4 Garlic Cloves, Minced
2 Shallots, Chopped
16 oz. Turkey Sausage (I prefer the ground breakfast sausage)
32 oz. Fresh Spinach
2 Medium Butternut Squash
1/2 to 1 Cup Parmesan Cheese, Shredded
8-12 Ounces Cream Cheese (I did 16 oz. the first go round and it was way too rich)
Salt and Pepper
Cut the butternut squash in half, take out the seeds, lightly spread on olive oil, salt and pepper. Place skin side up (flesh side down) and bake in an oven at 375 for about 45 minutes, or until soft.
While the squash is cooking, saute the garlic and shallots in olive oil. Add in the turkey sausage and cook thoroughly. Once cooked, add in the spinach and allow it to wilt down. Turn off the stove if the spinach has wilted and the squash isn't quite cooked.
Once the squash is cooked and cooled a bit, turn the stove back on, shred the squash and add it into the turkey/spinach mix. Then cube up your cream cheese and add it in, as well as the parmesan. Salt and pepper if desired.
Make sure it is all thoroughly warmed and no chunks of the cream cheese remain.
The nice thing about this recipe, is that you can easily omit the cream cheese portion and just use some parmesan, salt and pepper and it would still taste great. We served with a big salad and it was a hit all the way around in this house.