Cranberry and Sausage Stuffed Honeynut Squash with Quail Eggs
- Prep time: 20 minutes
- Cook time: 20 minutes
- Serves: 4-6
Take your lunch or dinner to the next level with this stuffed honeynut squash. Roasted to golden perfection and filled with a savoury-sweet blend of sausage, mushrooms, cranberries, and herbs, each squash half is topped with a sunny-side-up quail egg for an eggcellent finish. Ideal as a hearty main or standout side that will have everyone flocking to the table.
Ingredients
- 2 honey nut squashes, roasted
- 3 tbsp olive oil
- salt and pepper
- 1 cup mushrooms, diced
- 1 sausage, casing removed and cooked
- 1/4 cup pecans
- 1 cup spinach, chopped
- 2 tbsp chopped sage
- 1 tbsp chopped thyme
- 1 tbsp chopped rosemary
- 1/4 cup chopped dried cranberries
- 4-6 quail eggs
- 1/4 cup chopped parsley, for garnish
Ingredients:
Instructions
Preheat oven to 400°F (200°C).
Cut each honeynut squash in half and scoop out the seeds.
Place the squash halves cut side up on a baking sheet. Drizzle 1 tbsp olive oil over each half, ensuring even coverage, and season with salt and pepper.
Roast for 15-20 minutes or until the squash is golden and tender when pierced with a knife.
While the squash roasts, heat 1 tbsp olive oil in a pan over medium heat.
Sauté the mushrooms until slightly golden, then add the cooked sausage, pecans, spinach, sage, thyme, rosemary, and cranberries.
Cook until the spinach is wilted and the pecans are toasted. Turn off the heat and set aside.
Once the squash is done roasting, use a fork to gently mash and soften the flesh, making a slight well for the filling.
Divide the filling evenly among the squash halves.
In a separate pan, heat the remaining 1 tbsp olive oil. Cook the quail eggs sunny side up until whites are set and yolks are runny.
Place a sunny-side-up quail egg on each filled squash half. Garnish with chopped parsley and serve warm.
Enjoy this dish as a hearty side or a satisfying main course!
