This Sausage Stuffed Butternut Squash recipe is a complete meal all in one, with a flavorful filling made of sausage, apple, cranberries, and pecans. The squash is finished with fresh rosemary and sage for a comforting, crowd-pleasing meal that the whole family will go crazy for!
It’s finally fall and we get to dive into all of the wonderful squash recipes like this incredible stuffed butternut squash that is so satisfying, filling, and nourishing. You can serve it as a main meal or side dish that is wonderful for entertaining or a perfect addition to your holiday table.
You may also love this vegetarian stuffed squash which is a meatless version of this recipe.
This stuffed squash is a slightly time-consuming recipe but most of that is just waiting for the squash to roast until caramelized, which is 100% worth it! Then you just need to whip up the sausage and apple filling, stuff the squash with the sausage mixture, and cook it for a bit longer until golden.
Why you’ll love this stuffed butternut squash
- Hearty and flavorful – this recipe is full of warm fall flavors like apple, sage, and rosemary and is so filling and satisfying.
- Healthy – packed with so much protein and fiber!
- Impressive dish – butternut squash boats filled with the incredible apple sausage filling makes it both beautiful and delicious.
- Great main meal or side dish – you can serve it as a complete main dish or side dish that goes with so many things.
How To Roast Butternut Squash
Roasting butternut squash is fairly easy to do and low maintenance in this recipe. All you need to do is cut off the ends of the squash, slice it in half so you get two squash halves, scoop out the seeds and season, and roast it. This is pretty simple but may be challenging if you are not experienced in working with butternut quash. For a more in-depth step-by-step explanation check out this post on how to cut and roast butternut squash. Note: You can buy precut halved squash at most grocery stores if you are intimidated by cutting it.
- Why you’ll love this stuffed butternut squash
- How To Roast Butternut Squash
- Sausage Stuffed Butternut Squash Ingredients
- How to make stuffed butternut squash with sausage
- Recipe Tips
- Customize the filling
- Do I need to peel the squash before baking it?
- How to store stuffed butternut squash
- Can you freeze stuffed squash?
- Servings suggestions
- More butternut squash recipes
- Sausage Stuffed Butternut Squash
Sausage Stuffed Butternut Squash Ingredients
- Butternut squash – you will need 2 medium butternut squash that are similar in size and shape. You want to use squash that is wider rather than longer in this recipe so there is more space for the filling. You can find this at almost any grocery store.
- Sausage – any type of sausage or ground turkey will work in this recipe. I used sweet Italian sausage.
- Vegetables – onion, celery, spinach. Make sure you use fresh and not frozen spinach. Frozen spinach will make this recipe too watery.
- Apple – any type of apple will work in this recipe. I used a gala apple.
- Pecans – add a nice crunch. You can also use walnuts.
- Dried cranberries – to add a nice sweet flavor to the filling.
- Olive oil – extra virgin olive oil or avocado oil.
- Chicken stock – low sodium chicken stock or vegetable stock
- Garlic– you can use fresh garlic or garlic paste. If you use garlic paste, you will need about 3 teaspoons.
- Salt and pepper – to enhance all of the flavors.
*Get the full list of ingredients and recipe instructions in the recipe card below.
How to make stuffed butternut squash with sausage
Step one: Prep the squash. Slice the butternut squash in half lengthwise, scoop out the seeds, and discard them.
Step three: Make the sausage and apple filling. Heat a large skillet to medium heat, 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. Add in the fresh herbs, spinach, and stock if needed. Cook until the spinach is wilted.
Step four: Finish the filling. Remove the pan from the heat, add in the diced apples, cranberries, and pecans, and toss that all together.
Step five: Prepare the squash or the filling. Scoop out the flesh of the squash leaving a ½-¾ inch border around the edge of the squash skin and about 2.5 inches from the bottom. You can use the extra squash for soup or mashed butternut squash.
Step six: Fill the 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 into the oven and brown the top for 10 minutes or until the top is nice and golden brown.
- Select a butternut squash that is more even in size all around as opposed to one that has a longer neck on it. This will make it more space for filling it. A 2-2.5 pound squash is the best size for this recipe.
- Roast the squash until a sharp knife can be inserted easily into the center of the squash. This usually takes 35-45 minutes for a medium size squash.
- Cut the veggies and apples into small pieces so they cook fast and fit easily when filling the squash.
- Let the squash cool for 5 minutes before scooping out the center. Use the extra squash for soup or mashed butternut squash.
- You can make the filling ahead of time and store it in an airtight container in the refrigerator for up to 2 days. It’s delicious all on its own.
Customize the filling
- Switch up the protein. You can swap the sausage with any ground meat like ground turkey, ground beef, or ground chicken.
- Make it meatless stuffed squash. You can use meatless meat crumbles, minced cooked mushrooms or chickpeas, and quinoa in place of the sausage.
- Add some cooked brown rice, white rice, or quinoa for an even heartier stuffed squash.
- Use diced pears in place of the apples. Both are great options that add to the depth of flavor and crunch in the stuffing.
- Raisins can be used in place of dried cranberries.
- Use chopped kale in place of the spinach.
Do I need to peel the squash before baking it?
Sometimes you do need to peel the squash before baking it like when you are making roasted butternut squash cubes. Luckily, in this recipe, it is not necessary to peel the squash since you are roasting it in the skin for even more amazing flavor.
How to store stuffed butternut squash
This stuffed butternut squash with sausage and apples can be stored in an airtight container in the refrigerator for up to 3 days. Easily reheat it at 350°F in the oven or in portions in the microwave until warmed through.
Can you freeze stuffed squash?
Yes, this squash actually freezes very well. Just let it cool completely, transfer it to a freezer-safe food container, and store it in the freezer for up to 3 months. When ready to eat, let it thaw in the refrigerator overnight then reheat as noted above.
This squash recipe is great for the holidays and goes well with so many other dishes. Here are a few of my favorites.
More butternut squash recipes
- Simple Roasted Butternut Squash Soup
- The BEST Mashed Butternut Squash
- Healthy Butternut Squash Lasagna
- Butternut Squash Noodles Bowl – Vegan
- Roasted Beets and Butternut Squash Salad
Did you make this sausage-stuffed butternut squash recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.Print