Butternut Squash Rice, Sausage, Apple and Pecan Stuffing

Butternut Squash Rice, Sausage, Apple and Pecan Stuffing

Well, considering Thanksgiving is in three days, it’s about time I post a stuffing recipe.

I actually had to improvise with this recipe, because I lost one of my spiralizer blades.

You’d think I’d have those things on lockdown, considering my obsession with my spiralizer, but, alas, somewhere in the shuffle, I lost Blade C.

Butternut Squash Rice, Sausage, Apple and Pecan Stuffing

Don’t worry, I already ordered a new one on Amazon.

Anyway, I had to use Blade B instead of Blade C, so the bits of butternut squash “rice” look more like shavings than rice, but you can imagine, right?

If the butternut squash was more riced, it would look more like a wild rice stuffing (that was my intention.) If you’re gluten-free, avoiding processed breads, Paleo or simply don’t like bread (do people like that actually exist?!), then this stuffing is for you.

Butternut Squash Rice, Sausage, Apple and Pecan Stuffing

It’s got all the stuffing favorites – apples, pecans, sausage, celery and thyme. Instead of using wild rice (a common stuffing component), we’re substituting in butternut squash rice – which adds a lovely sweetness and flavor that amplifies the sweetness in the sausage.

In the recipe, I say the parmesan cheese is optional, because I actually made two batches – one with parmesan and one without. I just really couldn’t pick which I liked better – which proves to me that you don’t necessarily need the parmesan. It will be delicious without (so, if you’re dairy-free or Paleo, skip the last step of sprinkling with parmesan.)

Butternut Squash Rice, Sausage, Apple and Pecan Stuffing

Plus, what better way to get in veggies at Thanksgiving than with butternut squash, which is pretty much the ultimate winter vegetable? Speaking of fitting in more veggies – if you’re a veggie freak like me, you should check out this shirt by BuyMeBrunch:

I’m going to share with you some of my healthy tips for Thanksgiving on Wednesday, but to be perfectly honest, I treat these kind of holidays as “treat days.” I don’t like using the word “cheat day,” it makes it sound like you’re doing something bad or wrong. You’re not – you’re focusing on enjoying your time with loved ones, not obsessing over the portions on your plate.

However, if you want to do your best to avoid a food hangover, swap in this stuffing for a bread stuffing and you’ll be running laps outside while everyone is belly-up on the couch.

Butternut Squash Rice, Sausage, Apple and Pecan Stuffing

I’ll probably be belly-up, day-dreaming about cradling my cookbook (which is available for preorder now!!!).

MINTED GIVEAWAY

Also, don’t forget about the Minted giveaway going on! Minted is kindly offering two lucky Inspiralized readers a $150 gift card to Minted.com. Offer ends November 26 at 11:59pm EST. To enter the giveaway, use the widget below: a Rafflecopter giveaway

Nutritional Information & Recipe

Inspiralized

Butternut Squash Rice, Sausage, Apple and Pecan Stuffing

Yields 6

20 minPrep Time

35 minCook Time

55 minTotal Time

Save Recipe

Ingredients

  • 1 large butternut squash, peeled, Blade C
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, minced
  • 3 celery ribs, diced
  • ½ cup diced yellow or white onion
  • 2 teaspoons dried thyme
  • 3 sweet Italian sausage links, decased
  • 3/4 cup roughly chopped pecans
  • 1 Gala apple, Blade B
  • 2 tablespoons chopped parsley
  • salt and pepper, to taste
  • ½ cup shredded parmesan cheese (optional)

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place the butternut squash noodles into a food processor and pulse until rice-like. Set aside.
  3. Place a large, deep skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, celery, onion, thyme and season with salt and pepper. Cook for 3-5 minutes or until the vegetables soften and then add in the sausage, breaking it up with a wooden spoon and cook until it’s no longer pink, about 5 more minutes.
  4. Add in the apples, butternut squash rice and parsley. Season with salt and pepper and stir to combine and cook for 2-3 minutes or until everything is heated through. Remove from heat and transfer to a large casserole dish. Fold in the pecans, stir once more and then top with the parmesan cheese (optional) and bake for 15-20 minutes or until butternut squash rice is no longer crunchy.
http://inspiralized.com/butternut-squash-rice-sausage-apple-and-pecan-stuffing/

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Comments

  1. That looks delicious!

  2. This sounds great, and not just for Thanksgiving! I think I will try it with chicken sausage to reduce the fat content. Also, will probably leave out the parmesan (don’t tell my husband, the cheese addict!)

