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Apple Sausage Stuffed Butternut Squash

Apple sausage stuffed butternut squash is all sorts of deliciousness in one easy recipe. The squash is creamy and soft, while the filling is hearty, flavorful, and naturally gluten-free. You’re gonna love this healthy seasonal recipe.

Butternut squash filled with sausage apples and other ingredients in a baking dish.

The leaves are falling and the air is getting crisper, which means it’s time to whip out the warm and cozy recipes. As for me, it’s my cue to discover and test new squash recipes for you guys. So, if winter squashes are your jam, I’ve got a very special treat for you today.

Say hello to my stuffed butternut squash recipe! Roasted butternut squash halves are filled with Italian sausage, apple, spinach, cranberries, herbs, and baked to perfection. Yes, it’s as delicious as it sounds and might just be one of my new favorite squash recipes to date.

Serve it as a main course for a weeknight meal or place it on your Thanksgiving menu alongside other delicious side dishes.

Stuffed butternut squash fresh out of the oven.

How To Roast Butternut Squash

If you’ve watched my previous video on how to perfectly roast butternut squash, you’ll take those same steps to begin the roasting process. But if you haven’t, here’s a quick run through on how to cut butternut squash, then roast it.

  1. Slice the butternut squash in half lengthwise. You can cut the ends off and microwave it for 2 minutes beforehand to make it easier to cut.
  2. Scoop the seeds out with a spoon. Don’t forget to save the seeds if you’d like to roast them later for a crunchy snack!
  3. Lightly oil the butternut squash halves with a brush and season with salt and pepper.
  4. Bake for 40-45 minutes with the squash laying cut side down on a baking sheet.

Making stuffed butternut squash filling on the stovetop.


How To Make Stuffed Butternut Squash

While you’re waiting for your butternut squash to roast, it’s time to make the good stuff. Get a saute pan cooking over medium high heat and follow the steps below.

  1. Cook the sausage until it’s browned. Use a spatula to break it up into smaller pieces.
  2. Add the onions, garlic, and baby spinach and stir for 2-3 minutes, until the spinach is wilted.
  3. Add the apple, sage, and rosemary and cook for 2-3 minutes, until the apple softens.
  4. Turn off the heat and stir in the cranberries and pecans.
  5. Start filling! Once the butternut squash halves are cooked, remove them from the oven and scoop out some of the flesh to make room for the apple sausage filling. Side note, you can save the extra flesh to make my mashed butternut squash.
  6. Bake the filled squash for another 5 minutes under your top broiler, or until it becomes golden on top. Then serve immediately!

Filling butternut squash halves with sausage apple stuffing.

Get Creative With The Stuffing

While apple and sausage makes for an amazing flavor combination, you can switch up the ingredients to your liking. Here’s a few things you can change:

  • If you’re not a fan of sausage, you can add in other protein options such as diced chicken or bacon bits.
  • You can turn this into a vegan recipe by replacing the meat with quinoa or rice.
  • Aside from spinach, feel free to throw in other fresh ingredients such as kale or mushrooms.
  • If you’re looking to make it extra cheesy, sprinkle a bit of parmesan cheese on top before popping the squash under the broiler.

Two stuffed butternut squash halves in a baking pan.

Need More Butternut Squash Ideas?

Make use of these curvy beauties in my roasted butternut squash soup, kale and butternut squash frittata or roasted butternut squash salad with romaine and goat cheese.

Two butternut squash halves stuffed with sausage apple filling.
4.93 from 14 votes

Apple Sausage Stuffed Butternut Squash

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 2 servings
Author: Lisa Bryan
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Apple sausage stuffed butternut squash is filled with flavorful fall ingredients. It's the perfect seasonal meal that's hearty, healthy and more delicious than you can imagine.


  • 2 1/2 pound butternut squash
  • 1 tablespoon avocado oil, or olive oil
  • salt and pepper, to taste
  • 1/2 pound Italian sausage
  • 1/2 onion, diced
  • 3 garlic cloves, minced
  • 2 cups (lightly packed) baby spinach
  • 1 apple, diced
  • 1 tablespoon fresh sage, finely chopped
  • 1/2 tablespoon fresh rosemary, finely chopped
  • 1/3 cup dried cranberries, unsweetened
  • 1/4 cup pecans, chopped


  • Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
  • Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
  • Scoop the seeds out of the butternut squash with a spoon.
  • Lightly oil the butternut squash and season with salt and pepper.
  • Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.
  • 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.
  • Add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted.
  • Add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
  • Turn off the heat and stir in the cranberries and pecans.
  • 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!
  • Fill the butternut squash with the apple sausage filling.
  • Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately.

Lisa's Tips

  • Depending on the size of your butternut squash, you may have leftovers of the sausage apple filling. This is great mixed with sauteed cauliflower rice for a nourishing lunch.


