Stuffed butternut squash is filled with only three ingredients, but packed with flavor. The combination of sweet butternut squash, spicy Italian sausage, and tangy goat cheese has quickly become one of my favorite, protein-packed fall meals.
Cut the butternut squash in half long-wise. Remove the seeds from each half.
Using a metal sheet pan, place the butternut squash flesh side up. Rub 1 tablespoon of ghee or melted butter on the flesh of each side of the squash. Season with a dash of salt and pepper. Place in the oven and allow to roast for 1 hour.
Meanwhile, cook quinoa according to package.
Remove the casing from the Italian sausage. To a skillet, heat 1 tablespoon of ghee over medium heat. Add in the Italian sausage and break into crumbles using a wooden spoon. Cook until no pink remains and sausage is cooked through.
Crumble the goat cheese into small bites. Mix the quinoa, Italian sausage crumbles, and goat cheese together.
Once the squash has cooked, remove from oven and allow to cool for 10 minutes. Slightly mash the squash to create ample room for the stuffing. Add the quinoa, sausage, and goat cheese mixture to the top of the squash boats.
To save time, prep (cut & de-seed) the squash in the morning or the night before you wish to cook it.