Sausage and butternut squash stuffed tomatoes

Photo courtesy of Leaves of Life. Recipe courtesy of Against All Grain.


  • 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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