Welcome Fall and Winter with this Sausage Stuffed Butternut Squash recipe! The best flavor and textures are created by filling oven roasted butternut squash with ground sausage, fresh sage, diced apples, toasted nuts, and pumpkin seeds. This easy yet impressive dish makes a wonderfully healthy dinner for the whole family.
My taste buds danced from the sweet notes of butternut squash mixed with savory sausage and the salty crunch of nuts and seeds.
Indeed, the first attempt at nailing a Sausage Stuffed Butternut Squash was a success.
So much so, that I begrudgingly sent the husband to work with the leftovers the next day. (While I not-so-patiently reminded myself that I would very soon be making this recipe again!)
What made this stuffed butternut squash recipe THAT good? I’m so glad you asked!
First off, the butternut squash is roasted in the oven with just a hint of oil until it is beautifully caremelized and naturally sweet.
The ground sausage is cooked to a fine crumble so the meat is uber tender.
Finely diced apples are added in to give both texture and even more sweetness.
Toasted pecans and pumpkin seeds not only add crunch, but also a lovely nutty taste.
But the flavor?! It’s all thanks to the addition of some finely chopped fresh sage – the BEST accompaniment to any butternut squash dish.
Ingredients
The simple ingredients you need to make stuffed butternut squash include:
- Butternut Squash. Either one large squash about 3-4 pounds, or two small squashes are needed. Avoid getting anything much bigger since you’ll have to cook it longer and likely won’t have enough stuffing.
- Sausage. Choose a ground breakfast sausage. If you want a spicier kick, throw in Italian sausage instead.
- Garlic. Fresh is best, but garlic powder can be substituted. Make sure it is finely minced so that it spreads throughout. A garlic press is great for this, or you can learn How to Mince Garlic.
- Apple. Any variety will do; Gala, Fuji, Honeycrisp are slightly sweeter options, while Granny Smith is more tart. Leave the skin on for more fiber content and color, or peel if you’d prefer. (Learn the best way for How to Cut an Apple!)
- Nuts. Pecans are ideal, especially when you toast them before adding in, but almonds or walnuts will taste great as well. (Find out How to Toast Pecans for the best results.)
- Seeds. Pumpkin seeds after they have been salted and toasted give a great crunch. Or, you can try sunflower seeds.
- Spices and Herbs. For the best flavor mix in fresh sage, or ground if needed. Also include a pinch of nutmeg, you can omit this but it really helps to balance everything out.
- Kale. The finely chopped greens offer color and extra nutrition. Spinach may also be used, but it tends to break down and become soggy more than kale.
How to Make Stuffed Butternut Squash
The basic steps for making stuffed butternut squash are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Roast Butternut Squash
Cut the butternut squash in half lengthwise and remove the seeds. Drizzle both halves with oil and sprinkle with salt.
Place squash halves flat-side down onto a parchment paper lined baking sheet and bake in preheated oven for 40-45 minutes, or until cooked through.
You can also cook them in a slow cooker or Instant Pot, but they won’t have the same slightly sweet and caramelized flavor.
Cook Sausage
Drizzle oil in a skillet over medium heat, then toss in the onion and sauté for 3-4 minutes. Mix in the garlic and cook for an additional minute.
Then push everything to the side, add the sausage, and sauté for 7-8 minutes or until the sausage is cooked though. Crumble the sausage with a potato masher for a more fine texture.
Mix in Apples
Finely dice the apples, you can leave skin on or off depending on your preference.
Combine the apples with the sausage mixture and continue cooking for 3-4 minutes, or until the apples are slightly tender but still crisp.
Stir in the Rest
Fold in the kale, pecans, pumpkin seeds, sage, and nutmeg. Cook for 1-2 minutes to heat everything up. Turn off the heat and add in the lemon juice.
Stuff in Squash
Fill the roasted butternut squash halves with the sausage stuffing and enjoy!
Meal Prep and Storage
- To Prep-Ahead: Roast the butternut squash up to 4-5 days in advance and keep in the refrigerator until you are ready to stuff.
- To Store: Place leftovers in an airtight container and refrigerate for up to 5 days.
- To Freeze: Seal the butternut squash and stuffing separately in freezer-safe airtight containers and freeze for up to 3 months.
- To Reheat: Warm in a 350°F oven until heated through, about 20 minutes. You may also microwave.
Dietary Modifications
The recipe you’ll find below is already Whole30 and Paleo as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Low-carb – Leave out the apples.
- Vegetarian and vegan – Substitute the sausage for ground tofu.
FAQs
Sage and thyme are popular herbs to pair with butternut squash. Other flavors that go well are maple, cinnamon, nutmeg, brown sugar, or cayenne pepper.
When you are roasting halved butternut squash it is not necessary to peel it. However, cubed butternut squash is better when peeled prior to roasting.
An average-sized squash should take between 35 and 45 minutes to soften in the oven.
Expert Tips and Tricks
- Soften the squash. If you are having trouble cutting into the squash, poke a couple holes and microwave it for a few minutes.
- Roast until golden. You want the edges to caramelize for the natural sweetness to come out.
- Mash it up. Use a potato masher to finely crumble the sausage.
- Fresh is best. Find some fresh sage to mix in for the best flavor.
- Get ’em toasty. Roast the pecans before mixing in for added depth and a crunchy texture.
More Butternut Squash Recipes
If you love this popular gourd, check out more tasty ways to enjoy it!
Maple Roasted Butternut Squash
Fall Harvest Salad with Apples
Sausage Stuffed Butternut Squash
Welcome Fall and Winter with this Sausage Stuffed Butternut Squash recipe! This easy yet impressive dish makes a wonderfully healthy dinner for the whole family.
Ingredients
Roasted Butternut Squash:
- 1 large butternut squash about 3-4 pounds
- 2 Tbsp. oil
- 1 tsp. salt
Sausage Stuffing:
- 2 Tbsp. oil olive or avocado oil
- ½ sweet onion finely chopped
- 4 cloves garlic finely minced
- 1 lb. ground sausage
- 1 small apple cut into ¼” cubes
- 2 cups kale roughly chopped
- ½ cup pecans coarsely chopped and toasted
- ¼ cup pumpkin seeds roasted and salted
- 1 Tbsp. fresh sage finely chopped
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
- Pinch of nutmeg
- 1 tsp. lemon juice
Instructions
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Preheat oven to 425 degrees.
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Cut butternut squash in half and remove the seeds. Drizzle both halves with oil and sprinkle with salt.
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Place squash halves flat-side down onto a parchment paper lined baking sheet and bake in preheated oven for 35-45 minutes, or until cooked through.
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Add 2 tablespoons oil and onion to a large skillet or pot over medium heat. Saute for 3-4 minutes, add garlic, and continue sauteing for an additional minute.
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Push onion to the side and add the ground sausage. Cook for 7-8 minutes, or until the sausage is cooked through. Use a potato masher to break up the sausage into fine crumbles.
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Stir in diced apple and continue cooking for 3-4 minutes, or until apples are slightly tender.
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Mix in kale, pecans, pumpkin seeds, sage, salt, pepper, and nutmeg. Cook for 1-2 minutes to heat everything up. Turn off the heat and stir in lemon juice.
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Fluff up the squash using a fork and fill each half with the sausage stuffing. Enjoy!
Recipe Video
Recipe Notes
- To Store: Place leftovers in an airtight container and refrigerate for up to 5 days.
- To Freeze: Seal the butternut squash and stuffing separately in freezer-safe airtight containers and freeze for up to 3 months.
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