This lovely sausage stuffed butternut squash dish is incredibly delicious and a perfect autumn meal. Use spicy sausage meat for a bit of extra flavour and serve with a crisp fresh salad.
3 people made this
1 (450g) butternut squash, halved lengthways and seeded
salt and pepper, to taste
30ml double cream
chopped fresh parsley, to taste
2 tablespoons butter
1 red onion, chopped
1 clove garlic, minced
1 red chilli, seeded and minced
450g sausage meat
Nandos® peri-peri sauce
olive oil, to drizzle
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat the oven to 220 C / Gas 7. Place the halved butternut squash skin side down on a baking tray. Season generously.
Bake in the preheated oven for 20 to 30 minutes until softened. Remove from the oven, keeping the oven on, and scoop out all of the flesh and place in a saucepan. Reserve the butternut squash shells. Over a medium heat, mash together with the 55g butter, double cream and parsley and cook until any excess liquid from the squash has evaporated. Set aside.
In a frying pan, melt the 2 tablespoons butter and add the onion, garlic and chilli. Cook and stir for several minutes until soft then add the sausage meat, peri-peri sauce and season to taste. Cook and stir for 5 to 6 minutes until the sausage meat has browned.
Into the two reserved butternut squash shells, divide the sausage mixture equally and spoon the mashed squash followed by the sausage mixture into each one. Drizzle with olive oil.
Bake in the oven for 20 to 30 minutes until the sausage meat is no longer pink and the top has browned. Remove from the heat and serve hot.