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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.

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

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

Find it online: https://thefamilycooking.com/sausage-apple-stuffed-butternut-squash/