Original Post: https://www.evolvingtable.com/stuffed-butternut-squash/
Sausage Stuffed Butternut Squash Recipe
The first bite of this Sausage Stuffed Butternut Squash always gets the same reaction: "Wow, it tastes like Fall in my mouth!" And y’all, it really does. With earthy sage, sweet caramelized butternut squash, tart apples, and savory sausage crumbles, it’s a cozy combo of everything you crave this season.
Servings: 5 servings
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.
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
Calories: 638kcal | Carbohydrates: 43g | Protein: 20g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1541mg | Potassium: 1395mg | Fiber: 9g | Sugar: 12g | Vitamin A: 29864IU | Vitamin C: 70mg | Calcium: 193mg | Iron: 4mg
