- 3 mini butternut squashes or 2 delicata squashes, halved and seeds scooped out
- 2 tbsp. olive oil
- 1 small onion, chopped
- 2 carrots, chopped
- 1 lb. ground pork
- 1 tsp. garlic powder
- 1/2 tsp salt
- 1/2 tsp. black pepper
- 1 chopped apple
- 1 tbsp. chopped sage
- 2 tsp. fresh thyme leaves
- 1 tbsp. dijon mustard
- 2 tsp. apple cider vinegar
- 2 tsp. soy sauce
- 2 tsp. honey
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HOW TO MAKE Delicious Stuffed Winter Butternut Squash
Step 1. Preheat your oven to 375 degrees Fahrenheit.
Step 2. Place the squash halves cut side down on a sheet pan and drizzle with oil. Bake for about 30 minutes or until tender.
Step 3. While the squash is cooking, heat the olive oil in a large pan. Once hot, add the onion and carrot and saute until soft. Add the ground pork and brown in the pan. Once almost browned, add the garlic powder, salt and pepper.
Step 4. When the meat is browned and no longer pink, add the apple, sage and thyme and saute until the apples begin to soften.
Step 5. Then add the mustard, vinegar, soy sauce and honey and stir until the liquid in the pan thickens or evaporates.
Step 6. Scoop the majority of the flesh out of the insides of the squashes and stir the mashed squash into the pork mixture.
Step 7: Spoon the pork and squash mixture back into the squash halves.
Step 8: Place the squash halves back into the oven for 15 minutes, or until they begin to brown. Use your Thermopro thermometer to ensure the stuffed squash are at least 165 degrees Fahrenheit.
Step 9: Top with more fresh thyme and enjoy!