If you’re craving a dish that tastes like fall wrapped in cozy comfort, then this Sausage-Stuffed Butternut Squash Recipe is about to become your new favorite. It’s a beautifully roasted butternut squash filled with a savory and slightly sweet sausage mixture that bursts with flavor and texture. The tender flesh of the squash perfectly balances the rich, spiced sausage and the delightful crunch of pecans and pumpkin seeds. Every bite feels like a warm hug, making it an ideal meal to whip up any time you want something hearty, wholesome, and surprisingly easy to prepare.
Ingredients You’ll Need
This Sausage-Stuffed Butternut Squash Recipe calls for simple but essential ingredients, each chosen to create a wonderful harmony of tastes and textures. From the sweet warmth of cinnamon to the crunchy pecans and earthy kale, every component plays a delicious role.
- 1 large butternut squash (about 3 pounds): The star of the dish, providing a naturally sweet and tender base.
- 4 tablespoons olive oil (divided): Adds richness and helps caramelize the squash perfectly.
- 2 teaspoons salt (divided): Enhances all the natural flavors in the dish.
- ¼ teaspoon cinnamon: Brings a subtle warmth that elevates the butternut squash.
- ½ medium sweet onion (diced): Gives a sweet and savory layer to the sausage filling.
- 4 garlic cloves (finely minced): Offers aromatic depth and a little kick of flavor.
- 1 pound ground pork sausage: The hearty protein that binds the stuffing with its savory, spiced notes.
- 1 medium Gala apple (cored and diced): Adds a touch of sweetness and juicy freshness to the stuffing.
- 2 cups kale (stems removed, roughly chopped): Introduces color and a slightly earthy bite.
- ½ cup chopped toasted pecans: Provides a buttery crunch that’s simply irresistible.
- ¼ cup roasted and salted pumpkin seeds: Adds more texture and a subtle nutty flavor.
- 1 tablespoon finely chopped fresh sage: A fragrant herb that perfectly complements the sausage and squash.
- ¼ teaspoon black pepper: For a mild heat to balance the sweetness.
- Pinch of nutmeg: Enhances the dish’s cozy fall vibes.
- 1 teaspoon lemon juice (from 1 lemon): Brightens the stuffing for a fresh finish.
How to Make Sausage-Stuffed Butternut Squash Recipe
Step 1: Prep and Roast the Squash
Start by preheating your oven to 425℉. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 2 tablespoons of olive oil over the flesh, rubbing it evenly, then sprinkle with 1 teaspoon of salt and the cinnamon. Placing the squash cut side down onto a parchment-lined baking sheet ensures it cooks evenly and caramelizes beautifully. Roast for around 40 to 45 minutes until the squash turns tender and slightly caramelized on the edges. After roasting, flip it over and let it cool so it’s easier to fluff with a fork.
Step 2: Cook the Sausage Filling
While the squash cools, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Sauté the diced onion until it’s translucent and soft, about 3 to 4 minutes. Add the minced garlic for a quick 30 seconds to release that amazing aroma. Push the onion aside, add the ground pork sausage to the empty side, and cook it thoroughly, breaking it apart so there are no large chunks. This step builds the savory richness that makes the stuffing so satisfying.
Step 3: Add Apples, Greens, and Nuts
Mix in the diced Gala apples and allow them to soften just a little for 3 to 4 minutes. Next, throw in the chopped kale, toasted pecans, salted pumpkin seeds, finely chopped sage, the remaining 1 teaspoon salt, black pepper, and a pinch of nutmeg. Let the kale wilt a bit as everything melds together in the skillet. The blend of crunchy nuts, tender kale, and sweet apples creates an irresistible medley of textures and flavors. Finish the filling with a splash of fresh lemon juice to brighten it all up.
Step 4: Stuff and Serve
Generously fill each roasted squash half with the warm sausage stuffing. The contrast of silky squash and hearty, aromatic filling will make your taste buds very happy. This is the moment when all the elements come together in the most delicious way.
How to Serve Sausage-Stuffed Butternut Squash Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few more toasted pecans on top adds that extra pop of color and texture before serving. You can also drizzle a little bit of honey or maple syrup if you love a hint of sweetness, balancing the savory sausage nicely.
Side Dishes
This stuffed squash shines as a complete meal but pairs wonderfully with a simple green salad for freshness or some crusty bread to soak up any leftover juices. Roasted Brussels sprouts or a light quinoa salad make lovely, complementary sides to round out your plate.
Creative Ways to Present
If you’re serving guests, consider halving the squash into smaller portions or scooping out the flesh after roasting, mixing it with the sausage stuffing, then stuffing it back for a beautiful layered presentation. You can also top it with a crumble of goat cheese or a drizzle of balsamic glaze for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Any extra sausage-stuffed butternut squash should be cooled completely and stored in an airtight container in the refrigerator. It stays fresh for up to 3 days, making for easy and flavorful lunches or dinners all week long.
