Onion
Garlic
Walnut
Ground turkey
Rice cooked in broth
Celery
Cranberries
- Roast the Butternut Squash: Spray the cut sides of the squash with olive oil, and sprinkle them with salt and pepper. Place them cut-side down on a baking sheet lined with parchment and bake for 15 minutes at 400°F. Then flip them over and bake another 30 to 40 minutes until fork tender.
- Make the Stuffing: Crumble the sausage into a skillet on medium heat and lightly brown it. Add the sweet peppers. garlic, and a pinch of salt, and cook for two minutes. Add the cranberries, season it with salt and pepper, and remove the pan from heat. Toss the mixture with the prepared rice.
- Scoop Out the Squash: Once the butternut squash is done, let it cool a bit. Then cup the sides of the squash with one hand so that it doesn’t tear, and spoon out some of the flesh, leaving a 3/4” border around the sides and bottom. Dice the remaining squash into small pieces and mix it with the rice and sausage.
- Stuff the Squash: Put half of the sausage mixture into each squash halve. Return the sheet pan to the oven and bake for another five minutes.