  3. I love butternut squash! Great idea for Thanksgiving!

  4. I’m definitely going to try this as I have ( and love) all the ingredients used! Yum!

  5. Looks delicious and flavorful!

  6. Kathleen Schasch :

    This looks fabulous!

  7. I would choose the Joy to the World foil art.

  8. This recipe looks terrific! I cannot wait to try it!

  9. Is there a way to order just a replacement blade rather than a new spiralizer? I also lost my blade C!

  10. Looks and sounds fabulous. Can’t wait to try it. Also can’t wait for your cookbook to come out.

  11. This sounds delicious. Any thoughts on prepping in advance and heating in the oven? Or maybe preparing everything through step 3, ricing the squash and setting all that aside the day before. Then heating the sausage mixture on Thanksgiving and proceeding with step 4? Thanks!

    • Yes, that would definitely all work – you can do all the prep except for baking in the oven!

      • [email protected] :

        Thanks, Ali! I’ve been thinking a lot about you and my neglected Spiralizer lately. I want to focus on getting more veggies into my (and my kids’) life, and I think Inspiralizing may be the way to go! I’m glad I have your site as a resource! Happy Thanksgiving!

  12. Sounds delicious! I’d send some happy new year’s cards from minted!

  13. I would buy some Christmas cards :)

  14. It looks so good! can’t wait to give it a try!

  15. I’m going to try this as an entree, but with sweet potato instead of the squash and venison sausage instead of the pork. Will let you know how it turns out!

  16. I tried this for Thanksgiving instead of a typical stuffing. Taste was excellent, but preparation was time consuming.

  17. I just made this as the main course for dinner (using a combo of andouille and spicy chicken sausage for the sausages and goat cheese instead of parmesan because it’s what I had), and it was SO GOOD! My boyfriend said we should add it to the regular rotation and that “it’s so great to have all the fall flavors without it being heavy.” I wish I could go back to Thanksgiving and make this – next year! Thank you!! (I also CANNOT WAIT for your cookbook!)

  18. I just made this for dinner recently and it was a big hit. Loved the flavor combinations! And while the prep does have a bunch of steps, it still came together pretty quickly.

  19. First, Happy Holidays! Second, I have been put in charge of bringing 2 spiralized side dishes to Christmas. This one looks great! Do you think I can make it ahead of time and then reheat it or make it ahead of time but bake it once we get to our destination?

  20. I just purchased a spiralizer and love it. Have made zucchini noodles (hot and cold). My husband has enjoyed all the different recipes I have made so far! This recipe looks great for a main course!

  21. I made the butternut squash, apple, sausage stuffing with pecans yesterday, I really was troubled over how to spiralize apples without having to pick out the seeds and core pieces, I also do not like apple peels but I knew I could peel the apple before spiralizing so I just need to figure out how to work around the core and seeds. A while back I purchased a Good Grips apple corer and I decided it was worth a try. I used this to core the apple, then I peeled the apple and placed it on my spiralizer. I had to hold it in place until I brought the pusher/turner part up and stuck the spikes into the apple, it worked like a charm as long as you keep pressure on the apple it stays in place, no seeds or nasty core remnants in your food to pick out or worry about a guest having to discreetly spit into a napkin. Maybe someone has already tried this or suggested this but I was pretty happy it worked for me. The dish was awesome as well, so full of flavor.

  22. Oh man that looks amazing!!!! I wish I had seen this before I made stuffing this year, but no reason I can’t make later with a nice bowl of soup.

    Thanks for the share

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