21 day fix, butternut squash, fall squash, sausage stuffing, paleo, whole 30, healthy salad dressing, creamy garlic salad dressing, guilt free salad dressing, clean eating, eat clean, get fit over 40, michelle krill, side dish, healthy carbs, we need to eat carbs, better than stovetop, homemade stuffing
Recipes

Butternut Sausage Stuffing

Butternut Sausage Stuffing with Apples & Cranberries

A perfect healthy option for an at home or take along side dish. Honestly, this can be the main dish as far as I am concerned!!!

This delicious Butternut Sausage Stuffing with apples and cranberries has all the flavor of traditional Thanksgiving stuffing or dressing but is grain free, gluten free, dairy free, Paleo and Whole30 friendly! Toasted, sweet roasted butternut squash and savory sausage are the base for this healthy take on a holiday favorite.

Prep Time 15 minutes, Cook Time 55 minutes

21 day fix, butternut squash, fall squash, sausage stuffing, paleo, whole 30, healthy salad dressing, creamy garlic salad dressing, guilt free salad dressing, clean eating, eat clean, get fit over 40, michelle krill, side dish, healthy carbs, we need to eat carbs, better than stovetop, homemade stuffing

Ingredients

  • 1 large butternut squash peeled and cut into 1/2 inch cubes, about 5 1/2-6 cups
  • 1 1/2 tbsp cooking fat for roasting
  • 1/4 tsp sea salt
  • 2 tbsp cooking fat ghee, coconut oil, olive oil
  • 1 small onion chopped
  • 3 celery stalks chopped
  • 1 lb pork sausage (no sugar added for Whole30)
  • 1 large apple or 2 small, cored and chopped
  • 1/4-1/2 tsp salt
  • 1 tbsp + 1 tsp dried poultry seasoning
  • 3/4 cup dried cranberries
  • 1 egg whisked (optional)
  • Fresh parsley for garnish optional
21 day fix, butternut squash, fall squash, sausage stuffing, paleo, whole 30, healthy salad dressing, creamy garlic salad dressing, guilt free salad dressing, clean eating, eat clean, get fit over 40
Prep Tip: Buy the squash precut!

Steps

Preheat the oven to 425 degrees.

Prepare to roast the butternut squash cubes.Toss the cubes with the 1 1/2 Tbsp melted coconut oil and 1/4 tsp salt, and spread out in a single layer on a large baking sheet lined with parchment paper.

Roast the butternut squash cubes in the preheated oven for 30-40 minutes, stirring or turning once for even browning. Squash should be softened and toasty brown before removing.

While the squash is roasting, get the other ingredients chopped and started cooking.

Heat a large skillet over med to medium/high heat and add 2 Tbsp cooking fat.  Once heated, add chopped onion and celery and cook for about 3-5 minutes, until softened.

Add the ground sausage to the skillet and use a wooden spoon to break up lumps and stir as it cooks. Cook the sausage with the onions and celery until it is browned. Lower the heat to medium.

Add the chopped apples and cook for a couple of minutes until just softened. Now add the salt and . Lower the heat and stir to combine all flavors. Simmer for about 2 more minutes, and then remove from heat and set aside.

Once the butternut squash is roasted (it will be light brown and crisp on the outside), add it to the sausage mixture along with the dried cranberries and toss to combine. If you’re adding the whisked egg, now is the time to add it to the sausage mixture and toss/mix to incorporate.

Lower the oven heat to 375 degrees. If you used an ovenproof skillet, you can bake right in the skillet. If your skillet is not ovenproof, transfer the entire mixture to a 2-3 qt baking dish and spread out evenly.

Bake in the preheated oven for 30 minutes (less is okay if you’re skipping the egg) or until toasty and set. Garnish with fresh parsley if desired. So good!!