Kuri squash is similar to pumpkin but with a thinner skin. It has a sweet taste to it, and when paired with savory sausage and walnuts rounds out to become a perfect fall dish. Together, the ingredients provide all types of nutrients that will keep your immune system healthy throughout the change in seasons as the days become shorter and cooler.
Any winter squash is a decent source of cartenoids which are key antioxidant nutrients. Three key antioxidants found in winter squash are zeaxanthin, beta-cryptoxanthin and lutein. Antioxidant nutrients are important to neutralize free radicals. Also present are vitamins A and C, manganese, B6, potassium and folate. Winter squash is also very high in fiber.
Sausage (I used Trader Joe’s!)
1/4 cup toasted walnuts
2 cups baby spinach
Kerrygold light butter
Preheat oven to 350 degrees. Add the squash to a baking pan that is filled with about a inch of water and bake until soft.
While squash is baking take a saute pan and place on stove on medium heat. Add olive oil, garlic, red onion and saute until soft. Add sausage and as it begins to cook slice it so it will begin to eventually crumble. Add the walnuts to a side of the pan and allow to toast in the oil. Once sausage is cooked through mix all ingredients together and then top with spinach. Allow spinach to cook through and blend into the sausage mix. Add nutmeg.
Take squash out of oven and slice in half and remove seed. In bottom of half of the squash add 1 tablespoon maple extract and 1 teaspoon of light Kerrygold butter. Then add sausage mix to each squash and place in oven and cook for about 10 minutes.