cooked wheat berries to the stuffing mixture and mix together. Continue to warm the mixture until the squash has finished roasting.
5. Once the squash has finished roasting, flip each half over and add the sausage and cranberry stuffing to the center of the squash.
6. Transfer each half onto plates and serve hot.

Notes

This recipe can be easily doubled or tripled to increase the number of servings. Cook one delicata squash for every two people.