Ingredients:

  • 2 medium butternut squash (about 2–2.5 lb / 900–1,100 g each total weight), halved lengthwise and seeds removed
  • 2 tbsp / 30 ml olive oil, divided
  • 1/2 tsp / 3 g kosher salt (for roasting)
  • 1/4 tsp / 1 g ground black pepper
  • 1 tbsp / 15 ml olive oil (or 1 tbsp / 14 g unsalted butter)
  • 1 lb / 450 g Italian sausage (mild or hot), casings removed
  • OR for vegetarian: 12 oz / 340 g mixed mushrooms, finely chopped + 1 tsp smoked paprika
  • 1 medium yellow onion, finely diced (about 1 cup / 150 g)
  • 2 cloves garlic, minced (about 8 g)
  • 1 medium apple (e.g., Honeycrisp) or pear, cored and diced (about 1 cup / 150 g)
  • 1 1/2 cups / 260 g cooked wild rice blend (or cooked quinoa)
  • (about 1/2 cup / 95 g dry wild rice blend to yield 1 1/2 cups cooked)
  • 1/2 cup / 75 g dried cranberries (or raisins)
  • 1/2 cup / 60 g toasted pecans (coarsely chopped)
  • 1/4 cup / 25 g grated Parmesan or crumbled goat cheese (plus extra for finishing)
  • 2 tbsp / 30 ml chicken or vegetable stock (only if needed to moisten)
  • 1 tbsp / 6 g fresh sage, thinly sliced (or 1 tsp dried sage)
  • 1 tsp / 4 g fresh thyme leaves (optional)
  • Salt and pepper to taste (about 1/2 tsp / 3 g salt for the filling)
  • Optional topping: 1/3 cup / 35 g panko breadcrumbs + 1 tbsp / 15 ml olive oil (for a crunchy top)
  • Garnish (optional): Fresh parsley or sage leaves, chopped
  • Garnish (optional): Drizzle of maple syrup or balsamic glaze

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the squash lengthwise and scoop out seeds (save seeds to toast if desired). Brush cut surfaces with 1 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper.
  2. Place squash cut-side down on a parchment-lined rimmed baking sheet and roast 35–45 minutes, until flesh is fork-tender and caramelized at the edges. The squash should be soft when pierced with a fork and the exposed flesh deep golden.
  3. If not using leftover grains, cook the wild rice blend (or quinoa) according to package instructions; fluff and set aside. Tip: use warm cooked rice so it mixes into the hot filling without cooling it.
  4. Heat 1 tbsp oil in a large skillet over medium-high heat. Brown the sausage, breaking it up with a spoon, until no longer pink and edges are golden (internal temp 160–165°F / 71–74°C if using pork or turkey sausage). Remove and drain on paper towels. For the vegetarian option, cook chopped mushrooms until browned and most moisture has evaporated, then add a pinch of smoked paprika.
  5. Lower heat to medium and add the remaining 1 tbsp oil (or butter). Sauté the onion until translucent, about 4–5 minutes, then add garlic and cook 30–45 seconds. Add diced apple or pear and cook 2–3 minutes until slightly softened.
  6. Return cooked sausage to the pan (or add cooked mushrooms/lentils for vegetarian), then stir in cooked wild rice, dried cranberries, toasted pecans, grated cheese, sage and thyme. Taste and season with salt and pepper. If the mixture seems dry, stir in up to 2 tbsp stock to moisten.
  7. When squash halves are tender, remove from oven and flip cut-side up. Use a spoon to mash some flesh to create a small well for the filling if desired. Divide the filling evenly among the 4 squash halves, piling slightly.
  8. If using, mix panko with 1 tbsp olive oil and sprinkle over the stuffed squash halves for a crunchy topping. Return to the oven and bake 10–12 minutes more at 400°F (200°C) until the filling is hot through and the topping is golden. Visual cue: edges of the filling should bubble slightly and panko topping be golden.
  9. Remove from oven and let rest 5 minutes. Finish with a sprinkle of chopped parsley or extra cheese and an optional drizzle of maple syrup or balsamic glaze. Serve one half per person.