Turkey Sausage-Stuffed Delicata Squash
Roasted Garlic Lemon Broccoli
Ingredients
- 2 delicata squash, halved lengthwise and seeded
- 2 tsp and 1 Tbsp olive oil, divided
- 4 Italian turkey sausages (such as Jennie-O), casings removed
- ½ cup finely chopped celery
- ½ cup finely chopped onion
- 4 cloves garlic, minced
- ½ tsp dried sage
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ cup cooked wild rice (optional)
- ¼ cup coarsely chopped dried cherries
- ¼ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
- Brush cut sides of squash with 2 tsp oil. Place cut-sides down on the baking sheet. Bake until soft, 20 to 25 minutes.
- Heat 1 Tbsp oil in a medium pan over medium-high heat. Add turkey sausage. Sauté, breaking up into small crumbles, until browned, 2 to 3 minutes.
- Reduce heat to medium and add celery, onion, garlic, sage, rosemary and thyme. Continue cooking until vegetables are soft, 4 to 5 minutes. Stir in rice, cherries, and parsley until mixture is warmed through, 1 to 2 minutes.
- Turn squash halves over so they are cut-side up. Fill with the sausage mixture and top with Parmesan cheese. Return to oven and bake until cheese is melted, 2 to 3 minutes.
Side Dish Ingredients
- 1¼ heads broccoli, separated into florets
- 1¼ tsp extra-virgin olive oil
- ¾ tsp sea salt
- ¼ tsp ground black pepper
- ⅝ clove garlic, minced
- ¼ tsp lemon juice
Side Dish Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
- Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
248
|
49
|
297
|
| Fat (g) | 22 | 2 | 24 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 20 | 3 | 23 |
| Carb (g) | 19 | 7 | 26 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 799 | 326 | 1125 |
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