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Sausage Stuffed Butternut Squash

A hearty and healthy dish combining roasted butternut squash with a savory sausage, apple, and herb filling, perfect for any season.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 350 kcal

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.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Keyword Autumn Recipe, comfort food, Healthy Dinner, Sausage Stuffed Butternut Squash, Stuffed Squash