Cozy butternut squash boats
If “cottage” could describe a food, it would be this.
Key notes
We buy dry beans and, as usual, I do some prep work before cooking with them. Soaking the beans (dried beans) for 12 hours removes complete sugars (reducing gas + bloating), reduces phytates (which block mineral absorption), improves texture (allowing a consistent and creamy texture), and removes toxins (such as lectins). I soak them in a pot with pure water and 1 TBSP of salt per 1 qt of water. You will want to fill the pot 3 inches over the beans as they will absorb and expand. You can simply place a lid on the pot and leave them overnight. I will then strain & cook them in the instant pot, but you can use any method to cook the beans.
Cheese- I like to use homemade mozzarella cheese! But… you can use regular mozzarella, parmesan goat cheese, manchego cheese, or another similar option. The recipe is pretty light on cheese, but you can double it up if you want it to stick together more or just want an overall cheesier dish.
Sautéing your onions and garlic is a must! If you leave them raw, they will overpower the other ingredients and will not fully cook. I like to soften mine on the stove with a little butter until they are just barely starting to brown.
To cut the butternut squash, I like to slice off the ends and rotate which side I'm cutting down. It help make an even cut! I also cut a few lines into the long side of the squash to help with the cooking process. Once they are done cooking, I will scoop some of the squash out, leaving about an 1/2 -1 inch all the way around.
The sausage you use will change the flavor! We like to use breakfast sausage from a local farmer.
Why fresh parsley? Fresh herbs offer more flavor, nutrients, and overall value you to your dish! If you use dried parsley, you’ll need to add the same amount (even though they are dehydrated and smaller per leaf) to get more flavor.
The kale you choose matters. Go for the fresh, whole pieces of kale. If you get pre-cut kale, it tends to include the stalks which will be tough and won’t go well with this dish. I will also be massaging my kale for this recipe! Its a simple oil and salt combo that helps soften the kale and aid in digestion.
Cozy Butternut squash boats
This recipe makes 4 boats which equals about 4-8 servings.
You can half the recipe pretty easily if you only have one squash!
appliances & kitchen items:
cutting board
cast iron skillet (or similar item)
mixing bowl (2-3)
cheese grater
measuring cups (1 cup, 1/4 cup, 1 tsp)
parchment paper
large cookie sheet or 9x13 pan
variety of knives depending on preference
spoon to combine ingredients
Ingredients
2 *large butternut squashes
1 lb of sausage
2 cups finely chopped kale (6-8 leaves)
1 onion (white or gold)
4 large cloves of garlic
1 cup chopped fresh parsley
2 cups black beans (soaked + cooked or canned)
2 cups of shredded cheese (more or less if preferred)
2 TBSP butter or coconut oil (any choice of oil to cover squash and sauté onions + garlic)
2 tsp virgin olive oil
1 TBSP salt (I like to use Himalayan salt)
1 large apple (or two small) *OPTIONAL (any kind will do!)
1/4 cup dried cranberries *OPTIONAL
1/2 cup roasted pecans *OPTIONAL
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Prep your baking pan. You can use a cookie tray, two cast iron skillet, or a large baking dish of choice. I recommend adding parchment paper unless you have a toxic free, non stick pan.
Rinse your butternut squashes, fresh parsley, and kale. Set the parsley and kale on a towel to dry.
Cut the squashes in half longways. I like to just barely cut the ends and the rotate between which side I cut down on that way it cuts more evenly. (see photo in the key notes section at the beginning of this blog!)
Remove the seeds from the squash. I just use a spoon to scoop them out. I also like to cut 3 lines both directions into the long side of the squash. Set them on the pan.
Brush about 1/2 TBSP of coconut oil on face of the 4 squash boats.
Sprinkle about 1 tsp of salt on the boats (1/4 tsp per boat).
Bake for 25-35 minutes. You want the squash to be fully cooked. Check to see if they are soft (you can use a fork) and started to brown.
While your squash is cooking, prep the filling:
Brown the ground sausage. Remove from heat and set aside.
Dice the onion + garlic cloves (I like them pretty small). Sauté them on the skillet with 1 TBPS of coconut oil and 1 tsp of salt. They should be soft and just starting to brown. Remove from heat and set aside.
Finely chop the kale. Set in a bowl and drizzle 2 tsp of olive oil with 1 tsp of salt over the top. Using clean hands, mix the kale like you are giving it a massage ;) Set aside.
Grate the cheese. Set aside.
mince the fresh parsley. Set aside.
Finalize any prep work with the black beans. If they are canned, be sure to strain and rinse them. If you cooked them from home, just strain them. Set aside.
*if you are adding the optional apple, rinse and dice it.
In a large mixing bowl, add 1 tsp salt, parsley, prepped kale, sausage, black beans, onions + garlic, and cheese. Now is the time to add in the dried cranberries, diced apple, and roasted pecans. Toss the ingredients together.
Add in 1 1/3 cup of the cheese (NOT the full 2 cups).
Once your Squash is ready, remove from the oven and scoop out some of the squash until there is roughly an 1/2- 1inch all the way around.
Evenly scoop the combined ingredients into the squash boats, top with the remaining cheese, and place in the oven.
Bake at 375 for 10-15 minutes or until cheese starts to brown (like a pizza!)
Light some candles, turn off the lights, play gentle music, and enjoy your meal! Depending on the person and size of your squash, you can serve each person 1 boat. You could also cut the boats in half and dish smaller servings.
NOTES:
the size of your butternut squash may be different than what I used to measure ingredients. If you have an abundance of mixture left after loading the boats, bake it on the side or leave it as a salad.
Do not toss the extra butternut squash that you scoop out! Add it to soup, serve it to your toddlers, or save for another recipe.
Store any leftovers in an air tight container and refrigerate.
Instead of the boat style, you can remove the squash from the skin and smooth out onto a baking pan. Continue the recipe as usual and add all the ingredients on top of the squash base!
Have you made this? Let me know how you like it or if you have any questions! Leave a comment or tag me in a photo on instagram!