Sausage-Stuffed Portobello with Maple Butternut Squash

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

  

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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!