OMMMMG!! This Sausage and Pomegranate Stuffed Butternut Squash is just amazing. I wish I could claim it as my own recipe but I did not create this genius combination. I found this recipe from Cassy Joy at fedandfit.com and reached out to her to see if I could share this recipe on my blog and she was kind enough to let me do that. If you haven’t checked out her site yet, you totally should. She has so many great recipes and is just a really positive person who always inspires me in the kitchen.
This recipe looks complicated but it’s actually really easy to make and the flavors compliment each other just beautifully. The combination of butternut squash with hot Italian sausage, pomegranate seeds and a savory lemon rosemary sauce is just perfect. I’m usually not one to go on and on about a recipe (that’s a lie) but this dish is muh favvv. I told my mom to make this and she was blown away too so I promise you, you will love it!
What’s so great about it is that it’s a whole meal so no need to worry about a side dish either. Simple enough to make for a family dinner and elaborate enough to make for a dinner party.
How are your health goals going so far into the new year? It can be difficult to keep up the momentum and commitment you felt at the beginning of the month but don’t lose steam. Remember, small changes daily add up to surmountable long term changes. Results can take months and years sometimes before you notice changes, so if you’re making sure to get your daily exercise in and have been making good decisions with you food, then I promise you it will pay off. I definitely ate too many non-paleo foods over the holidays, gained some weight, and am struggling to get back to looking and feeling my best. My thyroid and hormone issues have been flaring up because of it so I know I need to clean up my diet a little too.
- 1 tablespoon grass-fed butter, ghee, or avocado oil
- 2 pounds hot or mild Italian sausage
- 2 small-medium sized butternut squash, sliced in half lengthwise and deseeded
- ½ teaspoon fine sea salt
- 1 large pomegranate, deseeded (about 1 cup)
- 2 tablespoons chopped fresh Italian parsley
- For the lemon rosemary sauce:
- ½ healthy mayo Primal Kitchen or Sir Kensington's Mayo
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon fresh finely chopped rosemary