Why You’ll Love This Recipe

This recipe is the ultimate balance of sweet and savory. The natural sweetness of roasted squash and apples pairs beautifully with the rich, savory flavor of sausage. It’s simple enough for a weeknight dinner, yet impressive enough to serve for guests. Plus, it’s a complete, nourishing meal all in one edible bowl—with protein, fiber, and lots of seasonal flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, halved and seeds removed
• Olive oil
• Salt and pepper
• Italian sausage (pork, chicken, or turkey)
• Apple (firm variety like Granny Smith or Honeycrisp), diced
• Yellow onion, chopped
• Garlic, minced
• Fresh thyme or sage (or both)
• Optional: spinach or kale, chopped
• Optional toppings: parmesan, panko, or dried cranberries

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Brush cut sides of the butternut squash with olive oil and season with salt and pepper.
3. Place squash cut-side down on the baking sheet and roast for 35–45 minutes, or until fork-tender.
4. While the squash roasts, heat olive oil in a skillet over medium heat. Add sausage and cook, breaking it up, until browned and cooked through.
5. Add onion and cook until softened, about 5 minutes. Stir in garlic, apples, and herbs, cooking until apples are slightly softened.
6. Add optional greens and cook until wilted. Remove from heat.
7. Once squash is tender, remove from oven and carefully flip. Scoop out a small portion of the flesh to create more room for filling (optional).
8. Fill each squash half with the sausage-apple mixture.
9. Return to oven for 10–15 minutes to heat through and lightly brown the top.
10. Serve warm, with optional toppings if desired.

Servings and timing

This recipe makes 2–4 servings (depending on squash size and whether served as a main or side).
Prep time: 15 minutes
Cook time: 45–60 minutes
Total time: 1 hour – 1 hour 15 minutes

Variations

• Vegetarian: Use plant-based sausage or lentils in place of meat.
• Dairy-free: Skip cheese toppings or use dairy-free alternatives.
• Add grains: Mix in cooked quinoa or wild rice for more texture and fiber.
• Sweet touch: Add a handful of dried cranberries or chopped pecans for extra flavor.
• Cheesy: Sprinkle with shredded sharp cheddar or parmesan before baking.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat:

• Oven: Bake at 350°F (175°C) for 15–20 minutes until warmed through.
• Microwave: Heat in 1-minute intervals, covered, until hot.
  You can also freeze stuffed squash halves (wrap tightly) for up to 2 months. Thaw overnight before reheating.

FAQs

What kind of sausage works best?

Mild or spicy Italian sausage works well—pork, turkey, or chicken. Choose what suits your taste.

Can I prepare this ahead of time?

Yes, roast the squash and cook the filling up to a day in advance. Assemble and bake before serving.

Do I need to peel the squash?

No, the skin becomes tender after roasting and helps hold the filling together.

What kind of apples should I use?

Firm, tart-sweet apples like Honeycrisp, Granny Smith, or Fuji hold up best during cooking.

Can I make this vegetarian?

Absolutely—use plant-based sausage or cooked lentils, beans, or mushrooms instead.

Is this gluten-free?

Yes, just ensure your sausage and toppings (like breadcrumbs) are certified gluten-free.

How do I make it more filling?

Add grains like quinoa, farro, or brown rice to the filling for a heartier meal.

Can I use pre-cut squash?

If using pre-cubed squash, roast it separately and serve the filling over it as a bowl.

What herbs work best?

Fresh thyme and sage are classic choices, but rosemary or parsley also work well.

Can I eat the squash skin?

You can—after roasting, it becomes soft and edible, though some prefer to scoop the flesh instead.

Conclusion

Sausage & Apple Stuffed Butternut Squash is the perfect blend of rustic comfort and seasonal freshness. Whether you’re making a cozy fall dinner or a standout holiday side, this dish delivers on flavor, texture, and presentation. With simple ingredients and warm spices, it’s a go-to recipe that brings hearty satisfaction to every plate.

Sausage & Apple Stuffed Butternut Squash

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Sausage & Apple Stuffed Butternut Squash is a savory-sweet fall-inspired dish featuring roasted squash halves filled with a hearty mixture of sausage, apples, onions, and herbs. It’s comforting, flavorful, and perfect for cozy dinners or holiday meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45–60 minutes
• Total Time: 1 hour – 1 hour 15 minutes
• Yield: 2–4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 large butternut squash, halved lengthwise and seeds removed
• 2 tbsp olive oil, divided
• Salt and pepper to taste
• 8 oz Italian sausage (pork, chicken, or turkey)
• 1 apple (Honeycrisp or Granny Smith), diced
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme or sage (or a mix)
• 1 cup chopped spinach or kale (optional)
• Optional toppings: grated parmesan, panko, or dried cranberries

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush cut sides of the squash with 1 tbsp olive oil and season with salt and pepper.
3. Place squash cut-side down on the baking sheet and roast for 35–45 minutes, until fork-tender.
4. Meanwhile, heat remaining olive oil in a skillet over medium heat. Add sausage and cook, breaking it up, until browned.
5. Add onion and cook for 5 minutes until softened. Stir in garlic, diced apple, and herbs. Cook until apples are slightly tender.
6. Stir in spinach or kale if using, and cook until wilted. Remove from heat.
7. Once squash is roasted, flip it cut-side up. Optionally scoop out a small amount of flesh to create room for filling.
8. Spoon the sausage mixture into each squash half, pressing lightly to fill.
9. Return to oven and bake for another 10–15 minutes to heat through and brown the top.
10. Top with parmesan, panko, or cranberries if desired. Serve warm.

Notes

• Use a baking dish to keep squash halves stable during roasting and stuffing.
• Roast squash and prep filling ahead of time for easy assembly before serving.
• Add cooked quinoa or wild rice to the filling for extra fiber and bulk.
• Use plant-based sausage or lentils for a vegetarian version.
• Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

• Serving Size: 1/2 stuffed squash
• Calories: 410
• Sugar: 10g
• Sodium: 680mg
• Fat: 24g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 17g
• Cholesterol: 45mg