Why Make This Recipe
Sausage Stuffed Butternut Squash is a perfect dish for any season. It combines the natural sweetness of roasted butternut squash with a savory sausage and apple filling, making it both hearty and healthy. This dish is visually appealing and makes for a warm, comforting meal. It’s great for dinner parties or a cozy family dinner, bringing flavors together that everyone will enjoy.
How to Make Sausage Stuffed Butternut Squash
Ingredients:
- 2 whole butternut squash – about 2-2.5lbs each
- 2 tablespoons olive oil – divided
- Kosher salt – to taste
- Ground black pepper – to taste
- 1 lb ground sausage, ground turkey, or ground beef
- 2 stalks of celery – diced – about 1/3 cup
- 1 small yellow onion – peeled and diced
- 3 cloves of garlic – peeled and minced
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 1 tablespoon chicken stock or white wine – to deglaze the pan if needed
- 2 cups fresh spinach
- 1 small apple – diced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- Shredded parmesan cheese – optional
Directions:
- Prepare the squash: Preheat the oven to 400°F. Spray a baking sheet with cooking spray or line it with parchment paper. Cut the ends off each squash about 3/4 of an inch from the end. Stand the squash upright and cut it straight down the middle, creating two halves. Repeat with the other squash to get four squash halves. Drizzle olive oil over each half and sprinkle with salt and pepper. Place cut side up on the baking sheet. Roast for 40-45 minutes, or until a sharp knife inserts easily. Remove from the oven and let cool.
- Make the sausage and apple filling: Heat a large skillet over medium-high heat. Add some olive oil and the ground sausage, breaking it up as it cooks. Once the meat is no longer pink, add the onions, celery, and garlic. Cook for a few minutes before adding the fresh herbs and spinach. If needed, use stock or white wine to deglaze the pan. Cook until the spinach wilts, about 3-4 minutes. Remove from heat and mix in the diced apples, cranberries, and pecans.
- Fill the squash: Scoop out the flesh of the squash, leaving a 1/2-3/4 inch border. You can save the flesh for soup or mashed squash. Divide the sausage and apple filling evenly among the squash halves. Optionally, sprinkle with parmesan cheese. Return the squash to the oven for 10 minutes at 400°F to brown the tops.
- Serve: Remove from the oven, let cool slightly, and serve hot.
How to Serve Sausage Stuffed Butternut Squash
Serve the stuffed squash as a main dish for dinner. You can pair it with a light salad or some crusty bread for a complete meal. The rich flavors in the filling make it a satisfying dish on its own.
How to Store Sausage Stuffed Butternut Squash
If you have leftovers, let the squash cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave when you’re ready to eat again.
Tips to Make Sausage Stuffed Butternut Squash
- Choose squash that feels heavy for its size, which indicates it’s fresh.
- You can customize the filling by adding your favorite vegetables or nuts.
- If you like spicy flavors, try using spicy sausage or add red pepper flakes to the filling.
Variation
If you want a vegetarian option, you can replace the sausage with a meat substitute or extra veggies for a hearty filling.
FAQs
Can I use a different meat for the filling?
Yes, you can use ground turkey, ground beef, or even a meat substitute if you prefer a vegetarian dish.
How do I know when the squash is done?
The squash is done when a sharp knife can be easily inserted into the center. Keep an eye on it as cooking times can vary based on size.
Can I freeze the stuffed butternut squash?
Yes, you can freeze the stuffed squash before baking. Allow it to cool, wrap it well, and store it in the freezer for up to 3 months. When ready to eat, thaw and bake until heated through.
Sausage Stuffed Butternut Squash
Ingredients
For the Stuffed Butternut Squash
- 2 whole butternut squash – about 2-2.5lbs each Choose squash that feels heavy for its size.
- 2 tablespoons olive oil – divided Used for drizzling and cooking.
- to taste Kosher salt
- to taste Ground black pepper
For the Filling
- 1 lb ground sausage, ground turkey, or ground beef Can substitute with a meat substitute for vegetarian option.
- 2 stalks of celery – diced – about 1/3 cup
- 1 small yellow onion – peeled and diced
- 3 cloves of garlic – peeled and minced
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- 1 tablespoon chicken stock or white wine – to deglaze the pan if needed
- 2 cups fresh spinach
- 1 small apple – diced
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- Shredded parmesan cheese – optional
Instructions
Preparation
- Preheat the oven to 400°F. Spray a baking sheet with cooking spray or line it with parchment paper.
- Cut the ends off each squash about 3/4 of an inch from the end, then stand them upright and cut them straight down the middle to create two halves.
- Drizzle olive oil over each half and sprinkle with salt and pepper. Place cut side up on the baking sheet.
- Roast for 40-45 minutes, or until a sharp knife inserts easily. Remove from the oven and let cool.
Make the Filling
- Heat a large skillet over medium-high heat. Add olive oil and the ground sausage, breaking it up as it cooks.
- Once the meat is no longer pink, add the onions, celery, and garlic. Cook for a few minutes before adding the fresh herbs and spinach.
- If needed, use stock or white wine to deglaze the pan. Cook until the spinach wilts, about 3-4 minutes.
- Remove from heat and mix in the diced apples, cranberries, and pecans.
Fill the Squash
- Scoop out the flesh of the squash, leaving a 1/2-3/4 inch border.
- Divide the sausage and apple filling evenly among the squash halves. Optionally, sprinkle with parmesan cheese.
- Return the squash to the oven for 10 minutes at 400°F to brown the tops.
Serve
- Remove from the oven, let cool slightly, and serve hot.