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Stuffed butternut squash with sausage and apples.
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4.95 from 71 votes

Apple Sausage Stuffed Butternut Squash

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: apple sausage stuffed butternut squash, butternut squash recipe, stuffed butternut squash
Servings: 2 servings
Author: Lisa Bryan

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
  • ⅓ cup dried cranberries unsweetened
  • ¼ cup pecans roughly chopped
US - Metric

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.

Video

Notes

  • 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