Sausage-Stuffed Butternut Squash

Sausage-Stuffed Butternut Squash

Sausage-Stuffed Butternut Squash has become one of my favorite fall recipes. I remember the first time I made this Sausage-Stuffed Butternut Squash—it was a crisp autumn evening, and I wanted something hearty yet comforting. The combination of savory sausage, earthy mushrooms, and sweet apples seemed like the perfect match for the tender, roasted butternut squash. As the squash roasted in the oven, filling the kitchen with its warm, nutty aroma, I knew this would be a dish I’d come back to year after year.

Preparing the Dish

When making Sausage-Stuffed Butternut Squash, the preparation is half the fun. I start by halving the butternut squash and scooping out the seeds. After brushing the squash with olive oil and seasoning it, I pop it into the oven to roast. The next step is to prepare the filling, which involves cooking the sausage until it’s nicely browned and then adding mushrooms, onions, apples, and a mix of spices. The smell that wafts through the kitchen as the ingredients meld together is simply irresistible. It’s these moments that remind me of why I love cooking.

Stuffing and Baking

Once the squash is tender and cool enough to handle, I scoop out some of the flesh to create room for the filling. Mixing the roasted squash flesh with the sausage mixture adds an extra layer of flavor and texture. Stuffing the squash halves with this savory filling and topping them with Parmesan cheese before baking them again is the final touch. As the cheese melts and bubbles, it creates a golden, crispy top that makes the dish look as delightful as it tastes.

Serving and Enjoying

Serving Sausage-Stuffed Butternut Squash is always a highlight. I garnish each serving with a sprinkle of fresh herbs and enjoy watching my family’s faces light up as they dig in. This dish is not only satisfying but also brings a sense of coziness to the table, making it a perfect centerpiece for a comforting dinner. Whether you’re hosting a fall dinner party or just enjoying a quiet meal at home, Sausage-Stuffed Butternut Squash is sure to impress and satisfy.

Chef’s Notes- Sausage-Stuffed Butternut Squash

• Prepping the Squash: For even cooking, try to ensure the squash halves are of similar size. If the squash is particularly large or small, adjust roasting time as needed.
• Flavor Enhancements: Using fresh herbs, such as thyme or sage, will elevate the dish’s aroma and taste. Dried herbs can be used in a pinch, but fresh herbs have a more vibrant flavor.
• Texture Tips: If you prefer a bit of crunch in your stuffing, you can toast some pine nuts or chopped walnuts and add them to the filling mixture.
• Balancing Flavors: For a slightly sweeter filling, consider adding a splash of apple cider or a small handful of dried cranberries.
• Make-Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Stuff the squash and bake it when you’re ready to serve.

Sausage-Stuffed Butternut Squash

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

421

kcal

Total time

1

minute

Dive into the cozy flavors of fall with this Sausage-Stuffed Butternut Squash! This dish is a delightful blend of savory sausage, earthy mushrooms, and sweet apples, all nestled in tender butternut squash. Perfect for a comforting dinner that’s both easy and impressive. Get ready to wow your taste buds with this simple yet flavorful recipe!

Ingredients

• For The Squash

• 2 medium butternut squash, halved lengthwise and seeds removed

• 4 teaspoons extra virgin olive oil

• Kosher salt and freshly ground black pepper to taste

• For The Filling

• 1 pound spicy Italian turkey sausage, casings removed

• 8 ounces baby bella mushrooms, finely chopped

• 1 small yellow onion, diced

• 1 medium sweet apple, cored and finely chopped (peel optional)

• ½ teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon ground nutmeg

• ⅛ teaspoon ground allspice

• 2 cloves garlic, minced

• 1 tablespoon fresh thyme or sage, chopped (plus extra for garnish)

• ½ cup shredded Parmesan cheese (divided)

• Alternative Ingredients:

• Butternut squash can be replaced with acorn squash.

• Italian turkey sausage can be substituted with chicken sausage or vegetarian sausage for a meat-free option.

• Baby bella mushrooms can be replaced with white button mushrooms.

• Yellow onion can be substituted with red onion or shallots.

• Sweet apple can be replaced with pear for a different flavor profile.

• Parmesan cheese can be substituted with Pecorino Romano or a dairy-free cheese alternative.

Directions

• Preparing the Squash – Preheat your oven to 400°F and position a rack in the center. Carefully slice the butternut squash in half lengthwise and remove the seeds. Arrange the halves cut-side up on a baking sheet. Brush each half with olive oil and season with salt and pepper. Roast for about 40 minutes until tender.
• Cooking the Filling – While the squash is roasting, heat olive oil in a nonstick pan over medium-high heat. Add the turkey sausage and cook until browned, breaking it into small pieces (about 3 minutes). Add the chopped mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and garlic. Cook until the sausage is fully cooked and the vegetables are soft (about 8 minutes).
• Combining Ingredients – Once the squash is tender and cool enough to handle, scoop out some of the flesh to create a cavity for the filling, leaving about a ¼-inch border. Add the scooped squash flesh to the pan with the sausage mixture. Stir in fresh herbs and half of the Parmesan cheese.
• Stuffing the Squash – Reduce oven temperature to 375°F. Fill each squash half with the sausage mixture and top with the remaining Parmesan cheese. Return to the oven and bake for an additional 15 minutes until the cheese is melted and bubbly.
• Serving – Garnish with additional fresh herbs if desired and serve hot.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 421kcal
• Carbohydrates: 40g
• Protein: 26g
• Fat: 20g
• Saturated Fat: 7g
• Cholesterol: 71mg
• Sodium: 820mg
• Potassium: 1330mg
• Fiber: 6g
• Sugar: 11g
• Vitamin A: 1087IU
• Vitamin C: 62mg
• Calcium: 263mg
• Iron: 3mg

FAQs- Sausage-Stuffed Butternut Squash

Can I use a different type of squash?

Yes, acorn squash is a great alternative to butternut squash. Just adjust the roasting time as acorn squash may cook faster.

Can I substitute the Italian turkey sausage with another type of sausage?

Absolutely! You can use chicken sausage or even a vegetarian sausage if you prefer. Adjust the seasoning if using a different type of sausage.

How do I ensure the butternut squash is tender?

Make sure to roast the squash cut-side up and brush it with olive oil. Roast it until you can easily pierce the flesh with a fork. If it’s not tender enough, continue roasting in 5-minute increments.

Can this dish be frozen?

Yes, you can freeze the stuffed butternut squash. After baking, let it cool completely, then wrap tightly in plastic wrap and foil. Reheat from frozen in a 375°F oven until heated through.

What can I serve with this dish?

This stuffed squash pairs well with a fresh green salad, roasted vegetables, or a side of quinoa. For a heartier meal, consider serving it with a side of whole-grain bread or a small serving of wild rice.