We love stuffed squash in theory, but often find the squash underseasoned and the filling dry. To rectify these two issues, we take all the ingredients you love, but assemble them in a casserole so that there is a bit of everything in every bite. The sweetness of the squash balances out the spiciness of the hot sausage. Substitute butternut if you can’t track down honeynut squash.
Sausage, Honeynut Squash, and Spinach Casserole
Ingredients
- 1 large (20 oz) honeynut squash
- 1 tbsp olive oil, divided
- ½ yellow onion, chopped
- 1 fennel bulb, cored and chopped
- 2 garlic cloves, peeled and sliced
- 1 lb bulk hot Italian sausage
- 12 oz frozen spinach, defrosted and squeezed dry
- 2 oz grated Parmesan cheese
Directions
1) Cut honeynut squash in half lengthwise. Scoop out and discard seeds and cut squash into ½” cubes. Divide honeynut squash between two greased Suvie pans. Drizzle each with 1 tsp olive oil and season with ½ tsp kosher salt and ¼ tsp ground black pepper. Place pans in Suvie. → Hold the Tap to Scan tag to the logo on the appliance.
Suvie Cook Settings
Bottom Zone: Bake at 425°F for 25 minutes
Top Zone: Bake at 425°F for 25 minutes
2) While the squash roasts, heat 1 tsp olive oil in a large skillet over medium heat until shimmering. Add onion and fennel and ½ tsp salt. Saute until fennel begins to brown, about 6 minutes.
3) Add the garlic and Italian sausage to the skillet, breaking up meat with a spoon. Cook until no longer pink, about 5 minutes. Stir in defrosted spinach. Season with additional salt and pepper to taste.
4) Remove pans from Suvie. Combine squash and sausage mixture in one pan, stirring to incorporate. Sprinkle Parmesan cheese over the top and return pan to Suvie.
5) Broil for 5-7 minutes until golden brown and crisp. Remove pan from Suvie, divide between plates and serve.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 580, Total Fat 43g, Total Carbohydrates 27g, Total Sodium 1140mg, Total Protein 24g.
