Apple Sausage Stuffed Butternut Squash Recipe
This Apple Sausage Stuffed Butternut Squash recipe combines the sweet, nutty flavor of roasted butternut squash with a savory and aromatic filling of Italian sausage, apples, fresh herbs, cranberries, and pecans. Baked to perfection and finished under the broiler for a golden top, this dish is a hearty and wholesome meal perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butternut Squash
- 2 ½ pound butternut squash
- 1 tablespoon extra virgin olive oil
- Kosher salt (to taste)
- Ground black pepper (to taste)
Sausage Filling
- ½ pound Italian sausage
- ½ onion, diced
- 3 garlic cloves, minced
- 2 cups baby spinach, lightly packed
- 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
- Slice the squash: Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise using a very sharp knife. For easier slicing, you can cut the ends off the squash and microwave it for 2 minutes.
- Prep the squash: Scoop out the seeds from the butternut squash halves with a spoon. Lightly brush the cut sides with extra virgin olive oil, then season generously with kosher salt and ground black pepper.
- Bake the squash: Place the butternut squash halves cut side down on a baking sheet or baking dish. Bake in the preheated oven for 40 to 45 minutes, or until the flesh is tender when pierced with a fork.
- Cook the sausage and vegetables: While the squash bakes, heat a sauté pan over medium heat. Add the Italian sausage and use a spatula to break it up as it cooks. Once the sausage is just browned, add the diced onions, minced garlic, and baby spinach. Stir for 2 to 3 minutes until the spinach wilts.
- Add the apple and herbs: Stir in the diced apple, fresh sage, and rosemary. Continue cooking for another 2 to 3 minutes until the apple softens slightly. Turn off the heat and mix in the dried cranberries and chopped pecans.
- Remove the flesh: When the squash is cooked, remove it from the oven and carefully flip each half over. Scoop out some of the flesh to create room for the filling, leaving enough to keep the squash sturdy and flavorful. Save the removed squash flesh for mashing and serving later.
- Stuff the squash: Fill each butternut squash half generously with the apple sausage mixture. Turn on the oven broiler, place the filled squash halves back in the oven, and broil for about 5 minutes or until the tops are golden and slightly crispy.
Notes
- Microwaving the squash ends before slicing helps achieve a cleaner cut.
- Reserve the scooped-out squash flesh to make mashed butternut squash as a side dish.
- You can substitute Italian sausage with turkey sausage for a leaner option.
- If fresh herbs are unavailable, you may use 1 teaspoon dried sage and ½ teaspoon dried rosemary instead.
- Ensure the pan is hot enough to brown the sausage without overcooking the onions and garlic.
- For added texture, toast the pecans lightly before adding them.
- This dish pairs well with a simple green salad or crusty bread.
Keywords: butternut squash stuffed, apple sausage stuffed squash, autumn dinner, roasted squash recipe, sausage and apple stuffing, fall recipes