Stuffed Butternut Squash is a perfect HEALTHY fall meal that is full of flavor packed sausage, diced apples, celery, pecans, cranberries and fresh herbs like rosemary and sage. The filling is nestled in roasted halves of butternut squash that is so flavourful and nutritious. Gluten + Dairy Free!
This stuffed butternut squash is so easy to make and 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 we also love.
I am so excited about this easy squash recipe though because it is loaded with fall flavors that are great for a fun family meal or to serve for the holidays. It is packed with a combination of fresh herbs like rosemary and sage, sausage, cranberries and apples. Not to mention the BEST squash of all time, butternut squash!
Roasting the squash brings out it’s flavor and also provides a nice bed for the incredible sausage apple filling that is just everything in this recipe.
Why you will just love this 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!
Now, I know what you are thinking….How am I going to cut the squash in half? It’s actually very easy when squash is in season since it is softer. I left the stems on but you can cut them off, which makes it even easier to cut it open.
How to cut a butternut squash in half
The easiest way to cut a butternut squash in half is to use a sharp kitchen knife and a cutting board. Cut the ends off of the squash and stand it upright. Place the knife exactly in the center of the squash and carefully slice right through it. If your knife gets stuck then lightly bang the squash on the cutting board a few times and it should slice right through.
You can also place the whole squash in the microwave for 2-3 minutes, let it cool for a few minutes then cut it. This will help soften it a bit. Super easy!
Ingredients needed to make this recipe
How to make 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 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 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 the dried cranberries.
- Use chopped kale in place of the spinach.
What to serve with stuffed butternut squash
This 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
- 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 have 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.
- 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.
Did you make this 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