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This Sausage Stuffed Butternut Squash is a complete meal all in one simple recipe. The squash is slowly roasted and then stuffed with sausage, apple cranberries, and pecans. It makes a great healthy fall meal or festive dish to serve for the holidays. Gluten-Free, Paleo, Whole30.
This apple sausage stuffed squash is a delicious hearty meal you can serve that is loaded with protein and fiber all in one dish! It makes a beautiful main dish or healthy side that goes great alongside chicken, ham, or turkey.
This recipe was inspired by this very popular vegetarian stuffed squash which is a meatless version of this squash recipe.
Although this recipe takes a little bit more time to make, most of that time is just waiting for the squash to cook. Then all you need to do is make the amazing sausage apple filling, stuff the squash, and bake it until it is nice and golden.
Jump to:
- Why You’ll Love This Recipe
- Do I Need To Peel The Squash Before Roasting It?
- Sausage Stuffed Butternut Squash Ingredients
- How To Make Stuffed Butternut Squash
- Recipe Tips For Success
- Customize The Stuffing
- How To Store Stuffed Butternut Squash
- Can You Freeze Stuffed Butternut Squash?
- Servings Suggestions
- More Butternut Squash Recipes To Try:
- Sausage Stuffed Butternut Squash
Why You’ll Love This Recipe
- 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, plus it is gluten-free, paleo, and whole30.
- 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.
Do I Need To Peel The Squash Before Roasting It?
In this recipe, it is not necessary to peel and cut the butternut squash before you roast it. All you need to do is cut the squash in half, brush it with olive oil and a sprinkle of salt and pepper, and roast it in the oven until it is tender and caramelized.
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. I used 2, medium squashes that were about 2.25 lbs each.
- Sausage – any sausage or ground turkey will work in this recipe. I used sweet Italian sausage. Ground beef will also work but will need a little bit more salt.
- Vegetables – I used a combination of onion, celery, and spinach. Make sure you use fresh and not frozen spinach. Frozen spinach will make this recipe too watery. You could also add in carrots, scallions, or chopped bell pepper.
- Apple – any apple will work in this recipe. I used a gala apple.
- Pecans – add a nice crunch. You can also use walnuts.
- Dried cranberries – are used 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 located at the bottom of this post.
How To Make Stuffed Butternut Squash
Prepare the squash. Slice the butternut squash in half lengthwise using a sharp kitchen knife. Use a spoon to scoop out the seeds, you can save them to roast later or discard them.
Roast the squash. Preheat the oven to 400°F. Drizzle the squash with olive oil and sprinkle it with salt and pepper. Place it cut side up onto a baking sheet and roast it for 40-45 minutes or until golden and fork tender. Remove and let cool.
Make the sausage and apple stuffing. 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.
Finish the stuffing. Remove the pan from the heat, add in the diced apples, cranberries, and pecans, and toss that all together.
Prepare the squash for the stuffing. Scoop out the flesh of the squash leaving a ½-3/4 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.
Fill and bake the squash. Divide the sausage and apple filling evenly between the 4 halves of squash. If desired, top with a little sprinkle of parmesan cheese. Place the squash back into the 400°F oven and brown the tops for 10 minutes or until it is nice and golden brown.
Recipe Tips For Success
- Butternut squash: Select a butternut squash that is more even in size all around and wider as opposed to one that has a longer neck on it. This will allow more space to fill it. A 2-2.5 lb squash is the best size for this recipe. I used 2 butternut squash that were 2.2 lbs each.
- Cooking times: 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.
- Veggies: Cut the veggies and apples into small pieces so they cook fast and fit easily when filling the squash.
- Scooping the squash: Let the squash cool for 5 minutes before scooping out the center. Use the extra squash for soup or mashed butternut squash.
- Make ahead: 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 Stuffing
- Switch up the protein. You can swap the sausage with ground meat like ground turkey, beef, or 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.
How To Store Stuffed Butternut Squash
Leftovers 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. We actually love this as leftovers, since the flavors really get even more intense as it sits.
Can You Freeze Stuffed Butternut Squash?
Yes, stuffed 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.
Servings Suggestions
This stuffed butternut squash recipe is great for the holidays and goes well with so many other dishes. Here are a few of my favorite dishes to pair with it:
More Butternut Squash Recipes To Try:
- 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.
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Sausage Stuffed Butternut Squash
- 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
- 2 whole butternut squash – about 2–2.5lbs 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 ⅓ 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
- ¼ cup dried cranberries
- ¼ cup chopped pecans
- Shredded parmesan cheese – optional
Instructions
- 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 ¾ 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.
- 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.
- 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.
- Fill the squash. Use a spoon to Scoop out the flesh of the squash leaving a ½-3/4 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.
- 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
This was Amazing. The flavors and herbs were so perfectly balanced! I am thinking about making this for thanksgiving!
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!
Thank you so much Nicole! I am so glad everyone liked it!
This is a REALLY delicious meal! I mixed the extra squash you scoop out back into the sausage mixture. I had extra filling so I served that over orzo so some people went more squash heavy and some more orzo heavy with the filling. I never leave reviews and had to come back to share with you – thank you for posting!
Thank you Megan! I am so glad you enjoyed it. It is also one of our favourites.