Stuffed butternut squash is one of my favorite dinners to enjoy during the fall season! Tender, roasted butternut squash halves are filled to the brim with a hearty and flavorful mix of sweet Italian sausage, crisp apples, dried cranberries, pecans, and a medley of veggies and herbs. And that leftover squash flesh? Don’t worry — I’ve got a few tips below on repurposing it!
Why You’ll Love This Stuffed Butternut Squash Recipe
When the air turns crisp, there’s nothing I crave more than curling up on the couch and savoring all that roasted butternut squash has to offer. But when I’m in the mood for something a bit heartier than butternut squash soup, this apple sausage stuffed butternut squash is my seasonal go-to. And let me just say, this dish is extra special because it combines the best fall flavors into one meal—from sweet, crisp apples to tart cranberries and crunchy pecans. But here’s what you’ll really love about this recipe:
- The stuffing is flexible. Want to make it vegan? Swap the meat for rice or quinoa. Want to add different veggies? Add kale instead of spinach. Have fun with this recipe, because there’s nothing more satisfying than customizing a meal to suit your taste (and I’ve got plenty of ideas for that below).
- It’s perfect for any dinner occasion. Not only is this a wonderful recipe for a delicious weeknight dinner, but I also love serving this at Thanksgiving or Friendsgiving – it presents beautifully on a plate!
Recipe Ingredients
- Butternut Squash: I’m using a 2 ½ pound butternut squash, so try to find one with a similar weight (though you can go a bit larger). Besides that, look for a squash with a matte tan color that is free of any cuts or soft spots.
- Italian Sausage: I love using sweet Italian sausage in this recipe, but you can also use mild or spicy Italian sausage. It’s up to you!
- Vegetables: A mix of onion and spinach adds the perfect savory touch.
- Herbs and Aromatics: Fresh garlic, sage, and rosemary boost the seasonal flavor profile (and they smell so good!).
- Fruit and Nut Fillings: Diced apples, pecans, and dried cranberries add sweetness and crunch, while enhancing the fall vibes of the dish.
Find the printable recipe with measurements below.
How To Make This Stuffed Butternut Squash
Slice and season the butternut squash. You can get in-depth directions in my post on how to cut butternut squash, but I like to first soften the squash by poking a few holes and then microwaving it for 2 to 3 minutes. Then, slice the squash in half lengthwise, scoop out the seeds, brush with oil, and season with salt and black pepper.
Bake the squash halves. Place each half cut-side down in a baking dish and bake for 40 to 45 minutes at 400°F (200°C).
Cook the sausage and vegetables. While waiting for the squash to roast, it’s time to make the filling. First, cook the sausage until it’s browned, breaking it up with your spatula into smaller pieces. Then add the onions, minced garlic, and baby spinach. Saute for 2 to 3 minutes until the spinach is wilted.
Add the aromatics and other fillings. Add the diced apple, sage, and rosemary and cook for 2 to 3 minutes until the apple softens. Turn off the heat and stir in the cranberries and chopped pecans.
Stuff the butternut squash and bake once more. Remove the squash from the oven, flip the halves over, and scoop out some of the flesh, leaving about ½-inch of butternut squash along the edges. Stuff each half with the delicious apple sausage filling, then return the squash to the oven and broil for 5 minutes for a beautiful golden top.
Cooking Tips
- Make this ahead of time by cooking the filling a day in advance. Then, simply fill the squash and bake it the next day.
- Use the leftover butternut squash to make mashed butternut squash! Since it’s a small amount, I love enjoying it alongside eggs and avocado for breakfast or I’ll even spread it on toast with a sprinkle of goat cheese.
- Turn this into a casserole by scooping out all the squash flesh and spreading it at the bottom of a casserole dish. Then, layer the apple sausage stuffing on top. This is a great option if you’re serving it at a dinner party!
Stuffing Variations
- Use other proteins such as diced herb baked chicken, crispy bacon, or other ground meats. If using ground meat, season it with salt, black pepper, and a few other of your favorite seasonings to give it enough flavor.
- Make this vegan by replacing the meat with sautéed mushrooms, cooked quinoa, or rice.
