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Sausage Stuffed Butternut Squash Recipe

Sausage Stuffed Butternut Squash Recipe
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★★★★★

5.1 from 28 reviews

A hearty and flavorful dish featuring roasted butternut squash halves stuffed with a savory mixture of sausage, apples, fresh herbs, spinach, nuts, and dried cranberries, finished with a golden parmesan topping. Perfect for a comforting fall or winter meal that balances savory and sweet flavors.

Ingredients

Scale

Butternut Squash

  • 2 whole butternut squash (about 2–2.5 lbs each)
  • 2 tablespoons olive oil (divided)
  • Kosher salt (to taste)
  • Ground black pepper (to taste)

Sausage Filling

  • 1 lb ground sausage (or ground turkey, or ground beef)
  • 2 stalks celery, diced (about 1/3 cup)
  • 1 small yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon chicken stock or white wine (for deglazing)
  • 2 cups fresh spinach
  • 1 small apple, diced
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • Shredded parmesan cheese (optional, for topping)

Instructions

  1. Prepare the squash: Preheat oven to 400°F. Spray or line a baking sheet with parchment paper. Cut off ends of each butternut squash about 3/4 inch, then cut each squash in half lengthwise to yield four halves.
  2. Roast the squash: Drizzle each half with olive oil, and sprinkle with salt and pepper. Place cut side up on the baking sheet and roast for 40-45 minutes, or until a sharp knife easily pierces the center. Remove from oven and let cool slightly.
  3. Make the sausage and apple filling: Heat a large skillet over medium-high heat and add a bit of olive oil. Add the sausage and cook, breaking it up until no longer pink. Add diced onions, celery, and garlic; cook for a few minutes until softened. Add chopped rosemary, sage, spinach, and chicken stock or wine to deglaze pan, cooking until spinach wilts (about 3-4 minutes). Remove from heat and stir in diced apple, dried cranberries, and pecans.
  4. Fill the squash: Carefully scoop out the roasted squash flesh, leaving a 1/2-3/4 inch border around the skin and about 2.5 inches from the bottom to maintain shape. Reserve the scooped squash for another use like soup or mash. Divide the sausage filling evenly among the squash halves. Top each with shredded parmesan cheese if using.
  5. Bake to finish: Return the stuffed squash halves to the oven and bake for an additional 10 minutes at 400°F to brown the tops and meld flavors.
  6. Serve: Remove from oven, let cool for a few minutes, then serve hot as a satisfying main or side dish.

Notes

  • You can substitute ground turkey or beef for sausage depending on preference.
  • The size of butternut squash can affect roasting time; larger squash may require longer roasting.
  • Reserved squash flesh can be used for making soup or mashed squash.
  • Parmesan cheese topping is optional but adds a nice savory crust.
  • To make it gluten-free, ensure sausage contains no gluten ingredients.
  • Use chicken stock or white wine to add moisture and deglaze the pan for flavor development.

Nutrition

Keywords: butternut squash, stuffed squash, sausage stuffing, fall recipe, roasted squash, savory apple stuffing, holiday side dish

Find it online: https://foodbylina.com/sausage-stuffed-butternut-squash-recipe/