Calories: 930.54kcal, Carbohydrates: 97.95g, Protein: 29.58g, Fat: 53.48g, Saturated Fat: 14.76g, Cholesterol: 86.19mg, Sodium: 1037.65mg, Potassium: 3410.01mg, Fiber: 19.48g, Sugar: 35.26g, Vitamin A: 70450.88IU, Vitamin C: 171.63mg, Calcium: 520.62mg, Iron: 11.79mg
Course: Main Course
Cuisine: American
Keyword: apple sausage stuffed butternut squash, butternut squash recipe, stuffed butternut squash
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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32 comments on “Apple Sausage Stuffed Butternut Squash”

  1. Lisa, my question about the recipe is: where do the 35 grams of sugar come from? The recipe looks amazing and can’t wait to make it.  The only problem is the sugar.  It may come from the ingredients.
    Also, all of your recipes that I’ve made are great.

  2. I had a couple butternut squash to make a side dish to go with pork steaks. Found this recipe. Just pulled them out from under the broiler. They look and smell amazing. Sadly, there is not a lot of sausage stuffing left over because I couldn’t stop eating it while they broiled. Delicious!

    • Hi Denise – I do that all the time when I’m making this recipe as well! But, I’m glad you’ve enjoyed this recipe so much :)

  3. Where do you get unsweetened raisins?

  4. Delicious!! Super easy to make. I’m sorely tempted to wolf down the other half – but….I need it for lunch tomorrow! Never before has my will power been severely tested!

    • Hi Dorothy – Definitely and easy and flavorful recipe! You’re smart to put the other half away as I would also be very tempted to eat the second half!

  5. This was delicious! It was so easy to make and the leftovers were great for a meal prep. Thank you for sharing.

  6. Hi, Lisa! I’ve made some of your recipes and I’m now wanting to try this one! I got a question though, Can I use Spaghetti squash? I just bought spaghetti squash and wanting to use that instead of buying butternut squash. Thanks!

  7. This was such a great meal for winter! My whole family loved it

    • Hi An – Amazing! This really is such a great recipe for the winter time, so I’m glad everyone enjoyed this :)

  8. Lisa does it again with this amazing recipe. So easy to make and the leftovers are great for further meal prep. I made it with Bacon instead of sausage.- an option suggested by Lisa. The mix of ingredients makes a beautifully moist, juicy delicious dish.  If made with mushrooms instead of meat it will make a great alternative to nut roast for Xmas. 

    • Hi Catherine – I’m so happy you loved this recipe and the different variations you put on this! I can’t wait for the rest of your family to try this dish during Christmas :)

  9. I recently made this recipe and loved it as I have loved every Downshiftology recipe, sweet and savory. As always, thanks for what you do, Lisa!

  10. This is such a great recipe! I love butternut squash but feel like I can get repetitive with what I make or just feel uninspired after a while.

    Apple, butternut and sage are such a great flavour combo and the brightness of the apple balances out the roasted flavours. I made this for my mother too and she loved the leftovers as pack lunch the following day.

    Easy recipe that doesn’t require a lot of fuss or extra ingredients but the outcome is on point. Thank youuuuu! 

    • Hi Hanna – I’m so glad you and your mom loved this recipe! It’s great for a cozy meal with all it’s hearty flavors :)

  11. Whole30…. Delicious…. SO MUCH FLAVOR!!

    I made this for thanksgiving instead of traditional dressing (or stuffing depending on region) and not only did I love it, but my mom and dad absolutely loved it! I get intimidated with cooking squash because I usually only know how to make it one way — roasted (luckily Lisa has recipes for that, too) but this recipe IS SO FREAKING GOOD! It’s savory. It’s sweet. It definitely is a comfort food without the guilt.

    • Hi Gary – Thrilled to hear you made this for Thanksgiving :) The goal was definitely to make it a cozy dish, without sacrificing the healthy part!

  12. This recipe was as tasty as it sounded! Beautiful autumn dish… I’m glad I have a bit of leftovers for a second meal :)

  13. I made this today and really loved it. It definitely didn’t need the red pepper that I threw in along with the onion portion but I wanted it to use the extra ingredients I needed to. I basically doubled the recipe when it came to the “stuffing.” I love the creative ideas of this site!!!! Wonderful fall recipe!!!!! The stuffing would be good all by itself or over some lightly seasoned zucchini noodles.

    • Hi Miranda – I’m so glad you loved this recipe! And I would have to agree that the stuffing would taste amazing over zucchini noodles :)

  14. Delicious recipe. Shared with family and friend and it was a hit. Thank you so much for sharing this recipe.

  15. Thank you for this delicious recipe! We will be making this again soon!

  16. This is soooo good. I made several and froze the rest for later in the month. I’m anticipating they will pop into the oven and be just as good as they were last night.