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Sausage Stuffed Butternut Squash is a Fall comfort food that features Italian sausage, pecans, cranberries, and spinach. This flavorful family-friendly dinner is packed with veggies, fiber, and protein, and is gluten-free. It's simple enough to make on a weeknight and perfect to serve as a side dish or main course for the holidays!
Cozy Autumn dinner
This sausage-stuffed butternut squash recipe has quickly become my family's favorite Fall dinner because it is incredibly easy to make and is a complete meal all on its own! This flavorful comfort food dinner has everything: protein (sausage), veggies (roasted butternut squash and spinach), carbs (pecans and cranberries), and fiber! It will keep you full and you don't really need anything else to serve with it! Perfect to make when you need a simple and quick weeknight dinner. You can also serve this as a holiday side dish or main course for Thanksgiving, Christmas, and other Fall and Winter holidays!
Sausage stuffed butternut squash recipe in a nutshell
This recipe was inspired by my sausage-stuffed acorn squash and it uses pretty much the same ingredients. This delicious and comforting dinner is perfect for colder days in the Fall and Winter. Here is this recipe in a nutshell:
- First, I roasted the butternut squash halves in the oven.
- While the squash was roasted, I prepared the sausage filling by cooking the onion, sausage, garlic, spices, and then adding spinach, dried cranberries, and pecans.
- Then, I basically stuffed the filling into roasted squash halves and served it with fresh herbs.
- You can also add shredded or grated cheese, such as Parmesan, Gruyere, or Asiago cheese on top if you like. I didn't use the cheese - the stuffed squash was already tasty without it. But cheese would be a nice addition!
- It's an easy meal that makes 4 generous size dinner portions or 8 moderate-sized portions. Great to make for family and friends on busy weeknights. It also makes a beautiful presentation - perfect for serving during the holidays or entertaining guests.
Is butternut squash a fruit or vegetable?
Even though we usually view butternut squash (and really all types of squash) as vegetables, did you know that it is botanically considered a fruit? Why? Because, botanically speaking, fruits contain seeds and develop from the flowers of a plant. And, since all types of squash have seeds and come from the flowering part of plants, all types of squash are considered fruit!
What kind of sausage to use?
I used spicy crumbled Italian sausage which added lots of savory flavors and a bit of spice to the squash. You can use any other type of spicy sausage (except breakfast sausage - I don't think it would work well here). If you don't like spicy sausage, use mild or sweet Italian sausage. You can also use chicken sausage. I used crumbled sausage, however, you can use the one in casings, too - just remove the casings and crumble it as you cook it.
Main ingredients
- Butternut squash is rich in dietary fiber and is an excellent addition to your menu. This winter squash is a great source of vitamins A, B6, C, and E, as well as several minerals, including magnesium, manganese, and potassium.
- Sausage. I used spicy crumbled Italian sausage.
- Onion. The onion is lightly caramelized in the beginning and then combined with the sausage. You can use any variety of onions: sweet onions, yellow onions, or white onions.
- Spinach. It's high in fiber and a good source of many vitamins and minerals. I used fresh spinach which I added to the skillet with the cooked sausage. You can also use frozen spinach (thawed completely and drained of any liquid). Another option is kale.
- Nuts. Pecans add crunch and texture to this stuffed winter squash. Or, use walnuts.
- Dried cranberries. They add sweetness to the sausage mixture.
- Italian seasoning combines dried herbs, such as thyme, sage, and oregano. Or, use Herbs de Provence.
The Directions
This is a quick overview of recipe instructions along with helpful step-by-step photos. For a complete and detailed recipe, scroll down to the recipe card.
1) Roast the squash. You will need 2 medium or large-size butternut squash. Carefully slice each one in half, and scoop out the seeds. You will have 4 butternut squash halves. Roast in the preheated oven at 400 F for 30 or 40 minutes.
2) Make the filling. While the squash is being roasted, prepare the sausage filling. First, cook together onions and sausage. Then, add Italian seasoning and minced garlic. Finally, add spinach, cooking it until it wilts. Then, mix in dried cranberries and pecans.
3) Prepare the roasted butternut squash halves for stuffing. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides. See photos for more clarity:
4) Stuff the squash. Reheat the sausage filling on the stovetop if needed and then add it into the cavities of each of the 4 butternut squash halves. The dinner is ready!
Cooking tips
- Use cooking time efficiently by preparing the sausage stuffing while you roast the butternut squash in the oven.
- Salt. I did not add any salt to the sausage mixture, because the sausage I used was salty enough. I did season the squash generously with salt and pepper when I roasted it.
- Reheat the sausage mixture. Before you stuff the butternut squash with the sausage mixture, reheat the sausage filling in the same skillet on the stovetop right before adding it to the freshly roasted squash halves to keep everything hot before serving.
Storage and reheating tips
- Refrigerate. Store the leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze. You can easily freeze this dish in an airtight container for up to 2 months.
- Reheat. Reheat the squash in the preheated oven at 350 F for about 30 minutes or until all the ingredients are heated through.
What to serve with it
- Fresh Salad. Serve this winter squash with a basic salad by tossing together your favorite greens with nuts and a small amount of grated Parmesan cheese. This simple spinach salad is a good option, or try a basic arugula salad with lemon zest, Parmesan, and pine nuts.