- Switch the baby spinach with other leafy greens like kale or Swiss chard.
- Add a cheesy touch by sprinkling a bit of freshly grated parmesan cheese on top before popping the squash under the broiler.
More Butternut Squash Recipes
- Roasted Butternut Squash: The best ways to roast this vegetable!
- Kale and Butternut Squash Frittata: The best fall breakfast for a crowd.
- Roasted Butternut Squash Salad: A great seasonal salad to keep in rotation.
- Butternut Squash and Eggplant Stir Fry: Gives a fall spin to an Asian stir-fry.
- Or enjoy these other butternut squash recipes!
If you make this apple sausage stuffed butternut squash recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
- Black Rimmed Casserole Dish One of my favorite casserole dishes for recipes like this.
Ingredients
- 2 ½ pound butternut squash
- 1 tablespoon extra virgin olive oil
- kosher salt and ground black pepper, to taste
- ½ pound Italian sausage
- ½ onion, diced
- 3 garlic cloves, minced
- 2 cups (lightly packed) baby spinach
- 1 apple, cored and diced
- 1 tablespoon finely chopped fresh sage
- ½ tablespoon finely chopped fresh rosemary
- ⅓ cup dried cranberries, unsweetened
- ¼ cup pecans, roughly chopped
Instructions
- Slice the squash. Preheat your oven to 400°F (200°C). Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave it for 2 minutes, to make it easier to slice in half lengthwise.
- Prep the squash. Scoop the seeds out of the butternut squash with a spoon. Then, lightly oil the butternut squash and season with salt and pepper.
- Bake the squash. Lay the butternut squash, cut side down on a small baking sheet or baking dish, and bake for 40 to 45 minutes.
- Cook the sausage and veggies. While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage, and cook until it's just browned. Then, add the onions, garlic, and baby spinach to the pan and stir for 2 to 3 minutes, until the spinach is wilted.
- Add the rest. Add the apple, sage, and rosemary and cook for another 2 to 3 minutes, or until the apple has softened slightly. Then turn off the heat and stir in the cranberries and pecans.
- Remove the flesh. When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
- Stuff the squash. Fill the butternut squash with the apple sausage filling. Then turn the top broiler in the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top.
Lisa’s Tips
- Depending on the size of your butternut squash, you may have leftovers of the sausage apple filling. You can top this on leafy greens for a hearty salad or a bowl of rice for quick-and-easy lunch.
- Make this ahead of time by cooking the filling a day before. Then, fill the squash and bake the next day.
- To store leftovers: Allow the stuffed squash to cool to room temperature before placing it in the fridge for 3 to 4 days. For reheating, just microwave for a minute or two, until warmed through.
- For freezing: For optimal freshness, wrap each squash tightly in plastic wrap or aluminum foil, then place them in a freezer-safe airtight container or a resealable freezer bag. They can be kept in the freezer for up to 3 months.
- Reheating: Thaw overnight in the fridge and then reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
Nutrition
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Recipe originally published November 2019, but updated to include new photos, a video, and additional information for your benefit!
Hi Lisa,
I have not made this yet because of the nutritional values listed. The nutritional value numbers are pretty high. Are they for the entire recipe? Or are the numbers for one serving? And how big are the serving this? It sounds delicious! But I have to watch my carbs for diabetes.
Thanks,
Liz
Hi Elisabeth – The nutritional information is for one half of the squash (with filling).
I absolutely love this recipe. We grow our own butternut squash so I have a lot of them. I find it easier to just dice up the squash and add it to the pan rather than doing the boats.
That’s another great way to enjoy this recipe! Glad you’re loving it, Keri.
I made with cubed butternut squash – cooked sausage and removed from pan, cooked veg and butternut squash cubes for a few min, added in apples and sausage, pecans, etc and put in the oven for 15 to finish it!!
Great fall flavors!
Perfection! Glad you loved this recipe, with your own twist, Catherine.
Made this dish last night for a simple Pre Thanksgiving dinner for me and my hubby. It came together so easy and I used apples from our apple tree. The fresh herbs make all the difference.
With ❤️from Canada
Oh wonderful! I love that you used fresh apples from your tree. I’m happy you and your hubby both enjoyed it!