Using a very sharp knife, slice the squash in half lengthwise. Scoop out the seeds and pulp and discard it. Do not peel butternut squash.
Brush the squash generously with olive oil then the maple syrup. Place on a cast iron baking sheet lined with either foil or parchment paper. Add salt and pepper.
Bake until softened, can be 30 to 45 minutes, depending on how squash thickness.
Slice open the sausage links lengthwise and crumble into a large skillet on medium high heat. Add the diced onion. Cook until mostly done, about 4 minutes.
Add the diced mushrooms and continue to cook until the vegetables have softened and the meat has cooked through. Drain any renderings.
Reduce to medium heat. Stir in the all the seasonings and herbs. .
Mix in the dried cranberries and cooked wild rice. Stir well and allow it all to warm through.
Once the butternut squash has roasted, remove it from the oven and allow it to cool slightly, enough to touch and cut. Remove the squash meat keeping the skins intact. Dice the roasted squash and mix it to the meat mixture.
Taste the mixture, add any more salt and pepper as needed. Spoon the sausage filling into the hallowed shells of the squash halves.
Return to the preheated oven and bake for 30 minutes. Once done, serve immediately and enjoy these stuffed roasted butternut squash halves.
Notes
To yield 1 1/2 cups of cooked wild rice, you'll need to cook approximately 3/4 cup of dried wild rice.
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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