Apple Sausage Stuffed Butternut Squash
Apple sausage stuffed butternut squash is all sorts of deliciousness in one easy recipe. The squash is creamy and soft, while the filling is hearty, flavorful, and naturally gluten-free. You’re gonna love this healthy seasonal recipe.
The leaves are falling and the air is getting crisper, which means it’s time to whip out the warm and cozy recipes. As for me, it’s my cue to discover and test new squash recipes for you guys. So, if winter squashes are your jam, I’ve got a very special treat for you today.
Say hello to my stuffed butternut squash recipe! Roasted butternut squash halves are filled with Italian sausage, apple, spinach, cranberries, herbs, and baked to perfection. Yes, it’s as delicious as it sounds and might just be one of my new favorite squash recipes to date.
Serve it as a main course for a weeknight meal or place it on your Thanksgiving menu alongside other delicious side dishes.
How To Roast Butternut Squash
If you’ve watched my previous video on how to perfectly roast butternut squash, you’ll take those same steps to begin the roasting process. But if you haven’t, here’s a quick run through on how to cut butternut squash, then roast it.
- Slice the butternut squash in half lengthwise. You can cut the ends off and microwave it for 2 minutes beforehand to make it easier to cut.
- Scoop the seeds out with a spoon. Don’t forget to save the seeds if you’d like to roast them later for a crunchy snack!
- Lightly oil the butternut squash halves with a brush and season with salt and pepper.
- Bake for 40-45 minutes with the squash laying cut side down on a baking sheet.
How To Make Stuffed Butternut Squash
While you’re waiting for your butternut squash to roast, it’s time to make the good stuff. Get a saute pan cooking over medium high heat and follow the steps below.
- Cook the sausage until it’s browned. Use a spatula to break it up into smaller pieces.
- Add the onions, garlic, and baby spinach and stir for 2-3 minutes, until the spinach is wilted.
- Add the apple, sage, and rosemary and cook for 2-3 minutes, until the apple softens.
- Turn off the heat and stir in the cranberries and pecans.
- Start filling! Once the butternut squash halves are cooked, remove them from the oven and scoop out some of the flesh to make room for the apple sausage filling. Side note, you can save the extra flesh to make my mashed butternut squash.
- Bake the filled squash for another 5 minutes under your top broiler, or until it becomes golden on top. Then serve immediately!
Get Creative With The Stuffing
While apple and sausage makes for an amazing flavor combination, you can switch up the ingredients to your liking. Here’s a few things you can change:
- If you’re not a fan of sausage, you can add in other protein options such as diced chicken or bacon bits.
- You can turn this into a vegan recipe by replacing the meat with quinoa or rice.
- Aside from spinach, feel free to throw in other fresh ingredients such as kale or mushrooms.
- If you’re looking to make it extra cheesy, sprinkle a bit of parmesan cheese on top before popping the squash under the broiler.
Need More Butternut Squash Ideas?
Make use of these curvy beauties in my roasted butternut squash soup, kale and butternut squash frittata or roasted butternut squash salad with romaine and goat cheese.
Apple Sausage Stuffed Butternut Squash
Ingredients
- 2 1/2 pound butternut squash
- 1 tablespoon avocado oil, or olive oil
- salt and pepper, to taste
- 1/2 pound Italian sausage
- 1/2 onion, diced
- 3 garlic cloves, minced
- 2 cups (lightly packed) baby spinach
- 1 apple, diced
- 1 tablespoon fresh sage, finely chopped
- 1/2 tablespoon fresh rosemary, finely chopped
- 1/3 cup dried cranberries, unsweetened
- 1/4 cup pecans, chopped
Instructions
- Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
- Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
- Scoop the seeds out of the butternut squash with a spoon.
- Lightly oil the butternut squash and season with salt and pepper.
- Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.
- While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it's just browned.
- Add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted.
- Add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
- Turn off the heat and stir in the cranberries and pecans.
- When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy!) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
- Fill the butternut squash with the apple sausage filling.
- Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately.
Lisa's Tips
- Depending on the size of your butternut squash, you may have leftovers of the sausage apple filling. This is great mixed with sauteed cauliflower rice for a nourishing lunch.
I especially loved the leftovers that didn’t fit in the butternut squash. I made with 2 eggs, added avocado, mushrooms, and cilantro. Super yum breakfast.
I wanted to show you photo, but don’t see link to attach.
The filling is so good you can eat it on its own!