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!
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.
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
- 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
- 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.
- 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.
- 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.
- Serve. Remove, let cool, and serve hot.
Get the full list of ingredients and recipe instructions in the recipe card below.
- 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.
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