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Sausage Stuffed Butternut Squash Recipe

Sausage Stuffed Butternut Squash Recipe
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Need a cozy fall recipe? This Sausage Stuffed Butternut Squash combines the sweetness of roasted squash with a hearty, savory filling. Packed with sausage, kale, apples, pecans, and cranberries, it’s the perfect blend of flavor and nutrition. Great as a standalone dinner or an elegant holiday side—this recipe is a hit every time!

Ingredients

Scale

For the Squash:

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

For the Filling:

  • 1 pound Italian sausage (mild or spicy)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 3 cups kale, chopped
  • 1 medium apple (Honeycrisp or Pink Lady), diced
  • 1 cup pecans, chopped
  • ½ cup dried cranberries

Instructions

1. Roast the Squash

  1. Heat your oven to 425°F. Line a baking sheet with parchment paper (or grease it lightly).
  2. Slice each butternut squash lengthwise, scoop out the seeds, and drizzle the cut sides with 2 tablespoons of oil. Sprinkle with salt and pepper.
  3. Place squash halves cut-side down on the prepared sheet. Roast until fork-tender, about 40 minutes.

2. Cook the Filling

  1. While the squash roasts, heat a skillet over medium heat and add 1 tablespoon oil.
  2. Crumble in the sausage and cook until browned but slightly underdone (about 5 minutes).
  3. Stir in the diced onion and garlic. Sauté for 2-3 minutes, until fragrant.
  4. Add sage, rosemary, and thyme, cooking for another minute to release their flavors.
  5. Toss in the kale, apple pieces, and pecans. Cook for 1-2 minutes, just until softened.
  6. Stir in the cranberries and season with salt and pepper. Set aside.

3. Stuff & Broil

  1. Once the squash has cooled slightly, scoop out a bit of the flesh from each half to create a “bowl” (leave about a ¾-inch border).
  2. Spoon the sausage mixture into each squash half, packing it in generously.
  3. Place the stuffed squash back on the baking sheet. Broil for 2-4 minutes until golden and crispy on top.

Notes

Pro Tips & Tricks

  • Short on time? Prep the filling while the squash roasts to make things more efficient!
  • For extra flavor, sprinkle grated Parmesan or Gruyere cheese on top before broiling.
  • Love leftovers? This dish reheats beautifully for a quick meal later in the week.

Serving Suggestions

  • Main Dish: Serve warm with a side salad or crusty bread.
  • Side Dish: Perfect for holiday spreads alongside roasted veggies or mashed potatoes.

Storage & Reheating

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Wrap stuffed squash halves tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm in a microwave on medium power or in an oven at 350°F until heated through.

Make It Your Own

  • Swap kale for spinach or Swiss chard.
  • Use turkey sausage for a lighter option or plant-based crumbles for a vegetarian twist.
  • Don’t like pecans? Walnuts, almonds, or no nuts at all work too!

Find it online: https://paleo.recipes/sausage-stuffed-butternut-squash/