This is Fall on plate, ya’ll!
True Fall weather always takes its sweet time here in the South, but the moment all the gorgeous gourds hit the shelves, I’m roasting up cozy dishes nonstop!
This stuffed butternut squash is one of the first to hit our table each season (right after my creamy Roasted Butternut Squash Soup with Coconut Milk, of course).
There’s just something about naturally sweet, caramelized squash with savory sausage, sage, and crisp apples. And those crunchy pumpkin seeds and toasted pecans on top? Total chef’s kiss.
My One Big Tip
Don’t rush the squash. Let those edges turn golden and caramelized—it’s what makes all the flavor magic happen!
(If you can’t get enough of the squash-and-sage combo, you have to try this Butternut Squash Sage Risotto.)
I’m about to make this for the second time! It’s excellent… Wonderful fall flavors and crunches. Very happy with this recipe.
– Susan
Ingredients and Substitutions
For the exact measurements and detailed instructions, you can jump to the recipe.
Kale. Chopped kale holds up beautifully, spinach may also be used, but tends to break down and become soften in the mix.
Butternut Squash. Either one large squash about 3-4 pounds or two small squash will work. I like to go for the shorter, squattier squash since there’s more room in the base to stuff it full!
Sausage. I like ground pork sausage here, but you can swap in spicy Italian for a kick, sweet Italian for a different flavor, or even chicken/turkey sausage.
Garlic. Fresh is best! Just mince it finely (a garlic press works wonders).
Apple. Any variety will do; Gala, Fuji, and Honeycrisp are slightly sweeter options, while green apples, like Granny Smith, are more tart. (Here’s more on the different Types of Apples.) Leave the skin on for more color, or peel if you don’t like the texture.
Nuts. Pecans are ideal, especially when you toast them before adding in, but almonds or walnuts will taste great too.
Seeds. Salted, toasted pumpkin seeds add the perfect crunch, but sunflower seeds could be fun to try.
Spices and Savory Herbs. Fresh sage if you’ve got it, ground if not. And then my secret: a pinch of nutmeg to add that subtle cozy flavor!
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Roast the squash.
Slice the squash in half lengthwise, scoop out the seeds, drizzle with oil, sprinkle with salt, and place cut-side down on a baking sheet.
Roast at 425°F for 40-45 minutes, until tender and caramelized. You’ll know it’s ready when a knife slides easily into the thickest part near the stem.
Pro Tip: Content goes here.Struggling to cut into your squash? Poke a few holes in it, microwave for 2-3 minutes, and the skin will soften right up.
Cook the sausage.
While the squash roasts, sauté the onion and garlic in a skillet until fragrant. Add the sausage and cook, breaking it apart as it browns.
Pro Tip: Use a potato masher to get the sausage into smaller crumbles for the perfect texture.
Mix in the apples and greens.
Stir in the diced apples and let them soften slightly. Then fold in the kale, pecans, pumpkin seeds, and fresh sage. Finish it all off with a squeeze of lemon juice for brightness.
Fill it up and dig in!
Once the squash is roasted, flip it over and scoop the sausage mixture into each half. Pile it high, garnish with extra herbs or nuts if you’d like, and serve warm.
Meal Prep and Storage Directions
Prep Ahead: Roast the squash and make the sausage filling (without the kale) up to 2 days in advance. Combine them just before serving for the best texture.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. (The kale will begin to wilt after this time.) Freeze for up to 3 months, but if freezing, save the kale to add after thawing.
Reheating: Reheat in a 350°F oven for 15-20 minutes or microwave individual portions for 2-3 minutes on medium.
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Sausage Stuffed Butternut Squash Recipe
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Ingredients
- 1 large butternut squash about 3 pounds
- 4 tablespoons olive oil divided
- 2 teaspoons salt divided
- ¼ teaspoon cinnamon
- ½ medium sweet onion diced
- 4 garlic cloves finely minced
- 1 pound ground pork sausage
- 1 medium Gala apple cored and diced
- 2 cups kale stems removed, roughly chopped
- ½ cup chopped toasted pecans
- ¼ cup roasted and salted pumpkin seeds
- 1 tablespoon finely chopped fresh sage
- ¼ teaspoon black pepper
- Pinch of nutmeg
- 1 teaspoon lemon juice from 1 lemon
Instructions
- Preheat the oven to 425℉.
- Cut the squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the olive oil and rub over the flesh with your hands. Sprinkle with 1 teaspoon salt and 1⁄4 teaspoon cinnamon. Meanwhile, line a large baking sheet with parchment paper.1 large butternut squash, ¼ teaspoon cinnamon
- Place the squash flat side down on the baking sheet. Bake for 40-45 minutes, or until the squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip. Let cool for 10-15 minutes, then fluff up the flesh using a fork.
