Apple sausage stuffed butternut squash is the ultimate fall dish, bringing together savory sausage, sweet apples, and rich butternut squash. This comforting meal offers a wonderful balance of flavors and textures, making it an ideal choice for cozy dinners, holidays, or gatherings with friends. With its ease of preparation and ability to impress, this dish should be on your must-try list for the season.
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Why You’ll Love Apple Sausage Stuffed Butternut Squash
This apple sausage stuffed butternut squash is perfect for those chilly fall evenings when you crave something hearty and full of seasonal flavors. The combination of roasted butternut squash, sweet Italian sausage, crisp apples, and crunchy pecans makes it both satisfying and nourishing. Whether you’re serving it for dinner or preparing it for a special occasion, this dish is sure to delight.
The beauty of this recipe lies in its versatility. It can be made vegan by substituting the sausage with quinoa or rice, or you can change up the veggies to suit your tastes. You can even adjust the level of sweetness or spice with different types of sausage. The options are endless!
Ingredients
• Butternut Squash: A rich, creamy base with a slightly sweet flavor that pairs wonderfully with savory fillings.
• Sweet Italian Sausage: Adds a hearty and flavorful protein to the dish. You can also use mild or spicy sausage depending on your preference.
• Onion: Provides savory depth and a hint of sweetness.
• Garlic: A must-have for that aromatic flavor.
• Baby Spinach: Adds a mild, earthy flavor and a pop of color.
• Apple: Diced apples give a refreshing crunch and natural sweetness.
• Fresh Sage and Rosemary: These herbs bring a fragrant, autumnal aroma.
• Dried Cranberries: Offers a slight tangy sweetness to balance the richness of the sausage.
• Pecans: Adds a crunchy texture and a nutty flavor.
Alternative Ingredient Suggestions
• Protein Substitution: For a different take, try using crispy bacon, ground turkey, or even mushrooms for a vegetarian version.
• Greens: Replace baby spinach with kale or Swiss chard for a heartier, leafy texture.
• Vegan Variation: Use quinoa or rice instead of sausage, and replace the pecans with sunflower seeds if preferred.
Step-by-Step Instructions
- Prepare the Butternut Squash: Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise, scoop out the seeds, and season with olive oil, salt, and pepper. Place the halves, cut-side down, on a baking sheet and bake for 40–45 minutes, until tender.
- Cook the Sausage and Veggies: While the squash is baking, cook the sausage in a skillet over medium heat, breaking it into smaller pieces. Once browned, add the diced onion and minced garlic. Sauté until softened, then add the spinach and cook until wilted.
- Add Apples and Herbs: Stir in the diced apples, sage, and rosemary. Cook for another 2-3 minutes until the apples soften slightly. Remove from heat, then mix in the cranberries and chopped pecans.
- Stuff the Squash: Remove the squash from the oven. Carefully scoop out some of the flesh from each half, leaving about ½ inch around the edges. Stuff each squash half with the sausage and apple mixture. Return the stuffed squash to the oven and broil for 5 minutes, or until golden on top.
Tips & Tricks
• Make Ahead: Prepare the stuffing a day in advance. Then, simply stuff the squash and bake it the next day for a quicker meal.
• Repurpose Leftovers: Use any leftover squash flesh to make mashed butternut squash or enjoy it on toast with goat cheese.
• Freezing Tips: Freeze any leftover stuffed squash by wrapping it tightly and placing it in an airtight container. Reheat in the oven when ready to enjoy.
Pairing Ideas and Variations
Apple sausage stuffed butternut squash pairs wonderfully with a variety of side dishes. Try serving it alongside roasted Brussels sprouts, a simple green salad, or mashed potatoes. For a spicier variation, consider adding a dash of chili flakes to the sausage mix. If you prefer a cheesy twist, sprinkle some parmesan over the top before broiling.
Health Benefits of Butternut Squash
Butternut squash is rich in vitamins A and C, offering numerous health benefits, including boosting immunity and promoting eye health. The combination of fiber from the squash and the protein from the sausage also makes this dish filling and balanced.
