Sausage Stuffed Butternut Squash Recipe

Looking for a cozy fall dish that’s hearty and healthy? Let me introduce you to Sausage Stuffed Butternut Squash. It’s the perfect mix of sweet, savory, and everything in between. Think tender roasted squash, filled to the brim with a flavorful sausage blend. Bonus? It’s packed with protein, fiber, and feel-good nutrients.

This recipe has a little something for everyone—whether you’re whipping up a weeknight dinner or impressing guests at a holiday feast. Plus, it’s simple enough for beginners, but flexible enough to let you add your own spin. Apples, kale, cranberries… it’s all about those seasonal flavors. Ready to dive in? Let’s get started!

The Basics

How Long Does It Take?

• Prep time: 20 minutes
• Cook time: 40 minutes
• Total time: 1 hour

How Many Does It Serve?

• Serves 4 as a main dish, or 6–8 as a side.
• Feeding a crowd? Just roast more squash and double the stuffing ingredients.

How Hard Is It?

• Easy to moderate. You’ll need basic knife skills (and maybe some patience with scooping squash).

What Tools Do You Need?

• Baking sheet
• Parchment paper (or just grease the pan if you don’t have it)
• Large skillet
• Sharp knife
• Cutting board
• Spoon for scooping

Pro Tip

Want to save time? Prep the filling a day or two ahead. You can also roast the squash beforehand and reheat it later.

What You’ll Need

For the Squash:

• 2 medium/large butternut squash
• 3 tablespoons avocado or olive oil (divided)
• Sea salt and black pepper

For the Filling:

• 1 pound Italian sausage (spicy or mild—your call)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon each of fresh sage, rosemary, and thyme (minced)
• 3 cups chopped kale
• 1 medium apple, chopped (Honeycrisp or Pink Lady work great)
• 1 cup pecans, chopped
• ½ cup dried cranberries (apple juice-sweetened if possible)
• Sea salt and black pepper

Substitutions

• Swap sausage for ground turkey or chicken if you prefer lighter meat.
• No kale? Try spinach or Swiss chard.
• Allergic to nuts? Skip the pecans or use seeds instead.
• Don’t have cranberries? Raisins or dried cherries work too!

Quick Tip: Always go for firm butternut squash with smooth, even skin—it roasts like a dream.

How to Make It

Step 1: Roast the Squash

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Slice the butternut squash lengthwise and scoop out the seeds. Drizzle the cut sides with about two tablespoons of oil, and season them generously with salt and black pepper. Place the squash halves cut-side down on the baking sheet, ensuring they lie flat for even roasting. Pop them into the oven for around 40 minutes, until the flesh is tender and the skin gives easily when pressed. There’s no need to flip them during roasting—letting them rest cut-side down ensures maximum caramelization on the edges.

Step 2: Make the Filling

While the squash roasts, it’s time to prepare the filling. Heat one tablespoon of oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon or spatula, and let it cook until browned but not completely done—about five minutes. Next, stir in the diced onion and minced garlic. Sauté them for two minutes, letting the fragrance fill your kitchen and the onions soften slightly. Sprinkle in the fresh sage, rosemary, and thyme, stirring for an additional minute to let the herbs’ natural oils release their flavors.

Now, it’s time to add the stars of the dish—chopped kale, apple pieces, and pecans. Stir these into the skillet until the kale is slightly wilted and everything is well combined, about two minutes. Remove the skillet from the heat, and toss in the dried cranberries to add a pop of sweetness. Taste the mixture and season it with a bit more salt and pepper if needed. The filling should look vibrant and colorful, with bits of golden sausage, green kale, and the ruby tone of cranberries standing out.

Step 3: Stuff and Broil

Once the roasted squash is cool enough to handle—give it about five minutes—use a spoon to scoop out some of the flesh from each half. Leave a border of about ¾-inch around the edges to keep the squash sturdy, and set aside the scooped-out flesh for another use like soup or mashed squash. Now, generously fill each squash half with the sausage mixture, packing it in tightly so no piece of squash goes unstuffed.

Place the stuffed squash halves back on the baking sheet and slide them under the broiler for two to four minutes. Keep a close eye on them, as broilers can go from golden perfection to burnt in seconds. When the tops turn golden brown and slightly crisp, they’re ready to serve.

Variations

Dietary Options

• Gluten-Free: No changes needed—it already is!
• Vegan: Replace sausage with plant-based crumbles or sautéed mushrooms.

Want More Spice?

• Use spicy sausage, or sprinkle in some red pepper flakes.

Fancy It Up

• Add grated Gruyere cheese on top before broiling for a fancier finish.
• Prefer it simpler? Skip the broiler and serve as-is.

Serving and Storage

How to Serve It

This dish shines on its own, but if you want sides, try pairing it with:

• A light green salad with lemon vinaigrette.
• Roasted vegetables for a colorful plate.

Leftovers?

• Store in the fridge for up to 3 days in an airtight container.
• Reheat in a microwave on medium, or in the oven at 350°F (covered with foil).

Can You Freeze It?

Yes! Once assembled and baked, let it cool completely. Wrap tightly in foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

This Sausage Stuffed Butternut Squash is one of those recipes that checks all the boxes—delicious, healthy, and perfect for any occasion. And the best part? It’s easy to make your own. So grab a squash, roll up your sleeves, and get cooking. You’ll be glad you did!

Print