Freezing
You can freeze leftovers by wrapping each stuffed squash half tightly in plastic wrap and then in foil or placing them in a freezer-safe container. Frozen leftovers last for up to 2 months and thaw well overnight in the fridge before reheating.
Reheating
Reheat your stuffed butternut squash in a preheated oven at 350℉ for about 15 to 20 minutes or until warmed through. For quicker reheating, a microwave works fine but tend to lose some crispness on top, so stir in a few fresh nuts or herbs after heating for that fresh texture.
FAQs
Can I use a different type of sausage?
Absolutely! While ground pork sausage works beautifully, you can swap it with turkey sausage, chicken sausage, or even a vegetarian sausage alternative depending on your dietary preferences and flavor cravings.
Is it possible to make this recipe dairy-free?
Yes, this Sausage-Stuffed Butternut Squash Recipe is naturally dairy-free unless you decide to add cheese as a garnish. Just be sure to check your sausage ingredients for any hidden dairy additives.
Can I prepare the stuffing in advance?
Definitely. You can make the sausage and apple filling a day ahead and refrigerate it. When ready, simply roast your squash and stuff it just before serving for a quick and stress-free meal.
What’s the best way to pick a butternut squash?
Look for a squash with a matte finish, firm skin, and no soft spots. The heavier it feels for its size, the sweeter the flesh inside, making it perfect for this recipe.
Can I make this recipe vegetarian?
Yes! Swap the sausage with sautéed mushrooms, lentils, or a plant-based meat substitute. Including nuts and apple still maintains the richness and textural contrast, keeping the dish satisfying.
Final Thoughts
I can’t recommend this Sausage-Stuffed Butternut Squash Recipe enough for anyone looking to cozy up their dinner rotation with something both comforting and vibrant. It’s comforting, packed with flavor, and visually stunning, making it perfect for weeknights or special occasions. So grab a squash, fire up your oven, and enjoy every delicious morsel of this fall-inspired favorite!
Print
Sausage-Stuffed Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Sausage Stuffed Butternut Squash recipe combines the natural sweetness of roasted butternut squash with savory pork sausage, sautéed apples, kale, and toasted nuts for a hearty, flavorful dish perfect for fall or any cozy dinner. The stuffed squash halves are roasted to caramelized perfection, then filled with a rich and aromatic sausage mixture enhanced by warm spices and fresh herbs.
Ingredients
Butternut Squash
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon cinnamon
Sausage Stuffing
- 2 tablespoons olive oil
- 1½ teaspoons salt (divided)
- ½ medium sweet onion, diced
- 4 garlic cloves, finely minced
- 1 pound ground pork sausage
- 1 medium Gala apple, cored and diced
- 2 cups kale, stems removed and roughly chopped
- ½ cup chopped toasted pecans
- ¼ cup roasted and salted pumpkin seeds
- 1 tablespoon finely chopped fresh sage
- ¼ teaspoon black pepper
- Pinch of nutmeg
- 1 teaspoon lemon juice (from 1 lemon)
Instructions
- Preheat the oven: Set your oven to 425℉ to prepare for roasting the butternut squash.
- Prepare the squash: Cut the butternut squash lengthwise in half and scoop out the seeds. Drizzle the flesh with 2 tablespoons of olive oil, rubbing it evenly over the surface. Sprinkle with 1 teaspoon salt and ¼ teaspoon cinnamon. Line a baking sheet with parchment paper.
- Roast the squash: Place the squash with the cut side down on the baking sheet. Roast in the preheated oven for 40-45 minutes until the flesh is tender and edges start to caramelize. Remove from the oven, flip the squash halves, and let cool for 10-15 minutes. Fluff the flesh with a fork to prepare for stuffing.
- Sauté aromatics and sausage: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent, stirring occasionally. Add the minced garlic and cook for 30 seconds more until fragrant. Push the onion to one side, add the ground sausage to the empty side, and cook for 7-8 minutes, breaking it up with a spatula until no longer pink.
- Add fruits, greens, and nuts: Stir in the diced apples and cook for an additional 3-4 minutes until the apples soften slightly. Mix in kale, toasted pecans, pumpkin seeds, fresh sage, 1 teaspoon salt, black pepper, and a pinch of nutmeg. Cook for 2-3 minutes until the kale wilts. Remove from heat and stir in the lemon juice to brighten the flavors.
- Stuff and serve: Spoon the sausage mixture evenly into the roasted butternut squash halves. Serve warm as a satisfying main dish or a festive side.
Notes
- Use a sturdy knife and be cautious when cutting the butternut squash as it can be tough.
- To toast pecans and pumpkin seeds, simply heat them in a dry pan over medium heat for 3-5 minutes until fragrant, stirring frequently.
- This dish pairs well with a crisp green salad or roasted vegetables for a complete meal.
- Leftover stuffing can be stored separately and reheated or used in omelets, wraps, or as a topping for baked potatoes.
- For a milder sausage flavor, opt for a sweet Italian sausage instead of spicy.
