Sausage Stuffed Butternut Squash: 5 Simple Steps to Deliciousness

Sausage Stuffed Butternut Squash is the perfect recipe to embrace the cozy autumn season. This dish is a complete meal, blending savory Italian sausage, roasted butternut squash, and the delightful crunch of pecans. It’s a nutritious, gluten-free comfort food that’s both hearty and satisfying, packed with fiber, protein, and vibrant flavors. Whether you’re preparing a quick weeknight dinner or hosting a festive holiday meal, this easy-to-make dish will please your family and guests alike.

Why Sausage Stuffed Butternut Squash is a Must-Try Recipe

This Sausage Stuffed Butternut Squash recipe combines ease, nutrition, and flavor in one beautiful dish. The roasted butternut squash halves are filled with a savory and slightly sweet stuffing made from spicy Italian sausage, spinach, cranberries, and pecans, creating a satisfying balance of textures and flavors. Plus, it’s the perfect way to celebrate fall with seasonal ingredients.

Ingredients for Sausage Stuffed Butternut Squash

Gather the following ingredients to create this hearty, gluten-free meal:

• Butternut Squash: Adds natural sweetness and fiber.
• Italian Sausage (spicy or mild): Provides protein and a rich, savory base.
• Onion: Imparts sweetness when caramelized and enhances the flavor.
• Garlic: Adds aromatic depth to the stuffing.
• Spinach: Offers vibrant green color and boosts the nutritional profile with vitamins and minerals.
• Dried Cranberries: Bring sweetness and a touch of tartness to balance the sausage.
• Pecans: Add crunch and a nutty flavor that complements the squash.
• Italian Seasoning: A blend of thyme, oregano, and sage enhances the flavors of the sausage and squash.
• Olive Oil: For roasting the squash and cooking the sausage mixture.

Alternative Ingredient Suggestions

If you want to personalize your Sausage Stuffed Butternut Squash recipe or work with dietary restrictions, here are some alternatives:

• Sausage: For a leaner option, you can use turkey sausage or chicken sausage. If you’re not a fan of spicy sausage, try mild or sweet Italian sausage.
• Pecans: Walnuts or almonds can be used as a substitute for pecans, maintaining a nutty crunch.
• Spinach: Kale can be used instead of spinach for a slightly different texture and taste.

Step-by-Step Instructions for Sausage Stuffed Butternut Squash

Creating this Sausage Stuffed Butternut Squash is a breeze with these simple steps:

1. Roast the Squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, or until tender.
2. Prepare the Sausage Filling: While the squash is roasting, heat olive oil in a skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until softened. Add the crumbled sausage and cook for about 5 minutes until browned. Stir in minced garlic and Italian seasoning, then add spinach, cooking until wilted. Mix in cranberries and chopped pecans, then season with salt and pepper.
3. Stuff the Squash: Once the squash is roasted, remove it from the oven and let it cool slightly. Scoop out the flesh, leaving about a 1-inch border along the sides. Reheat the sausage filling in the skillet, then stuff the squash halves with the mixture. Top with freshly ground black pepper.
4. Serve: Garnish with fresh thyme or herbs of your choice, and your Sausage Stuffed Butternut Squash is ready to serve.

Tips & Tricks for Perfect Sausage Stuffed Butternut Squash

To get the best results from your Sausage Stuffed Butternut Squash, keep these tips in mind:

• Even Roasting: Make sure to cut the squash evenly so it roasts at the same rate. Also, flip the squash halfway through roasting for even caramelization.
• Don’t Overstuff: Leave a little room for the sausage filling to expand as it cooks, ensuring that the squash doesn’t become soggy.
• Reheat the Filling: To keep everything hot when serving, reheat the sausage filling in the skillet before stuffing the squash.

Pairing Ideas and Variations

While Sausage Stuffed Butternut Squash makes for a complete meal on its own, you can pair it with a light salad or bread for an extra touch:

• Side Salad: A fresh arugula salad with apples and walnuts pairs perfectly with the warm, savory squash.
• Bread: Serve with a side of garlic bread or a slice of Italian bread for a hearty meal.
• Make-Ahead Tips: This dish is excellent for meal prepping. You can roast the squash and make the sausage filling in advance, then simply assemble and bake when you’re ready to serve.

Seasonal Appeal and Nutritional Benefits

This Sausage Stuffed Butternut Squash recipe is ideal for fall and winter meals, making it a perfect choice for holiday dinners or family gatherings. The dish is packed with essential nutrients like vitamin A, potassium, and fiber from the squash and spinach, while the sausage provides protein and flavor. It’s a comforting, nutrient-dense meal that satisfies both the stomach and the soul.

Conclusion

Sausage Stuffed Butternut Squash is more than just a meal; it’s a cozy, flavorful dish that encapsulates the best of fall and winter. With its perfect combination of roasted squash, savory sausage, and crunchy pecans, this dish is guaranteed to be a crowd-pleaser. Whether you serve it as a family dinner or a holiday centerpiece, its comforting flavors and nutritional benefits make it an ideal choice for any occasion. Plus, with simple ingredients and easy-to-follow steps, it’s a dish you can confidently prepare again and again. Embrace the season with this hearty, gluten-free, and delicious Sausage Stuffed Butternut Squash!

FAQs

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Sausage Stuffed Butternut Squash

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• Author: Elina
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Gluten Free

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Description

Sausage Stuffed Butternut Squash is a hearty and delicious fall dish that combines roasted butternut squash with a savory sausage filling made from Italian sausage, spinach, dried cranberries, and pecans. This gluten-free dish is easy to make and perfect for weeknight dinners or holiday gatherings. It’s a comforting and nutritious meal that is packed with protein, fiber, and seasonal flavors.

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Ingredients

• 2 medium or large butternut squash
• 2 tablespoons olive oil
• 1/4 teaspoon salt (or more, to taste)
• Freshly ground black pepper
• 1 tablespoon olive oil (for filling)
• 1 small onion, diced
• 14 oz spicy crumbled Italian sausage
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 4 oz fresh spinach
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-40 minutes, or until the squash is tender.
3. While the squash is roasting, heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until softened. Add crumbled sausage and cook for 5 minutes, breaking it up as it browns.
4. Add minced garlic and Italian seasoning to the skillet and cook for another minute until fragrant.
5. Add spinach to the skillet and cook for 3-4 minutes until wilted. Stir in dried cranberries and chopped pecans, then season with salt and pepper. Remove from heat.
6. Once the squash is roasted, remove it from the oven and let it cool slightly. Scoop out the flesh, leaving about a 1-inch border along the sides to create a cavity.
7. Reheat the sausage mixture in the skillet if necessary, then stuff the roasted squash halves with the filling. Top with freshly ground black pepper.
8. Serve hot, garnished with fresh thyme or herbs of your choice.

Notes

• Feel free to use sweet or mild Italian sausage if you prefer a less spicy dish.
• For a richer flavor, you can add shredded cheese, such as Parmesan or Gruyère, on top of the stuffed squash before baking.
• This dish can be made ahead by preparing the sausage filling and roasting the squash in advance. Simply stuff and bake when you’re ready to serve.
• If you don’t have pecans, you can substitute with walnuts or almonds for a different crunch.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed squash half
• Calories: 762 kcal
• Sugar: 15g
• Sodium: 650mg
• Fat: 42g
• Saturated Fat: 10g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 10g
• Protein: 33g
• Cholesterol: 60mg