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A sausage, kale, and apple mixture are used to fill a roasted butternut squash.
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5 from 5 votes

Sausage Stuffed Butternut Squash Recipe

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: main dish
Cuisine: American
Servings: 6 servings

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

  • Preheat oven to 425 degrees.
  • Roast Butternut Squash. Cut butternut squash in half 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 35-45 minutes, or until cooked through.
    1 large butternut squash, 2 Tbsp. oil, 1 tsp. salt
  • Cook and Crumble Sausage: 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. 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.
    2 Tbsp. oil, ½ sweet onion, 4 cloves garlic, 1 lb. ground sausage
  • Mix in Other Ingredients. Stir in diced apple and continue cooking for 3-4 minutes, or until apples are slightly tender. 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.
    1 small apple, 2 cups kale, ½ cup pecans, ¼ cup pumpkin seeds, 1 Tbsp. fresh sage, ½ tsp. salt, ¼ tsp. black pepper, Pinch of nutmeg, 1 tsp. lemon juice
  • Fluff the squash using a fork and fill each half with the sausage stuffing. Enjoy!

Video

Notes

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 leftover stuffed squash in an airtight container or cover tightly with plastic wrap 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.
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Nutrition

Calories: 533kcal | Carbohydrates: 37g | Protein: 17g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 977mg | Potassium: 1235mg | Fiber: 7g | Sugar: 9g | Vitamin A: 26565IU | Vitamin C: 79mg | Calcium: 206mg | Iron: 4mg