Stuffed Butternut Squash

This Stuffed Butternut Squash has the perfect balance of sweet, savory, and herb flavors. A cozy, rustic dish that’s deliciously satisfying!

Author: Donna Elick

Servings:

Prep Time15

Cook Time50

Total Time1 5

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 2 medium butternut squash cut side up on the prepared baking sheet. Drizzle with 2 tablespoons 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 1 pound 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 1 small yellow onion and sauté for 2 minutes, scraping up any browned bits from the sausage. Add 2 cloves garlic, 1 Honeycrisp or Pink Lady apple, 2 –3 fresh sage leaves, 1 teaspoon dried thyme, remaining salt, and 1/4 teaspoon fresh ground black 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 1/4 cup dried cranberries and 1/4 cup chopped 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.

Notes

Make-Ahead Tips: You can prepare the filling and roast the squash up to 2 days in advance. Store both in separate airtight containers in the fridge. When ready to serve, reheat the squash in a 350°F oven for 10 minutes, stuff with the warmed filling, and bake another 10–15 minutes.

Freezing Tips: To freeze cooked and stuffed squash, let cool completely. Wrap each half tightly in plastic wrap, then in foil. Freeze for up to 3 months. To reheat from frozen, bake at 350°F for 45–50 minutes or until warmed through.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until hot.

Customization Ideas: Add shredded parmesan or gouda to the filling before stuffing the squash. A light drizzle of balsamic glaze or maple syrup over the top before serving adds a lovely sweet-savory finish.

Ingredient Swaps: You can substitute the sausage with cooked mushrooms, lentils, or plant-based sausage. Acorn or delicata squash make great substitutes for butternut.

Nutrition