Sausage and Butternut Squash Stuffed Tomatoes

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I buy kitchen gadgets and cookbooks like most women buy shoes and purses.  Well…that may not be entirely the truth as I also do love a good pair of heels now and again but overall, I LOVE kitchen gadgets.  On my last visit to Costco, I saw the newly released Against All Grain cookbook.  I love her Facebook page and Instagram food pics and couldn’t wait to take home my very own copy to test out.  So far, I’m in love!  All three recipes that I’ve tried have been huge hits!  I made this one for our weekly family dinner and it was yummy!  It was great leftover at lunch today too.  Bonus!  Take advantage of the end of season tomato batches and thank me later for this delicious find!  Enjoy y’all!



Sausage and Butternut Squash Stuffed Tomatoes

(recipe courtesy of Against All Grain – serves 4)



  • 4 large tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound mild Italian sausage, casings removed and crumbled
  • 1 cup peeled and finely diced butternut squash
  • 1/2 cup diced yellow onion
  • 4 ounces mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 cup almond meal



  1. Preheat the oven to 350 degrees
  2. Core the tomatoes, leaving the bottoms intact. Using a small spoon, gently scrape out the seeds and half of the flesh, carefully leaving the skin intact.
  3. Drain the tomatoes, cut side down, on paper towels while preparing the filling.
  4. Heat the oil in a skillet over medium heat and brown the Italian sausage, about 5 minutes.
  5. Add the squash, onion, mushrooms, garlic, basil, rosemary, salt, and pepper and saute until the vegetables are soft, about 15 minutes. Remove from the heat and stir in the almond meal.
  6. Spoon the filling into the tomatoes, packing it down slightly.
  7. Place the stuffed tomatoes in a lightly greased baking dish, and baked until tomatoes are cooked through and the filling is golden brown on top, about 40 minutes.





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