Apple Sausage Stuffed Butternut Squash Recipe
This Apple Sausage Stuffed Butternut Squash recipe is a hearty and flavorful dish perfect for cozy dinners. Roasted butternut squash halves are filled with a savory mixture of Italian sausage, onions, garlic, baby spinach, diced apple, fresh herbs, dried cranberries, and crunchy pecans, creating a satisfying blend of sweet and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
For the Butternut Squash:
- 2 ½ pounds butternut squash
- 1 tablespoon extra virgin olive oil
- Kosher salt and ground black pepper, to taste
For the Stuffing:
- ½ pound Italian sausage
- ½ onion, diced
- 3 garlic cloves, minced
- 2 cups (lightly packed) baby spinach
- 1 apple, cored and diced
- 1 tablespoon finely chopped fresh sage
- ½ tablespoon finely chopped fresh rosemary
- ⅓ cup dried cranberries, unsweetened
- ¼ cup pecans, roughly chopped
Instructions
- Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with extra virgin olive oil, then season with kosher salt and ground black pepper to taste.
- Roast the Squash: Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 40-50 minutes, or until the flesh is tender when pierced with a fork.
- Cook the Sausage: While the squash is roasting, heat a skillet over medium heat. Remove the Italian sausage from its casing if necessary, then crumble and cook it in the skillet until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
- Sauté the Vegetables and Apple: In the same skillet, add the diced onion and minced garlic. Cook until the onion becomes translucent and fragrant, about 3-4 minutes. Add the baby spinach and cook until wilted. Then stir in the diced apple, fresh sage, fresh rosemary, dried cranberries, and pecans. Cook for another 2-3 minutes until the apples are slightly tender.
- Combine Sausage and Veggies: Return the cooked sausage to the skillet and stir everything together to combine well. Adjust seasoning with salt and pepper if needed.
- Stuff the Squash: When the butternut squash is done roasting and cool enough to handle, turn it cut side up. Spoon the sausage and vegetable mixture evenly into each squash half, pressing gently to fill the cavity.
- Final Bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes to allow the flavors to meld and the stuffing to heat through.
- Serve: Remove from oven and let cool slightly before serving. Enjoy the warm, savory, and sweet flavors all in one dish.
Notes
- You can substitute Italian sausage with turkey sausage for a leaner option.
- If you prefer a vegetarian version, omit the sausage and add more veggies or plant-based protein.
- The apples add a subtle sweetness; tart apples like Granny Smith work best.
- Make sure to remove the sausage casing before cooking for better texture.
- Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven.
