Red curry paste is used to season this substantial vegetarian curry made with butternut squash, chickpeas, and tomatoes. scrumptious with rice!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (2 pound) butternut squash, halved and seeded
- 8 ounces bulk pork sausage
- ¼ cup chopped onion
- 2 cloves garlic, minced
- ⅓ cup grated Parmesan cheese
- ½ cup soft bread crumbs
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
- Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
- Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
- Bake in the preheated oven for 25 minutes.
Nutrition Facts
| Calories | 295 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 5 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 649 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |