Apple Sausage Stuffed Butternut Squash
151 Comments
Oct 27, 2024
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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.
Apple Sausage Stuffed Butternut Squash
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
©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.
Recipe originally published November 2019, but updated to include new photos, a video, and additional information for your benefit!
This was an amazing blend of flavors. I made it with Delicata Squash, which we love. Thank you for sharing this great recipe.
Happy to hear you enjoyed this recipe Tonya!
Awesome! Just made this tonight, very easy to make and delicious. I usually only eat squash as a soup but this recipe my husband found was very good! I didn’t have fresh Sage or Rosemary and used dried instead, making sure to reduce amount by 1/3. I can see this as a side dish too, in a casserole dish with squash on the bottom and stuffing on top with maybe a few sprinkles of goat or feta cheese.
If not on a diet, I can see this as a bruschetta too. Spread mashed squash on bread, too with stuffing, maybe goat cheese and a drizzle of honey. I recommend trying this recipe as is as it is perfectly balanced in flavor and texture….even if you don’t normally like squash.
Love the idea of making this into a casserole dish as well Deb!
I randomly stumbled upon your website one day. I have been trying a lot of your recipes and i am very impressed. But this was so delicious I had to let you know! My husband said it was so fancy and called it a holiday meal. Thanks again!
Thrilled to hear you’ve been enjoying so many recipes Samantha! Excited to see what you make next :)
This was so delicious! Thanks so much for this recipe, perfect fall meal !
Glad you enjoyed this stuffed butternut squash Bonnie!
This was FANTASTIC! It will definitely be in our dinner rotation. Thank you so much!
Thrilled to hear you loved this stuffed butternut squash Joanne!
Easy to follow instructions. My rookie mistake was to overcook the squash boats. Still delicious. Thanks Lisa.
My husband and I loved this! Flavorful, tasty and filling, it’s delicious! Thanks Lisa for helping us eat well, feel great and lose weight too! It’s working!
I switched up the menu on your whole 30 meal prep plan for January because I couldn’t wait until the end of the week to to try this..! I made it tonight and it was absolutely delicious!! I can’t wait to have the leftovers for dinner tomorrow. I couldn’t get Italian sausage meat in my local store, so I made my own using ground pork and herbs & spices and it worked great.
Another amazing recipe that I will make over and over and share with others. I can’t wait to try the rest of the whole 30 meals! Thanks Lisa!
That’s amazing! Glad you were able to make up your own sausage and whip up this stuffed butternut squash Emma :)
I am new to the Whole 30 way of eating. I was reading the label for the sausage I bought for this recipe-Trader Joe’s Hot Italian Sausage- and see that it has dextrose in it. Under the nutrtiion facts it says 1g added sugar in 1 90g link. Is this ok? I am learning that iodized salt even has dextrose in it, but trace amounts not grams. It is a bit confusing and I am on Day 3 and don’t want to start over:) If it’s not ok, do you have any recommendations for dextrose free sausage? Thank you!
Hi Meghan – dextrose is sugar and would not be Whole30 approved. I’d recommend Googling “whole30 sausage” for approved brands. :)
Absolutely delicious! My husband raved about how good this tasted. We were pretty noisy with the “mmmms” and “yums”!
That’s always a good sign! Glad both you and your husband enjoyed this stuffed butternut squash :)
Saving this to make next week. Looks delicious!
Enjoy many of your recipes and plan to try this one this week.
However, the high sugar and salt are a problem with my need for low-sodium
Apple choice, cranberries and pecan modifications can address the sugar level but where is the very high sodium coming from other than the salt to taste and likely, the Italian sausage?
Can you help us with lower sodium options too?
Loved this, as I do all your recipes Lisa – thank you so much! Added Golgi berries in mine as didn’t have cranberries on hand, which worked well too. Will add mushroom next time too, and fancy trying pine nuts or walnuts. Great for food prep too with both left overs plus the left over butternut squash, which I mashed with a little coconut oil and cinnamon. Delicious and satiating all round!
You can honestly get pretty creative with the toppings here :) Glad you loved it though!
Is the nutritional info for the entire recipe or per serving?
The nutritional information will always be per serving.
Making this tonight and was wondering this. Thanks Lisa!
I am planning on making this tonight :) But also was hoping to confirm that the nutritional information is for 1 serving – so 1 serving is 930 calories?
The nutritional information will always be per serving (1 serving).
I love all these ingredients. Together in this is heavenly perfection. Thanks for making and sharing. Will be for sure adding this to my weeknight dinner options
This was absolutely delicious!!!!!!! Thank you so much! Such a homey comforting fall recipe and so healthy too! I added feta as well and next time would like to try it with spicy sausage but otherwise YUMMMMM
Happy to hear that Shawna! I’m sure this will taste amazing with spicy sausage as well.
Hello Lisa- I made your Apple Sausage stuffed Butternut Squash recipe tonight. It was perfect! All the spices and quantities worked together so well! Easy instructions. I’ll definitely add this recipe to my favorites! Thank you!
Happy to hear you enjoyed this stuffed butternut squash Denise!
Hi! Do you think you could use acorn squash for this recipe? Thanks!
You can use this filling for acorn squash! But, the cooking time might be different. I hope to make a stuffed acorn squash recipe soon :)
This was delicious! When I told my family I was making this for dinner, they weren’t real thrilled. But, after just one bite, their opinions changed! My daughter even had seconds. It was easy to make. The flavors blended perfectly. I will be making this again
Amazing! Happy to hear everyone changed their mind about this recipe :)
This was dee lish ous! I used turkey sausage so added a little extra herbs, and instead of spinach I used collard greens. There was four of us who enjoyed it very much. We had enough stuffing for scrambled eggs the next morning.
Thank you for the recipe.
Found your recipe this morning and luck would have it, I had almost every important ingredient to make this happen. I used my last butternut squash that grew from my compost pile last year. Baked it according to your recipe. My intuition told me to not bake it the full 45 minutes so I baked for 40 instead. Prepared the filling which came out very good minus a few changes I had to make for a vegetarian. I used plant based sausage instead of regular sausage. Diced a granny smith apple and used red onion. Used all the other ingredients on the list but did not use nuts of any kind. It’s not the journey but the destination that counts. Unfortunately the butternut squash had completely collapsed when I removed it from the oven so I no longer had a vessel to hold the other ingredients. I decided to make a savory butternut squash souffle and serve that with the other preparation. I should have taken the butternut squash out after about 35 minutes. Thank you for the recipe.
Made this recipe tonight, it was so delicious, love the flavour combo and I have some filler leftover for an egg scramble tomorrow morning!
Glad you enjoyed this stuffed squash! And boy will the filling taste amazing in a scramble :)
Made this today with extra stuffing for leftovers and am IN LOVE. The squash skin gets so soft it’s nice and edible and I ended up mashing all of the second half for leftovers.
Used frozen spinach (3 cups) and cooked a little longer to reduce down some liquid. Ended up having fresh sage and oregano from my garden instead of rosemary and still tasted beautiful.
Will be saving this one for future wintery stay at home meals.
Glad you loved this stuffed butternut squash recipe Carli! Definitely one to bookmark for winter season.
This recipe is fantastic! Literally the only thing I changed was that I used breakfast sausage instead of Italian (it doesn’t like me, lol). It was easy and made a beautiful presentation. Thanks for sharing!
Glad you enjoyed this stuffed butternut squash Lisa!
very good
Hi, as a big Downshiftology fan and recommender I was excited to read this recipe and am looking forward to trying it out.
I do want to make some little changes this time since I am traveling and don’t have all kitchen tools and ingredients here with me, plus I’m limited in time available for preparing meals.. So I have a few questions :
– if I use diced chicken as protein for this recipe, how much should I use?
– Can I bake the filling instead of cooking?
– Can I leave out the spinach? (hard to get here and I’m anyways not a big spinach lover) Which vegetable can I use instead of it?
– Can I use rosemary spice instead of the fresh version or leave it out altogether?
Also, what type of apple is best to use for this recipe? Green like Granny Smith or (sweet) red?
Thanks again for this beautiful recipe and all the other ones. And for helping us all to keep healthy without compromising on delicious food :)
Tillie
Hi Tillie –
1. I’d say use between 1.5-2 cups of diced chicken.
2. It’ll be faster if you cook first and then bake.
3. Yes, you can omit the spinach. But maybe you can substitute with other leafy greens you’d like!
4. I’d still use a bit of dried rosemary!
5. Sweet red apples are best in my opinion.
I made this recipe for the first time last fall/winter. I liked it so much that I decided that my friends would like it too, so a bunch of us made it together on Zoom! It was a big hit!! Everyone loved the combination of flavors, sweet, savory and spicy. I used the spicy Italian sausage from Whole Foods. I highly recommend this recipe!!
How fun! Loved how you all created this recipe over zoom. Would love to see photos next time :)
Absolutely loved the flavors! Perfect fall recipe. My husband and I love this!
So glad you loved this recipe Shelby! Definitely a fall favorite.
I made this for a family dinner with my son and his family and it is so good! He took a very generous second helping and commented on how good it is. I enjoyed the leftovers for breakfast and lunch! Thanks again for a very tasty recipe. Definitely worth the time it takes.
Wonderful! Happy to hear everyone enjoyed this stuffed squash recipe. Looks like you’ll have to make double the batch next time!
I love butternut squash, but for my husband it’s just okay. But this recipe it his sweet spot and said he really enjoyed it! It’s a keeper, especially during the fall and winter. Thanks!
Happy to hear this recipe was able to change his mind about butternut squash :)
OMG! I made this for supper and it is excellent! Wow!
Wonderful! Glad you enjoyed this stuffed butternut squash Katharine :)
My hubby and I really loved this! Thanks so much for a delicious, comforting fall recipe that we will enjoy again and again! Well done😊
Wonderful! Glad you and your hubby enjoyed this recipe Jamie :)
Is it really 930 calories per serving?! This sounds delicious but that seems really high for a healthy recipe. Thanks!
Yep! The filling has quite a bit of ingredients in it. But overall, this is a healthy recipe that can still be enjoyed despite the calorie count.
Any suggestions on how to reduce the calories at all without altering the flavor profile in this dish? Just too many calories for a serving. I probably will not eat a full serving as I eat slowly and try to listen to my body when it is telling me I am really full already. Other than reducing serving size, any other suggestions?
I would say you can swap out the sausage for a lighter ground meat, but it will alter the flavor all around. You can also reduce the cranberries in this for less sugar.
My mother used to stir‐fry chicken liver with apple pieces and onion slices when I was a kid (Polish or German style). This recipe is just as delicious. I replaced the butternut with baked sweet potato and skipped baking the filling.
Sounds like something my mom would make as well (she’s of German descent). Glad you loved the recipe Janina!
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.
Hi Tom- Most of the sugar will come from the apples and cranberries in this recipe :)
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 :)
Where do you get unsweetened raisins?
Hi Libby – I get them at Whole Foods.
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!
This was delicious! It was so easy to make and the leftovers were great for a meal prep. Thank you for sharing.
Hi Karen – The sausage filling can definitely be used for many other types of meal! Glad you enjoyed this :)
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!
Hi Arianne – yes, no problem. It would be amazing with spaghetti squash as well!
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 :)
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 :)
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!
Hi Alan – So happy to hear you enjoyed this recipe! It is one of my favorites to whip up during this time of year :)
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 :)
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!
This recipe was as tasty as it sounded! Beautiful autumn dish… I’m glad I have a bit of leftovers for a second meal :)
Hi Martine – Glad you enjoyed this recipe! It’s always great to have some of this as leftovers :)
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 :)
Delicious recipe. Shared with family and friend and it was a hit. Thank you so much for sharing this recipe.
Hi Bee – So glad you, your friends, and family enjoyed this recipe :) Definitely one to keep for your Fall menu!
Thank you for this delicious recipe! We will be making this again soon!
Hi Sheryl – So glad you enjoyed this recipe! Definitely a keeper for the Fall menu :)
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.
Hi Karen – You’re smart to make a few ahead of time! I’m glad you enjoyed this recipe :)