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Halved sausage and apple stuffed squash on a baking sheet with sprigs of rosemary around them.

Sausage Stuffed Butternut Squash


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5 from 3 reviews

  • Author: Amy Estes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This sausage-stuffed butternut squash is roasted and filled with an amazing apple, pecan, and cranberry, sausage filling that is seasoned with rosemary and sage. It makes an impressive dish to serve for the holidays and it is gluten-free, dairy-free, and paleo!


Ingredients

Scale
  • 2 whole butternut squash – about 22.5lbs each
  • 2 tablespoons olive oil – divided
  • Kosher salt – to taste
  • Ground black pepper – to taste
  • 1 lb ground sausage, ground turkey, or ground beef
  • 2 stalks of celery -diced – about 1/3 cup
  • 1 small yellow onion -peeled and diced
  • 3 cloves of garlic -peeled and minced
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon fresh chopped sage
  • 1 tablespoon chicken stock or white wine – to deglaze the pan if needed
  • 2 cups fresh spinach
  • 1 small apple – diced 
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans
  • Shredded parmesan cheese – optional

Instructions

  1. Prepare the squash. Preheat the oven to 400°F, spray a baking sheet with cooking spray, or line it with parchment paper. Cut the ends off of the squash about 3/4 of an inch from the end. Stand the squash upright and use a sharp kitchen knife to cut it straight down the middle, giving you 2 halves of squash. Do the same thing with the other squash so you have 4 halves of squash.  
  2. Roast the squash: Drizzle each half of the squash with olive oil and sprinkle it with salt and pepper. Place the squash cut side up onto a baking sheet and cook it for 40-45 minutes until a sharp knife can easily be inserted into the center of the squash. Remove and let cool. Note: this may take more or less time depending on the size of the squash you are using, so make sure to watch it. My squash was 2.25 lbs each and took about 45 minutes to cook. 
  3. Make the sausage and apple filling. Heat a large skillet to medium-high heat, add some olive oil to the pan then add the sausage and break it up with a spoon or spatula as it cooks. Once the meat is no longer pink add in the onions, celery, and garlic. Toss and cook that for a few minutes then add in the fresh herbs, spinach, and stock if needed to deglaze the bottom of the pan. Cook until the spinach is wilted, about 3-4 minutes. Remove the pan from the heat add in the diced apples, cranberries, and pecans, and toss that all together.
  4. Fill the squash. Use a spoon to Scoop out the flesh of the squash leaving a 1/2-3/4 inch border around the edge of the squash and about 2.5 inches from the bottom. You can use the extra squash for soup or mashed butternut squash. Divide the sausage and apple filling evenly between the halves of the squash. If desired, top with a little sprinkle of parmesan cheese. Place the squash back in the oven and brown the top for 10 minutes at 400°F. 
  5. Serve. Remove, let cool, and serve hot.

    Notes

    • Select a butternut squash that is more even in size all around as opposed to one that has a longer kneck on it. This will make it more space for filling it. A 2-2.5 pound squash is the best size for this recipe.
    • You can make the filling ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
    • Store this stuffed squash in an airtight container in the refrigerator for up to 3 days. Easily reheat it in the microwave or in the oven on a baking sheet.
      • Prep Time: 10 minutes
      • Cook Time: 45 minutes
      • Category: Healthy Dinner Ideas
      • Method: Oven
      • Cuisine: American