Stuffed Butternut Squash with Apple Sausage Filling
Recipe Overview
Overview
Stuffed butternut squash is a fantastic way to celebrate the flavors of fall. This recipe combines the creamy texture of roasted butternut squash with a hearty filling made from Italian sausage, diced apples, and fresh spinach. The addition of dried cranberries and pecans adds a sweet crunch that complements the savory elements beautifully.
Preparing the butternut squash can be a bit tricky due to its tough skin, but a quick microwave session makes it much easier to slice. Once halved and roasted, the squash becomes a perfect vessel for the flavorful filling. The filling itself is highly customizable; you can easily swap in different ingredients based on what you have on hand.
As the dish bakes, the aromas of the herbs and sausage fill the kitchen, making it hard to resist. The final touch of broiling gives the filling a lovely golden top, making it visually appealing as well. This recipe is not only delicious but also nutritious, packed with protein, healthy fats, and starchy carbs, making it a well-rounded meal.
Whether you’re serving it for a family dinner or bringing it to a friendsgiving, this stuffed butternut squash is sure to impress. It’s a dish that embodies the essence of autumn and is perfect for any gathering.
Recipe Details
Steps & Tips
Select a butternut squash weighing about 2 and 1/2 lbs.
Poke the squash with a fork and microwave for 2 to 3 minutes.
Tip: Microwave the butternut squash for 2 to 3 minutes to soften it before slicing.
Slice the butternut squash in half and scoop out the seeds.
Place the squash in a baking dish, drizzle with olive oil, and rub to coat.
Sprinkle the squash with salt and pepper.
Flip the squash halves face down.
Transfer the squash to a 400°F oven and roast for 40 to 45 minutes.
Dice half of an onion for the filling.
Tip: Feel free to swap in leeks or shallots for the onion in the filling.
Slice and dice one apple.
Chop one tablespoon of sage and half a tablespoon of rosemary.
Tip: Use fresh herbs for better flavor, but if using dried, use about 1/3 the amount.
Remove the meat from the casing of two links of sweet Italian sausage.
Tip: You can use spicy or chicken sausage as alternatives.
Add sausage to a large pan over medium heat and break it up while cooking.
Add diced onion, minced garlic, and spinach to the pan.
Stir for 2 to 3 minutes until the spinach wilts.
Add diced apples, chopped sage, and rosemary to the pan.
Add dried cranberries and chopped pecans to the mixture.
Remove the filling mixture from heat.
Remove the squash from the oven and flip it over.
Use a large spoon to scrape out some of the flesh from the squash.
Tip: You can turn the flesh you scrape out into mashed butternut squash.
Scoop the filling into each half of the butternut squash.
Place the filled squash back in the oven and turn on the broiler for a couple of minutes.
Tip: Make the filling a day in advance for easier preparation.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Bread Crumbs
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Butternut squash is a versatile ingredient that can be used in both savory and sweet dishes.
- •Roasting butternut squash enhances its natural sweetness and flavor.
- •The combination of sausage and apples in the filling adds a delightful sweet and savory contrast.
- •Fresh herbs like sage and rosemary elevate the dish with aromatic flavors.
