Ingredients
- 1 large butternut squash peeled and cut into 1/2 inch cubes, about 6 cups
- 1 1/2 tbsp olive oil or avocado oil, for roasting
- sea salt and black pepper
- 2 tbsp ghee or olive or avocado oil, more as needed
- 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
- 2 tsp fresh rosemary minced***
- 1 tsp fresh thyme leaves ***
- 1 teaspoon fresh sage leaves minced***
- 3/4 cup dried cranberries fruit sweetened for Whole30
- 1 egg whisked (optional**)
- Fresh parsley minced, for garnish
Instructions
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First prepare to roast the butternut squash cubes.
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Preheat your oven to 425° F. Toss the butternut cubes with the 1 1/2 Tbsp oil, salt and pepper and spread out in a single layer on a large baking sheet lined with parchment paper.
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Roast in the preheated oven for 30-40 minutes, stirring or turning once for even browning. Squash should be soft and toasty brown before removing.
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While the squash is roasting, get your other ingredients chopped and ready.
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Heat a large skillet med to med-hi heat and add the 2 Tbsp additional cooking fat. Once heated, add chopped onion and celery and cook for about 3-5 minutes, until softened.
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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 browned, then lower the heat to medium.
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Add the chopped apples and herbs (or poultry seasoning) and cook for a minute or two until just softened, then add salt. Lower the heat and stir to combine all flavors. Simmer for 2 more minutes, remove from heat and set aside.
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Once the butternut squash is roasted (it should 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 want your stuffing to "stick" add the whisked egg** to the mixture and toss/mix to incorporate.
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Lower the oven heat to 375° F. If you used an ovenproof skillet, you can bake right in the skillet. If your skillet is not ovenproof, transfer the stuffing mixture to a large baking dish and spread out evenly.
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Bake in the preheated oven for 25-30 minutes if you used the egg, and 15-20 without the egg. The top should be toasty. Garnish with fresh parsley if desired. Enjoy!!
Recipe Notes
**Adding the egg will make the stuffing stick together as it sets in the oven. It's an optional step depending on your preference.
***You can also use 2-3 teaspoons of dried poultry seasoning in place of the fresh herbs.