- Add the remaining 2 tablespoons olive oil to a large skillet or pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, or until translucent, stirring occasionally. Add the garlic and cook for 30 seconds more, or until fragrant. Push the onion to one side of the skillet and add the ground sausage to the empty side. Cook, breaking apart, for 7-8 minutes, or until no longer pink.½ medium sweet onion, 4 garlic cloves, 1 pound ground pork sausage
- Stir in diced apples and continue cooking for 3-4 minutes, or until the apples are slightly tender. Mix in the kale, pecans, pumpkin seeds, sage, 1 teaspoon salt, black pepper, and nutmeg. Cook for 2-3 minutes, or until the kale begins to wilt. Remove from the heat and mix in the lemon juice.1 medium Gala apple, 2 cups kale, ½ cup chopped toasted pecans, ¼ cup roasted and salted pumpkin seeds, 1 tablespoon finely chopped fresh sage, ¼ teaspoon black pepper, Pinch of nutmeg, 1 teaspoon lemon juice
- Fill each squash half with the sausage stuffing and serve.
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Video
Notes
- Cutting the squash: If you are having trouble cutting into the squash, poke a couple of holes and microwave it for a few minutes. The skin should be easy to cut into now!
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. (The kale will begin to wilt after this time.) Freeze for up to 3 months, but if freezing, save the kale to add after thawing.
- Reheating: Reheat in a 350°F oven for 15-20 minutes or microwave individual portions for 2-3 minutes on medium.
- Prep Ahead: Roast the squash and make the sausage filling (without the kale) up to 2 days in advance. Combine them just before serving for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
Yes, acorn squash or delicata squash can be used as substitutes, though the cooking times may vary slightly depending on the size of the squash, and the finished dish won’t be as naturally sweet.
No need to peel! The skin becomes tender after roasting, and you can scoop out the flesh easily to enjoy the filling.
Yes! You can swap the sausage for a plant-based sausage or use a combination of quinoa and mushrooms for a hearty meatless option.
More Butternut Squash Recipes
If you love this popular Fall gourd as much as we do in our house, check out these other deliciously easy ways to cook it up!
Oh ya, I also doubled the kale the second time! Tasted same, but extra nutritious!
I love this recipe. I’ve made it twice so far and look forward to using a lot. I made a few tweaks. I used cubed butternut squash instead of whole. I roasted it the same and put it on the dish then topped with stuffing mixture. So it was a bowl instead of stuffed. I found the pork sausage had no flavor which would have been ok just to add protein, but it’s an awfully unhealthy option for no flavor and there were better choices for me just to boost the protein. If you’re not concerned about nutritional stuff, stick with sausage but get something with some flavor. I used lean ground pork the second time and didn’t notice the difference. I also doubled the onion, sage, cinnamon and pumpkin seeds for more flavor. I caramelized the onion low and slow in one pan for more like 10 minutes, while browning meat in another then mixed the two. Felt like I got more flavor from the onion this way. Mine was dry when finished, so I added a splash of chicken stock to the pan. (I think applesauce would have worked amazing but I didn’t have any in the house, next time!) Just my own personal preferences, it is a great recipe!
Yay! So happy to hear you enjoyed the recipe! Thank you for the input, and thanks so much for taking the time to leave a comment and rating!
Took a picture of what has to be my fourth batch since October. Just love this dish
https://photos.app.goo.gl/esncEg6AbY82ezpw9
Yay! So happy to hear you enjoyed the recipe, Susan! It is so good. Thanks so much for taking the time to leave a comment and rating!
This is absolutely delicious! I made 2 batches, one with chicken and one with turkey. Couldn’t find any organic ground sausage(daughter insist on organic, grass-fed, etc.,) so we opted for the alternative. Everything else I followed to the tee although I did add a little more seasoning. (I know it’s always to taste). This was quick, easy, and simple to prepare. Oh and I did put extra kale because we love greens! I will definitely be making this again real soon but I will use sausage as a choice (I will eat it) as well as turkey or chicken.
Yay! So happy to hear you enjoyed the recipe, Vikki! That sounds tasty, I’m glad you could make it work. Thanks so much for taking the time to leave a comment and rating!
I’m about to make this for the second time! It’s excellent. Instead of using whole butternut squash, I bought it already cubed and spread it out to roast evenly on a sheet pan, while I prepared the rest of it in the skillet as directed. That worked out really well & it was easier to pack for lunches too. Wonderful fall flavors and crunches. Very happy with this recipe.
Yay! So happy to hear you enjoyed the recipe, Susan! Great shortcut. Thanks so much for taking the time to leave a comment and rating!
Delicious! I “cheated” and roasted a bunch of pre-cubed butternut squash because my store was out of whole squash. Probably a bit different texture but it was fantastic.
Yay! So happy to hear you enjoyed the recipe, Tonya! I’m so glad you could make it work when the store was out–definitely not cheating! Thanks so much for taking the time to leave a comment!