How to Make
Stuffed Butternut Squash (Sausage Or Vegan)

Roast Squash:

1.  Preheat over to 400 degrees F.
2.  Prepare the butternut squash by slicing in half lengthwise. Use an ice cream scooper to remove seeds and pulp.
3. Place butternut squash cut sides up on a baking sheet lined with parchment paper. Brush the cut sides of the squash halves with olive oil. Season generously with salt & pepper.
4. Turn the squash halves over and place cut side down on baking sheet.
5. Roast for approximately 40 minutes. 
6. Test for doneness by using a fork. The fork should feel little to no resistance when squash if fully cooked.
   

Make Sausage Filling:

1. Make filling while squash is roasting in the oven.
2. In a large skillet, heat olive oil , add diced onion and cook on med/high heat for several minutes until translucent.
3. Add crumpled sausage, minced garlic and Italian seasoning and cook until sausage is thoroughly cooked. 
4. Add fresh spinach and chopped pecans and cook another 5 minutes on medium heat until spinach is all wilted.
5. Add dried cranberries, mix well and remove from heat. Set aside until squash is ready.

If doing the Vegan version, cook portobello with onion and vegan butter and special spices until water has evaporated. Add garlic and Italian seasoning in the last few minutes. Add spinach and pecans and cook another 5 min until wilted. Add cranberries, mix well and remove from heat. Set aside until squash is ready.

Assembly:

1. Remove squash from the oven, turn the cooked squash cut side up.
2. Using an ice cream scooper, scoop out the flesh in the neck of the squash leaving about a 1 inch border border slong the sides.
3. Reheat the filling if necessary and fill the squash dividing the mixture evenly between the two halves.
4. Serve on a pretty plate. I cut the squash into about 5 slices crosswise for ease of serving.