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14 January, 2021 by Ruthy Kirwan

Sausage-Stuffed Portobello with Maple Butternut Squash

Sausage sweetened with maple and stuffed in portobello caps, roasted on a sheet pan with sliced butternut squash.

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Maple pairs wonderfully with sausage, and it pairs great with butternut squash, too! I like to serve this dish with a big bowl of fresh greens on the side, as it makes an excellent topper for a simple salad. The recipe below calls for pork sausage, but you could easily make this vegetarian by using meat-free sausage, or lighter in calories by using chicken sausage. No butternut squash? Acorn squash is a great swap.

Sausage-Stuffed Portobello with Maple Butternut Squash

Ruthy Kirwan
Sausage sweetened with maple and stuffed in portobello caps, roasted on a sheet pan with sliced butternut squash.
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Course Dinner, One Pan
Servings 2

Equipment

  • 1 Full-Size Sheet Pan, 11 x 7 inch

Ingredients
  

For the Stuffed Portobello

  • 4 portobello mushrooms
  • 1 pound pork sausage casings removed

For the Maple Butternut Squash

  • 1 large butternut squash
  • Olive oil to taste
  • Kosher salt to taste
  • 2 teaspoons smoked paprika
  • ⅓ cup maple syrup

Instructions
 

Prep Ahead

  • Peel, deseed, and slice the butternut squash. Transfer to a resealable bag and press out any excess air.
  • Cook the sausage and, when cool enough to handle, transfer to a resealable bag or container.

Prepare From Prepped

  • Preheat the oven to 400*F and line a large sheet pan with parchment paper or foil.
  • Arrange the butternut squash on the pan (you may need two pans if you have a lot of sliced squash)
  • Drizzle the squash with olive oil, salt, smoked paprika, and maple syrup.
  • Arrange the mushroom caps on top of the squash, gill side up, and drizzle with the oil and salt.
  • Spoon the sausage into the mushrooms.
  • Place pan in the oven and bake 22-25 minutes, until the butternut squash is cooked through and the mushrooms are soft and cooked through.

Make From Fresh

  • Preheat the oven to 400*F and line a large sheet pan with foil or parchment paper.
  • Cook the sausage over medium heat in a large skillet, using a wooden spoon to break it up, until it is mostly cooked (a little pink is fine- it’ll finish cooking in the oven).
  • While the sausage is cooking, prepare the butternut squash: Peel the squash and scoop the seeds out with a spoon, discarding them.
  • Slice the butternut squash about 1/4 inch thick and arrange on the sheet pan, placing the slices side by side (you may need two sheet pans if you squash is large)
  • Drizzle the squash with olive oil and sprinkle liberally with salt and smoked paprika, then drizzle with maple syrup.
  • Use a spoon to remove any stems in the mushrooms and scrape away some of the gills, creating a small “bowl” in the underside of the mushroom cap.
  • When the sausage is cooked, arrange the mushrooms gill-side up on top of the butternut squash and top with the sausage.
  • Place the pan in the oven and bake, 22-25 minutes, until the butternut squash is completely cooked through and the mushrooms are soft and cooked through.
  • Remove and serve together.

Notes

Maple pairs wonderfully with sausage, and it pairs great with butternut squash, too! I like to serve this dish with a big bowl of fresh greens on the side, as it makes an excellent topper for a simple salad. The recipe below calls for pork sausage, but you could easily make this vegetarian by using meat-free sausage, or lighter in calories by using chicken sausage. No butternut squash? Acorn squash is a great swap.
Tried this recipe?Let us know how it was!
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Category: Dinner, Oven Baked, Pork, Sheet PanCooking Type: Oven Baked, Sheet PanMain Ingredient: PorkMeal Type: Dinner

About Ruthy Kirwan

Ruthy Kirwan is a recipe tester and developer living in NYC with her two small kids and hard-working husband. She created Percolate Kitchen in 2016 to help busy people get their act together in the kitchen. Learn more at percolatekitchen.com/about

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