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Delicious sausage stuffed butternut squash ready to serve

Sausage Stuffed Butternut Squash

A delightful combination of roasted butternut squash, savory sausage, and sweet apples, perfect for fall gatherings and cozy family dinners.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Fall
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Squash
  • 2 whole butternut squash – about 2-2.5 lbs each
  • 2 tablespoons olive oil – divided
  • to taste Kosher salt
  • to taste Ground black pepper
For the Filling
  • 1 lb ground sausage, 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 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

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Spray a baking sheet with cooking spray or line it with parchment paper.
  3. Cut off the ends of each squash about 3/4 of an inch.
  4. Stand the squash upright and carefully cut straight down the middle to create 4 halves.
  5. Drizzle olive oil on each half and sprinkle with salt and pepper.
  6. Place them cut side up on the baking sheet and bake for 40-45 minutes until tender.
Cooking the Filling
  1. Heat a large skillet over medium-high heat.
  2. Add olive oil and ground sausage, breaking it up with a spoon as it cooks.
  3. Once browned, add in onions, celery, and garlic.
  4. Cook for a few minutes, then add the rosemary, sage, spinach, and stock if needed to deglaze the pan.
  5. Cook until spinach wilts, about 3-4 minutes.
  6. Remove from heat and mix in apples, cranberries, and pecans.
Fill and Bake
  1. Scoop out the flesh of each squash half, leaving a 1/2-3/4 inch border.
  2. Fill each half with the sausage and apple mixture.
  3. Optionally, sprinkle with parmesan cheese.
  4. Return to the oven and bake for an additional 10 minutes until the tops are golden brown.
Serving
  1. Let the stuffed squash cool slightly before serving warm.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15-20 minutes, or microwave individual portions as needed. Choose squash that feels heavy for the best taste, and consider adding breadcrumbs for added texture.