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!

Apple sausage stuffed butternut squash.
Photo: Gayle McLeod

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!
Ingredients for stuffed butternut squash.

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. 

Seasoned butternut squash halves.

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).

Baking butternut squash halves.

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. 

Cooking sausage and veggies in a pan.

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.

Making filling for stuffed squash.

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. 

Stuffing butternut squash.

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.
Apple sausage stuffed butternut squash with cranberries.

More 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.

Stuffed butternut squash with sausage and apples.

Apple Sausage Stuffed Butternut Squash

Author: Lisa Bryan
4.96 from 81 votes
Read 203 Comments
Serves 2 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Description

Stuffed butternut squash with sausage, apples, cranberries, pecans, and loads of veggies — it's the perfect fall dinner idea! Watch the video below to see how I make this in my kitchen.

Video

Equipment

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
  • 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.
    Sliced butternut squash.
  • 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.
    Seasoning butternut squash.
  • 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.
    Baked butternut squash.
  • 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.
    Cooked sausage and vegetables in a pan.
  • 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.
    Apple sausage filling in a pan.
  • 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!
    Roasted butternut squashes.
  • 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.
    Adding filling to stuffed butternut squash.

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

Calories: 982kcal | Carbohydrates: 111g | Protein: 31g | Fat: 54g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 27g | Cholesterol: 86mg | Sodium: 1043mg | Potassium: 3835mg | Fiber: 22g | Sugar: 39g | Vitamin A: 82528IU | Vitamin C: 196mg | Calcium: 579mg | Iron: 13mg
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally published November 2019, but updated to include new photos, a video, and additional information for your benefit!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.96 from 81 votes (1 rating without comment)

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203 Comments

  1. 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,
    Liz5 stars

  2. 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.5 stars

  3. 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!5 stars

  4. 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 Canada5 stars

    1. Oh wonderful! I love that you used fresh apples from your tree. I’m happy you and your hubby both enjoyed it!