Stuffed Butternut With Sausage

This butternut squash recipe transforms an ordinary gourd into an extraordinary meal packed with savory sausage, sweet fruits, and crunchy nuts. The combination creates a perfect balance of flavors and textures that make this dish both comforting and elegant enough for special occasions.

I first made this stuffed butternut squash for a small dinner party, and it quickly became my signature fall dish. The way guests' eyes widen when I bring these golden boats filled with savory goodness to the table always makes the preparation worthwhile.

Ingredients

• Butternut squash: choose evenly shaped 2 to 2.5 pound squash for ideal stuffing capacity and balanced cooking
• Olive oil: helps caramelize the squash and adds richness
• Ground sausage: provides savory flavor foundation; can substitute turkey or beef for lighter options
• Celery and onion: create the aromatic base that gives depth to the filling
• Fresh herbs: rosemary and sage are essential for authentic fall flavor; dried herbs work in a pinch but use half the amount
• Spinach: adds color, nutrition, and a subtle earthiness
• Apple: brings unexpected sweetness and pleasant texture contrast; choose a firm variety like Honeycrisp
• Dried cranberries: contribute tart sweetness and festive color
• Pecans: add necessary crunch and nutty flavor; toast them first for enhanced flavor
• Parmesan cheese: optional but creates a delicious golden crust when broiled

Step-by-Step Instructions

Prepare the Squash:

Cut the ends off each butternut squash about 3/4 inch from both tips to create stable bases. Stand each squash upright and carefully slice down the middle with a sharp knife to create halves. The symmetrical halves will serve as your edible bowls.

Roast the Squash:

Brush each half generously with olive oil ensuring the cut surfaces are completely coated to prevent drying. Season with kosher salt and freshly ground pepper. Arrange cut side up on a prepared baking sheet and roast at 400°F for 40 to 45 minutes. The squash is done when a knife slides easily into the flesh but the squash still maintains its shape.

Create the Filling:

Heat olive oil in a large skillet over medium high heat until shimmering. Add the ground sausage breaking it into small pieces as it browns. Once cooked through add diced onions and celery cooking until translucent about 3 minutes. Add garlic and fresh herbs cooking until fragrant about 30 seconds. Incorporate spinach and a splash of stock or wine if needed stirring until spinach wilts. Remove from heat before folding in diced apple, cranberries, and pecans to preserve their texture.

Stuff the Squash:

Carefully scoop out the cooked squash flesh leaving a 1/2 to 3/4 inch border around the sides and about 2.5 inches at the bottom to create a stable bowl. Reserve the scooped flesh for another use. Divide the sausage mixture evenly between the squash halves packing it in lightly. Sprinkle with parmesan cheese if desired.

Finish and Serve:

Return the stuffed squash to the oven for 10 minutes at 400°F until the tops are golden and slightly crisp. Let cool for 5 minutes before serving to allow flavors to settle and prevent burning.

The sage in this recipe is truly transformative. I grow it in my garden specifically for fall cooking and the aroma it releases when mixed with the sausage brings back memories of Thanksgiving at my grandmother's house where she always used fresh herbs from her windowsill garden.

Make Ahead Options

This recipe shines as a make ahead meal. You can roast the squash up to two days in advance and keep it covered in the refrigerator. The filling can also be prepared separately and stored in an airtight container. When ready to serve simply reheat the squash in a 350°F oven for 15 minutes assemble with the cold filling and return to the oven for the final 10 minutes at 400°F. The components actually develop more flavor when prepared in advance.

Seasonal Variations

Adapt this recipe throughout the year by changing the flavor profile. In winter use dried cherries and walnuts with a sprinkle of cinnamon. Spring calls for fresh peas and mint with crumbled feta. Summer versions work beautifully with corn kernels and basil. The butternut squash itself is available year round in most markets though its peak flavor comes in fall and winter months.

Serving Suggestions

Present these stuffed squash halves as the centerpiece of your meal with a simple green salad dressed in a light vinaigrette. For larger gatherings cut each half into two portions after cooking for more servings. A drizzle of balsamic glaze adds elegant contrast and brightness to the rich filling. Consider serving with a crisp white wine like Pinot Grigio or a light red like Pinot Noir to complement the savory sweet balance.

Storage and Reheating

Leftovers maintain their quality remarkably well. Store cooled stuffed squash in airtight containers in the refrigerator for up to three days. For best results reheat in a 350°F oven for 15 to 20 minutes covered with foil to prevent drying. Remove the foil for the last 5 minutes to crisp the top. Microwaving works in a pinch but may cause the squash to become slightly soggy and the nuts to lose their crunch.

Recipe FAQs

→ Can I use different types of meat for the filling?

Yes! While the recipe calls for ground sausage, it specifically mentions that ground turkey or ground beef work equally well as substitutes. Each will provide a different flavor profile, with sausage offering the most seasoning, turkey being leaner, and beef providing a rich flavor.

→ How do I know when the butternut squash is fully cooked?

The squash is ready when a sharp knife can be easily inserted into the center of the flesh. Depending on the size of your squash, this typically takes 40-45 minutes at 400°F. A 2.25 lb squash will take approximately 45 minutes to cook through.

→ What can I do with the extra squash flesh I scoop out?

The scooped-out butternut squash flesh doesn't need to go to waste! As suggested in the recipe, you can use it to make butternut squash soup or mashed butternut squash. It can also be frozen for future use in other recipes.

→ How should I select the best butternut squash for this dish?

Choose butternut squash that is more uniform in shape rather than ones with a longer neck. This provides more space for the filling. The ideal size for this recipe is approximately 2-2.5 pounds each, which will serve 4-6 people when halved and stuffed.

→ Can this dish be prepared in advance?

Yes, this is a great make-ahead option! You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. The completed stuffed squash can be stored for up to 3 days and easily reheated in the microwave or oven.

→ What side dishes pair well with stuffed butternut squash?

This dish works as a complete meal on its own, but pairs beautifully with a simple green salad, roasted Brussels sprouts, or crusty bread. For a more elaborate meal, consider serving alongside wild rice or a light soup starter.