This recipe was inspired by a #ChoppedWeds contest that we participated in on Instagram. The challenge called for using four ingredients: Butternut Squash, Sausage, Arugula, and Goat Cheese.
This made me REALLY excited, because 1) I love butternut squash, and 2) Goat cheese is the only cheese I can have without a stomach ache.
It didn’t take me long to decide that I wanted to do a sort of twice-baked butternut squash recipe. I mixed in goat cheese and arugula with the “stuffing” after I baked the butternut squash. Then, on the side, I sauteed chopped up sausage, dates and ghee (as a topping). I seasoned most of this with cinnamon, so it had a sweet and savory flavor!
It ended up looking amazing, and I was SO happy that it tasted as good as it looked!
Feel free to get creative with this– you can opt-out the goat cheese, you can add in other things (bacon instead of sausage might be amazing). Chopped walnuts…candied pecans….the list goes on and on! Be sure to let us know if you try this out!
1 Small Butternut Squash
1 Chicken Sausage Link, chopped (I used an Apple & Chicken kind, but you can really pick any kind you want)
3 Medjool Dates, pitted and chopped
A handful of Arugula (pick two nice looking pieces for garnish, the rest chop up for the stuffing)
3 T Goat Cheese
1 T Ghee (Clarified Butter)
1/2 tsp Cinnamon
Set the oven to 425 degrees.
Chop the butternut squash in half and line in a greased baking pan. Drizzle with a little olive oil and bake for around 45 minutes (or until you can remove the center easily with a spoon).
While you’re waiting for your squash to cook, chop up the sausage and dates and throw into a skillet. Add the ghee and let it simmer on low heat for around 15 minutes or until golden. Set aside when done. This will be your topping for the stuffing.
Once the squash is fully-cooked, scoop out the insides into a large bowl. Combine the arugula and goats cheese with the squash and mix until blended evenly.
Once blended, add the mixture back into the butternut squash. Then add the dates & sausage on top.
Pop back in the oven for about five minutes.
At the end, sprinkle some fresh goats cheese on top and a sprig of arugula. You can also lightly add some cinnamon on top.
Absolutely delicious! Enjoy!
This recipe should serve about 3 people.
Fat- 34 G (11.3 G Per Serving)
Carbs- 69 G (23 G Per Serving)
Protein – 33 G (11 G Per Serving)
850 for the whole dish (283 Per Serving)