Conclusion
Apple sausage stuffed butternut squash is a delightful, hearty dish perfect for the fall season. The combination of tender roasted squash, savory sausage, crisp apples, and aromatic herbs makes it an ideal option for cozy weeknight dinners, holiday gatherings, or any special occasion. Its versatility ensures that you can customize it to suit any dietary preference, and the leftovers are just as delicious. With a balance of flavors and textures, this recipe offers a comforting, satisfying meal that everyone will enjoy. Give it a try, and let the warm, seasonal flavors fill your home with the essence of autumn!
FAQ
1. Can I make apple sausage stuffed butternut squash vegan?
Yes! You can easily make this recipe vegan by swapping the Italian sausage for a plant-based protein like quinoa, rice, or sautéed mushrooms. These substitutions will still give you the same hearty and flavorful filling without the meat.
2. How can I store leftovers of apple sausage stuffed butternut squash?
To store leftovers, allow the stuffed squash to cool to room temperature before refrigerating. It will last for 3–4 days in the fridge. For longer storage, you can freeze the stuffed squash by wrapping it tightly in plastic wrap or aluminum foil and storing it in a freezer-safe container for up to 3 months.
3. Can I prepare the apple sausage filling ahead of time?
Yes, you can prepare the stuffing a day in advance. Cook the sausage and vegetables, and store the filling in an airtight container in the refrigerator. The next day, simply stuff the squash halves and bake them.
4. What other vegetables can I add to the stuffing for apple sausage stuffed butternut squash?
Feel free to experiment with other vegetables such as kale, Swiss chard, or carrots. These can be swapped for spinach to add more flavor and texture. You can also add roasted sweet potatoes or bell peppers for a colorful twist.
More Relevant Recipes
- Creamy Butternut Squash Gnocchi with Sausage: This rich and creamy dish combines the earthy sweetness of butternut squash with the savory flavors of sausage and pillowy gnocchi. Perfect for those who enjoy comforting fall-inspired meals with a creamy texture.
- Pumpkin Gnocchi Easy Fall Recipe: A fantastic twist on the classic gnocchi, this recipe brings together the sweet, smooth taste of pumpkin and soft, chewy gnocchi, making it a hearty fall dish that’s great for a cozy dinner or special occasion.
- Apple Cinnamon Sheet Cake: For those who love apple flavors, this apple cinnamon sheet cake is a must-try! It brings together sweet, tender apples and the warm spice of cinnamon, offering a delicious dessert that’s perfect for fall gatherings or as a treat after a hearty meal.
Apple Sausage Stuffed Butternut Squash
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Vegetarian
Description
Apple sausage stuffed butternut squash is a hearty and flavorful fall dish. The recipe combines the sweetness of butternut squash with savory sausage, apples, cranberries, and pecans, creating a perfect autumn meal for any occasion.
Ingredients
- 2 ½ pound butternut squash
- 1 tablespoon extra virgin olive oil
- kosher salt and ground black pepper, to taste
- 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
- Preheat your oven to 400°F (200°C). Slice the butternut squash in half lengthwise, scoop out the seeds, and season with olive oil, salt, and pepper. Place the halves, cut-side down, on a baking sheet and bake for 40-45 minutes, until tender.
- While the squash is baking, cook the sausage in a skillet over medium heat, breaking it into smaller pieces. Once browned, add the diced onion and minced garlic. Sauté until softened, then add the spinach and cook until wilted.
- Stir in the diced apples, sage, and rosemary. Cook for another 2-3 minutes until the apples soften slightly. Remove from heat, then mix in the cranberries and chopped pecans.
- Remove the squash from the oven. Carefully scoop out some of the flesh from each half, leaving about ½ inch around the edges. Stuff each squash half with the sausage and apple mixture. Return the stuffed squash to the oven and broil for 5 minutes, or until golden on top.
Notes
- Make this dish ahead by preparing the filling a day in advance and stuffing the squash the next day.
- Repurpose leftover squash flesh to make mashed butternut squash or enjoy it on toast with goat cheese.
- Freeze the stuffed squash by wrapping tightly and storing in a freezer-safe container for up to 3 months.
- For a vegan version, replace the sausage with quinoa or rice and use plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 982 kcal
- Sugar: 39g
- Sodium: 1043mg
- Fat: 54g
- Saturated Fat: 15g
- Unsaturated Fat: 36g
- Trans Fat: 0g
- Carbohydrates: 111g
- Fiber: 22g
- Protein: 31g
- Cholesterol: 86mg