1. Can I make stuffed butternut squash ahead of time?

Yes, you can prepare the filling for stuffed butternut squash a day ahead. Simply cook the sausage, rice, and vegetable mixture, then store it in the refrigerator. When you're ready to serve, stuff the squash and bake as directed. This makes for a quick and easy meal, especially for busy days.

2. Can I make stuffed butternut squash vegetarian?

Absolutely! To make this recipe vegetarian, simply swap the sausage for a plant-based sausage or use a filling of roasted vegetables and grains like quinoa. This will still provide the rich flavor and texture you’re looking for without any meat.

3. How can I store leftover stuffed butternut squash?

Leftover stuffed butternut squash can be stored in an airtight container in the refrigerator for up to 3-4 days. When you're ready to eat it again, simply reheat it in the oven at 350°F for 10-15 minutes, or until heated through. You can also freeze it for longer storage, but it’s best eaten within a couple of months.

4. Can I use a different type of squash for this recipe?

While butternut squash is the ideal choice for this recipe, you can substitute it with other varieties like acorn squash or delicata squash. These alternatives will bring a slightly different flavor and texture but will still work well with the savory filling

Stuffed Butternut Squash – Easy & Delicious Fall Recipe

Name: Stuffed Butternut Squash
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium butternut squash, halved and seeded; 2 Tbsp olive oil; Kosher salt and black pepper to taste; 1 lb spicy breakfast sausage; 4 garlic cloves, minced; 1 small red onion, diced fine; 6 oz cremini mushrooms, trimmed and chopped; 2 Tbsp fresh sage, chopped; 1 cup chiffonade kale (from 3 to 4 large leaves); 1 (8.5-oz.) bag microwaveable brown rice; 1 cup grated gruyere cheese (about 4 oz.); 1/4 cup fresh parsley, chopped; 1/4 cup freshly grated parmesan cheese

Description

Stuffed butternut squash is a hearty and flavorful fall recipe that combines roasted squash with a savory sausage and rice filling. This dish is easy to prepare, perfect for cozy family dinners or as a festive side for special occasions. The addition of cheese and fresh herbs brings it all together for a comforting and satisfying meal.

Ingredients

Scale

2 medium butternut squash, halved and seeded
2 Tbsp olive oil
Kosher salt and black pepper to taste
1 lb spicy breakfast sausage
4 garlic cloves, minced
1 small red onion, diced fine
6 oz cremini mushrooms, trimmed and chopped
2 Tbsp fresh sage, chopped
1 cup chiffonade kale (from 3 to 4 large leaves)
1 (8.5-oz.) bag microwaveable brown rice
1 cup grated gruyere cheese (about 4 oz.)
1/4 cup fresh parsley, chopped
1/4 cup freshly grated parmesan cheese

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Instructions

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Drizzle olive oil on the cut sides of the squash and season with salt and pepper. Place the squash cut-side down on the prepared sheet pan. Pierce the outside skin with a knife a few times. Roast until the squash is tender, about 40-45 minutes.
Meanwhile, brown the sausage in a large skillet over medium-high heat, crumbling it as it cooks for 5-6 minutes. Remove the sausage and set aside.
Add garlic, onion, mushrooms, and sage to the skillet. Cook for 5-6 minutes until the mushrooms release moisture and the onions soften. Add kale and brown rice. Stir to combine and season with salt and pepper.
Return the sausage to the skillet and stir in the gruyere cheese and 2 tablespoons of parsley. Combine well.
Remove the roasted squash from the oven. Scrape out some of the flesh to create a well, adding the removed flesh to the bottom where the seeds were. Stuff the squash with the sausage mixture, filling both the seed well and the neck.
Return the stuffed squash to the oven and bake for an additional 10-12 minutes until the cheese is fully melted and the filling is heated through.
Top with parmesan cheese and the remaining parsley before serving.

Notes

If you prefer a vegetarian option, replace the sausage with plant-based sausage or roasted vegetables like mushrooms and bell peppers.
Prepare the filling ahead of time and refrigerate it for an easier assembly when you’re ready to bake the squash.
For a gluten-free version, substitute the brown rice with quinoa or gluten-free rice.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dinner
Method: Roasting, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 380
Sugar: 7g
Sodium: 550mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 22g
Cholesterol: 35mg