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    Pinch Me Good! » Main Dishes » Sausage Stuffed Butternut Squash -Gluten Free

    Sausage Stuffed Butternut Squash -Gluten Free

    October 5, 2021 by Amy Estes 3 Comments

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    Roasted butternut squash stuffed with sausage and apples on a baking sheet with fresh rosemary around it
    4 pieces of cut whole squash filled with sausage and veggies stuffing ontop of brown parchment paper.

    Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

    This roasted sausage stuffed butternut squash is filled with an incredible apple sausage filling and seasoned with fall flavors like rosemary and sage. It is a hearty and filling dish that would be great to serve to guests for the holidays!

    4 stuffed butternut squash halves filled with sausage, apples an fresh herbs on a baking sheet on top of brown parchment paper.

    This sausage stuffed butternut squash recipe is so good that we have made it 4 times already in the last few weeks. We are just obsessed with it since it is a new spin on this very popular Stuffed Acorn Squash that everyone also loves!

    We opted to use butternut squash in this squash recipe that we roasted and then filled with an incredible sausage and apple filling. I love that it is easy to make but looks so impressive that it makes a great main or side dish for the holidays.

    Roasting the squash brings out its flavor and also provides a nice bed for the incredible sausage apple filling that is just everything in this recipe.

    Halved squash filled with sausage stuffing on a baking sheet with large pieces of fresh rosemary next to is and a white and blue striped towel under the baking sheet.

    Why you’ll love this butternut squash recipe

    • The flavors are amazing and just scream fall!
    • It is a simple and easy recipe that will impress your friends and family.
    • Packed with color, flavor, and nutrition
    • A great dish to serve for the holidays!
    • One of the BEST Butternut Squash Recipes EVER!
    • It is totally gluten-free!

    Ingredients you will need

    Whole butternut squash with fresh herbs next to it and an apple, bowl of pecans, bowl of olive oil, bowl of spinach, bowl of raw sausage, garlic cloves, bowl if diced celery, bowl if dried cranberries and a bowl of salt and pepper in front of it on a white surface.
    • Butternut squash – you will need 2 medium butternut squash that is 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.
    • 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 – to 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 – 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.

    How to make sausage stuffed butternut squash

    1. Prep and roast the squash. Slice the butternut squash in half lengthwise, scoop out the seeds and discard them. Drizzle the squash with a little olive oil and sprinkle it with salt and pepper. Place the squash face up onto a baking sheet and cook it at 425 degrees F for 40-45 minutes. Remove and let cool.
    2. Make the sausage and apple filling. Heat a skillet to medium-high 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 then add in the fresh herbs, spinach and stock if needed. Cook until the spinach is wilted. Remove the pan from the heat and add in the diced apples, cranberries, and pecans and toss that all together.
    3. Fill the squash. 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 into the oven and brown the top for about 10 minutes.
    4. Serve. Remove, let cool, and serve hot.
    Two halves of butternut squash on a round wooden board on a white surface with a round white bowl  with seeds of of the squash and a spoon in it on the board next to the squash.
    4 halves of butternut squash on a brown baking sheet.
    Round white pan filled with cooked sausage, celery, onion and herbs
    Round white pan filled with cooked sausage with a pile of diced apple, dried cranberries and chopped pecans on top of the sausage
    Apple and sausage stuffing in a round beige pan on a white surface with a wooden spoon in the pan
    Two halves of cooked butternut squash with the center scooped out on a white cutting board with a striped towel in front of it and a round pan with sausage stuffing behind it
    4 pieces of cut whole squash filled with sausage and veggies stuffing ontop of brown parchment paper.
    Roasted butternut squash stuffed with sausage and apples on a baking sheet with fresh rosemary around it

    Get the full list of ingredients and recipe instructions in the recipe card below.

    Recipe variations

    • 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.
    • This recipe is already dairy-free and gluten-free, yay!
    • Use diced pears in place of the apples.
    • Raisins can be used in place of dried cranberries.
    • Use chopped kale in place of the spinach.

    Tips for making this stuffed butternut squash recipe

    • 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.

    What to serve with stuffed butternut squash

    This squash recipe is great for the holidays and goes well with so many other dishes. Here are a few of my favorites.

    • Air Fryer Brussel Sprouts
    • Easy Ranch Roasted Carrots
    • Gluten-Free Herb Biscuits
    • Easy Kale Salad

    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
    Baking sheet lined with brown parchment paper with halves of sausage stuffed butternut squash with small pieces of apple, cranberries and chopped herbs on top of it.

    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.

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    Sausage and Apple Stuffed Butternut Squash


    ★★★★★

    5 from 2 reviews

    • Author: Amy
    • Total Time: 55 minutes
    • Yield: 4-6 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

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


    Ingredients

    Scale
    • 2 whole butternut squash – 2-2.5 pounds each
    • 2 tablespoons olive oil 
    • Kosher salt – to taste
    • Ground black pepper – to taste
    • 1 pound ground sausage 
    • 2 stalks of celery -diced
    • 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. Prep and roast the squash. Preheat the oven to 425 degrees F and spray a baking sheet with cooking spray. Slice the butternut squash in half lengthwise, scoop out the seeds and discard them. Drizzle the squash with a little 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.
    2. Make the sausage and apple filling. Heat a 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. Remove the pan from the heat and add in the diced apples, cranberries and pecans and toss that all together.
    3. Fill the squash. 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 squash. If desired, top with a little sprinkle of parmesan cheese. Place the squash back into the oven and brown the top for about 10 minutes.
    4. Serve. Remove, let cool and serve hot.

    Equipment

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    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: Baked
    • Cuisine: American

    Keywords: sausage stuffed butternut squash, stuffed butternut squash, stuffed butternut squash recipe, butternut squash

    Did you make this recipe?

    Tag @pinchmegoodfood on Instagram and hashtag it #pinchmegoodfood

    « Easy One Pot Pumpkin Chili – Gluten Free
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    Filed Under: Favorite Winter Recipes, Gluten-Free, Healthy Fall Favorites, Kid-Friendly, Main Dishes, Meal Planning and Prep, Oven

    Reader Interactions

    Comments

    1. Trisha O'Leary

      October 14, 2021 at 12:21 am

      This was Amazing. The flavors and herbs were so perfectly balanced! I am thinking about making this for thanksgiving!

      ★★★★★

      Reply
    2. Nicole Nardi-Werner

      October 19, 2021 at 6:54 pm

      These were delicious. I ended up using dried herbs because I forgot to buy dressed ones and they still came out amazing! Even my 1.5 year old ate them!

      ★★★★★

      Reply
      • Amy

        October 20, 2021 at 4:45 pm

        Thank you so much Nicole! I am so glad everyone liked it!

        Reply

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    I'm Amy and I'm so excited to share my best healthy recipes and tips with you. I hope I can inspire you to eat better, feel better, and get back in the kitchen. Read More…

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