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
Scale
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.
