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!
- 2 whole butternut squash – 2-2.5 pounds each
- 2 tablespoons olive oil, divided
- Kosher salt
- Ground black pepper
- 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
- 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.
- 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.
- 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.
- 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 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 of 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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Healthy Dinner Ideas
- Method: Baked
- Cuisine: American