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.

Apple Sausage Stuffed Butternut Squash: Best Fall Recipe

Name: Apple Sausage Stuffed Butternut Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

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

Scale

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

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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