1. Can I make Sausage Stuffed Butternut Squash ahead of time?

Yes, you can prepare the sausage filling and roast the butternut squash in advance. Store them separately in airtight containers and refrigerate. When you're ready to serve, simply reheat the sausage filling, stuff the squash, and bake for a few minutes until heated through.

2. Can I use a different type of sausage for this recipe?

Absolutely! While spicy Italian sausage adds great flavor, you can use other types like sweet Italian sausage, turkey sausage, or chicken sausage. Just be sure to adjust the seasoning to match the sausage you choose.

3. Can I freeze Sausage Stuffed Butternut Squash?

Yes, you can freeze the stuffed squash. After assembling the dish, wrap it tightly in plastic wrap and foil before freezing. When ready to eat, bake it straight from the freezer at 350°F for 30-40 minutes or until fully heated.

4. What can I serve with Sausage Stuffed Butternut Squash?

This dish is a complete meal, but it pairs wonderfully with a fresh salad, such as an arugula salad with apples and walnuts. You can also serve it with warm garlic bread or a side of roasted vegetables for a fuller meal

Sausage Stuffed Butternut Squash: 5 Simple Steps to Deliciousness

Name: Sausage Stuffed Butternut Squash
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
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

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.

Ingredients

Scale

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

Preheat the 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 the squash is tender.
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.
Add minced garlic and Italian seasoning to the skillet and cook for another minute until fragrant.
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.
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.
Reheat the sausage mixture in the skillet if necessary, then stuff the roasted squash halves with the filling. Top with freshly ground black pepper.
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