Stuffed Butternut Squash

Nothing says fall like butternut squash. Yes, I know—pumpkin, apples, cinnamon-spiced everything. But on the savory side, it's all about butternut squash for me. There are so many different ways to enjoy this type of squash—from roasted butternut squash soup to butternut squash lasagna—but one of the easiest butternut squash recipes you'll ever make is this one right here.

Butternut squash can be a little tough to tackle when you're trying to peel and cut it up, but for this recipe, all you have to do is halve the squash and scoop out the seeds! Now, if you want to make your life even easier, you can make the sausage and rice filling a day ahead and pop it in the fridge. Roasting the squash is pretty hands-off, so it's easy to pop in the oven and go about your night. When it's done roasting, just do a little scooping, fill up the squash, bake, and it's ready to serve at the table.

Do you eat the skin on butternut squash?

It's totally edible, but butternut squash skin tends to be tough and unpleasant, so you'll want to avoid eating it. The flesh is much more tender and delicious!

What does chiffonade mean?

Chiffonade is a cutting technique used for slicing things into thin, ribbon-like pieces. It's great for tender greens and herbs that bruise easily and are hard to chop. In this recipe, you chiffonade the kale. To do this, grab three to four large leaves and stack them on top of one another. Then, roll the bunch up lengthwise. Grab a sharp knife and cut the kale crosswise into ribbons. It's easy!