Stuffed squash with sausage and raclette cheese
A stuffed squash is as beautiful as it is delicious! This one offers a perfect balance of richness, texture, and comfort. Its tender, sweet flesh cradles a flavorful filling of mild Italian sausage, shallots, garlic, apple, spinach, walnuts, and cream.
Ingredients
- 1 Butternut squash
- 30 ml (2 tbsp) of olive oil
- Salt and pepper to taste
- 15 ml (1 tbsp) of canola oil
- 300 g (2/3 lb) of mild Italian sausage meat
- 60 ml (1/4 cup) chopped dried (French) shallots
- 15 ml (1 tbsp) chopped garlic
- 1 small apple, cut into small dice
- 250 ml (1 cup) of chopped baby spinach
- 80 ml (1/3 cup) chopped walnuts
- 125 ml (1/2 cup) of 15% cooking cream
- 200 g (approximately 1/2 lb) of thinly sliced Compton Raclette cheese with pepper
Steps
- Preheat the oven to 205 °C (400 °F).
- Cut the squash in half lengthwise. Remove the stringy bits and seeds.
- Place the squash halves, cut-side up, on a baking sheet lined with parchment paper. Brush with olive oil. Season with salt and pepper.
- Bake for 35 to 40 minutes, until the meat is almost tender.
- Meanwhile, heat the canola oil in a large skillet over medium heat. Cook the sausage meat for 4 to 5 minutes, breaking it up as it cooks.
- Add the shallots and garlic. Cook for 1 minute.
- Add the diced apple, spinach, and walnuts. Continue cooking for 2 minutes, stirring occasionally. Season with salt and pepper. Add the cream and stir. Remove from the heat.
- Stuff the halved squash with the sausage mixture. Top with cheese.
- Continue baking for 8 to 10 minutes, until the cheese is melted and lightly browned, and the squash is completely tender.
