Stuffed Butternut Squash
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This Sausage and Apple Stuffed Butternut Squash is fall comfort food at its finest. Roasted butternut squash is filled to the brim with a savory-sweet mix of browned sausage, tender apples, golden onions, fresh herbs, crunchy pecans, and chewy cranberries. It’s cozy, hearty, and perfect for crisp evenings yet stunning enough for a festive fall dinner party. With all the stuffed butternut squash recipes out there, you’ll quickly see why this one’s the best!!
Table of Contents
WHY YOU’LL LOVE BUTTERNUT SQUASH STUFFED
- Hearty main or savory side
- Ready in an hour
Stuffed Butternut Squash
We are straight-up obsessed with fall flavors in our house, and this stuffed butternut squash recipe is basically autumn in edible form.
It’s got that sweet-savory thing goin’ on with juicy apples, herby sausage, golden onions, and cranberries that POP with flavor.
Add in the roasted squash base and a hint of pecan crunch? Honey, it’s a whole harvest festival in a squash boat.
And if you’ve ever had that one squash dish that made you think “meh,” this one’s about to change your whole opinion.
It’s easy enough for a weeknight, fancy enough for your in-laws, and tasty enough to make everyone ask for the recipe (and the leftovers).
Cozy up, because stuffed butternut squash is about to become your new fall favorite!!
INGREDIENT NOTES
- Sausage: Any ground sausage works here, including pork, chicken, or turkey. Mild is classic, but spicy adds a nice kick.
- HoneyCrisp or Pink Lady Apple: Both are tart-sweet and won’t get mushy when cooked. Only swap in another variety if you absolutely must. Fuji or Cosmic Crisp are the next best thing.
- Squash Size: If your squash is on the larger side, one may be enough to serve 4. Adjust filling amounts as needed.
- Cranberries & Pecans: These are optional, but add a fantastic texture and seasonal flavor. Don’t skip unless you must!
- Sage: Fresh sage brings warmth and depth. If substituting with dried, use ½ teaspoon.
VARIATIONS
Vegetarian Option: Use a plant-based sausage or sautéed mushrooms in place of meat.
Add Cheese: Stir in ¼ cup shredded gouda, fontina, or sharp cheddar for creamy richness.
Different Squash: Try acorn or delicata squash for a different presentation.
Sweet Twist: Drizzle stuffed butternut squash with maple syrup or balsamic glaze before serving.
SERVING SUGGESTIONS
- Something Fresh: Toss together a crisp salad with shaved brussels sprouts and kale.
- Yummy Bread: Add some warm pumpkin rolls or a crusty loaf of French bread to the table.
- Holiday Feast: Serve alongside turkey or prime rib with all the classics. I’ll often make a vegetarian version if we have guests who aren’t meat-eaters, so they have a hearty main too.
- Beverage Pairing: A glass of mulled wine or sparkling cider will play off the sweet and savory flavors in the filling.
STUFFED BUTTERNUT SQUASH RECIPES FAQ
No, and in fact, it’s better if you don’t! That rind holds everything together in the perfect natural boat, and it’s one less step to do during prep.
Once roasted, the squash will become soft and tender on the inside… enough to easily pierce it with a fork.
After the butternut squash is stuffed, it only needs 5-10 more minutes in the oven for everything to warm and the filling to crisp a bit on the top.
The squash is best when it’s roasted the same day, though the filling can be made up to a day in advance.
Keep it in an airtight container in the fridge, then spoon it into the roasted squash and add a few more minutes to the final baking time.
I’ve made just about every version of stuffed squash you can imagine.
And this is the one I come back to every fall. I’ve tested it with sweet sausage, spicy sausage, turkey sausage, you name it… and every version works because the real secret is in the balance.
The roasted squash gives you that buttery base, and when you mix it with browned meat, apples, and just enough cranberry, it hits all the right notes.
For beginners: Don’t be intimidated by the idea of roasting squash. It’s honestly one of the easiest prep steps ever. Cut, scoop, roast. That’s it.
And if your squash is a little wonky-shaped, no stress. Just pack in the filling like you mean it!
DONNA’S PRO TIPS
- Don’t skip the scooped squash! Mixing it back into the filling gives you incredible moisture and extra flavor.
- Keep things steady. I like to slice off the smallest piece of rind from the back of the squash halves so they don’t tip over on the baking sheet.
- Use a grapefruit spoon or melon baller to scoop the roasted squash. It makes it super easy to carve a clean cavity.
- Taste before you stuff! The filling is fully cooked, so it’s the perfect time to adjust seasoning before going into the squash.
- Need it faster? You can microwave the squash to soften it before roasting if you’re in a pinch, but roasting adds more depth.
TOOLS NEEDED
- Sharp Knife & Sturdy Cutting Board: It takes a bit of muscle to slice through that tough rind, so be prepared! You’ll need to chop up the onions, apple, and sage leaves as well.
- Baking Sheet: Opt for this over a casserole dish to help the squash brown on all sides.
- Large Skillet: Wide enough to brown the sausage and cook the filling.
- Mixing Spoon or Spatula: Stir the filling as it cooks, then pile it in so your butternut squash is stuffed to the brim.
- Measuring Cups and Spoons: Balance is the name of the game, so use precise measurements for success.
Enjoy!
With love, from our simple kitchen to yours.
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Stuffed Butternut Squash
Ingredients
- 2 medium butternut squash, halved and seeded
- 2 tablespoons extra virgin olive oil
- 1 pound sausage, mild or spicy, pork, chicken, or turkey
- 1 small yellow onion, diced
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 Honeycrisp or Pink Lady apple, peeled, cored, and diced
- 2 –3 fresh sage leaves, chopped (about 1 tablespoon)
- 1 teaspoon dried thyme
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon fresh ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Roast the Squash: Place the squash halves cut side up on the prepared baking sheet. Drizzle with extra virgin olive oil and sprinkle with about 1/4 teaspoon of salt. Flip them over so the cut side is down. Roast for 40–45 minutes, or until the squash is fork-tender and the cut side has browned slightly.
- Brown the Sausage: While the squash roasts, cook the sausage in a large skillet over medium heat. Use a spatula to break it into crumbles as it browns. Once fully cooked and browned, transfer the sausage to a bowl and set aside. Do not wipe out the pan.
- Sauté Aromatics and Apples: In the same skillet, add the diced onion and sauté for 2 minutes, scraping up any browned bits from the sausage. Add the garlic, apples, sage, thyme, remaining salt, and pepper. Cook for another 3–4 minutes, stirring often, until the onion is translucent and apples are slightly softened.
- Add Mix-Ins: Return the sausage to the skillet and stir in the cranberries and pecans. Remove from heat and mix everything well to combine.
- Scoop the Squash: Once the squash is cool enough to handle, use a spoon to scoop out some of the flesh to create a generous cavity for the filling, leaving about 1/2-inch border around the edges and bottom. Add the scooped squash flesh to the sausage mixture and stir to combine.
- Stuff and Bake: Flip the squash halves cut side up and fill each generously with the sausage mixture, mounding it slightly. Return to the oven and bake for 5–10 minutes, or until everything is heated through and the tops begin to crisp.
- Garnish and Serve: Remove from oven, garnish with chopped parsley, and serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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