Fall into Squash

 In Food

Fall is here! Well, not really, but I can feel it coming.  I can see it at the grocery store and a little piece of it was in my oven over the weekend. I picked up a beautiful butternut squash from the Co-op on Saturday and truly and no idea what I was going to do with it. I just knew that it wasn’t too hot to turn on my oven and I was ready for some fall cooking.  I contemplated soup, chopped something rater, basic roasting or stuffing. After a little consideration stuffed squash won. I have made a few variations of stuffed squash, you can find another one HERE on it.

4 way squash photo

Stuffed Butternut Squash

What you will need:
1 butternut squash, halved and hollowed out at base and neck – reserves some squash to chop up
1 onions- chopped
1/2 red bell pepper- chopped
1 TBS crushed garlic
2 Raw Italian chicken sausages

Coconut oil
Fresh Sage
Crushed red peppers

What to do:
Preheat oven to 375
1. Sautee onions with olive oil in pan
2. Cut squash in half, remove seeds and hollow out the neck carefully using a knife and spoon reserving some squash to cube.
3. Chop red peppers
4. Remove chicken sausage from casing and crumble, then add to onions cooking along with peppers, squash and garlic. Cook for about 3 min. (sausage will not be fully cooked)
5. Salt and pepper squash, then stuff with onion, sausage and pepper mix and sprinkle with crushed red peppers.
6. Bake in a foil lined baking sheet 30-40min, until squash is fork tender. Top with sliced fresh sage.
(oven time and temp may very depending on size of squash)

Today’s Workout

A) Dip Insanity
Focus on position & loading

B) 4 RFQR (:20:20)
Double unders
Box jumps (24/20)
Overhead squats (~60%)

3-5 x 5 (~80-85%)

And Coming Friday
Mental Toughness

“The KB”
250m Row
25 Burpees
500m Row
25 Burpees
1000m Row
25 Burpees
2000m Row
25 Burpees



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