- Bread. Sausage stuffed butternut squash pairs well with warm garlic bread, Italian bread, or a slice of olive bread loaf.
- Autumn salad recommendations. If you'd like to make a simple Fall salad, try this beautiful arugula salad with apples, pears, and cashews, or make roasted Brussels sprouts salad with walnuts, mandarin oranges, and cranberries.
Other butternut squash recipes you might like
If you want more Fall-inspired meals that use this wonderful vegetable (or fruit! - depends on how you look at it), don't miss these recipes:
- Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
- Stuffed Butternut Squash with Spinach, Bacon, and Cheese
- Creamy Butternut Squash Pasta with Sausage and Spinach
- Creamy Ground Turkey Pasta with Butternut Squash and Spinach
- Autumn Chicken Dinner with Roasted Vegetables (Butternut Squash and Brussels Sprouts)
Sausage Stuffed Butternut Squash
Ingredients
Roasted Butternut Squash
- 2 butternut squash medium or large
- 2 tablespoons olive oil
- ¼ teaspoon salt or more
- black pepper freshly ground
Sausage filling
- 1 tablespoon olive oil
- 1 onion small, diced
- 14 oz Italian sausage spicy, crumbled
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 4 oz spinach fresh
- ½ cup dried cranberries
- ½ cup pecans chopped
Instructions
How to roast butternut squash
- Preheat oven to 400 F.
- Prepare the butternut squash. Slice each one in half lengthwise. Keep fingers away from the knife to avoid injury. Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds.
- Place butternut squash cut sides up on a baking sheet. Drizzle the cut sides of the butternut squash halves with olive oil and rub the oil into the squash. Season generously with salt and pepper.
- Turn the squash halves over, and place it cut sides down on a baking sheet. Tip: you can line the baking sheet with parchment paper for easy clean-up.
- Roast in the preheated oven at 400 F for 30 or 40 minutes.
Make sausage filling
- Make the sausage filling while the squash is being roasted in the oven.
- In a large skillet, heat olive oil, add diced onion, and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.
- Add crumbled sausage, minced garlic, and Italian seasoning and cook for about 5 minutes or more on medium heat until the sausage is completely cooked through.
- Add fresh spinach and cook for another 5 minutes on medium heat until the spinach wilts.
- Add dried cranberries and chopped pecans and mix everything.
- Season with salt and pepper. Probably not necessary since the sausage is already usually salty (unless you use sweet sausage which I do not recommend).
Assembly
- By this time, you have roasted the butternut squash for 30 or 40 minutes. Remove them from the oven and turn the cooked squash halves cut sides up.
- Let it cool slightly. Using a spoon, scoop out the flesh leaving about a 1-inch border along the sides. (For reference, I provide the step-by-step photos for this step above the recipe card).
- Reheat the sausage mixture in the same skillet in which you made it to warm it up.
- Divide the sausage filling among the 4 halves and stuff the squash until the mixture is leveled or a little bit higher.
- Top with freshly ground black pepper and fresh thyme.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This was so delicious but I was somewhat confused as as to what was done with the squash that was removed to have the room for the stuffing. I just folded it in with other ingredients and it tasted great. Also I scored the squash before and it made scooping the squash out.
Thank you, Claudia, for your lovely review! ❤️ You can add the cooked, scooped-out squash back into the larger cavity of the roasted butternut squash half, then top it with the sausage mixture. Or, simply mix it directly with the sausage mixture - just like you did! 🙂
What do you do with the scooped out squash? Can you mix it in with the filling?
Also do you serve it as cross cut slices or how?
HI Kathy! You can add the cooked, scooped-out squash back into the larger cavity of the roasted butternut squash half, then top it with the sausage mixture. Or, simply mix it directly with the sausage mixture before stuffing the squash.
You can serve it 2 ways:
1) Slice stuffed squash into 2 or 3 smaller pieces and serve each piece as an individual serving in a deep pasta bowl, using a fork or a spoon to scoop out the cooked butternut squash flesh + stuffing out of the shell. Or if the butternut squash halves are on the smaller side, you can serve them whole in individual bowls.
2) You can scoop out the cooked squash flesh + stuffing out of the shell into a deep pasta bowl and serve it already scooped-out (as a mash-up).
I made this tonight for dinner and it was a big hit! I did a couple of things differently, mostly because I wasn't paying attention to what I was doing as I was also working. I added a small apple, diced and used sweet sausage instead of spicy. I cooked the squash, but then just scooped all of the squash out of the shell and added it to the sausage mixture. I also added a scoop and a half of mascarpone cheese. I then cooked some cheese ravioli. Once the ravioli was cooked, I added it to the sausage mixture and then grated some fresh parmesan on top. I would absolutely make this again. It would also be delicious as a ravioli filler if one was inclined to make their own.
What do you do with the squash you scoop out - add it to the sausage mixture - doesn't say in the recipe
You can add the cooked, scooped-out squash back into the larger cavity of the roasted butternut squash half, then top it with the sausage mixture. Or, simply mix it directly with the sausage mixture before stuffing the squash.
I have a spaghetti squash currently, can I sub this for the butternut squash?
Hi Kyle, yes you can absolutely use spagetti squash here. In fact, I've made a very similar recipe with spaghetti squash here: https://juliasalbum.com/spaghetti-squash-sausage-spinach/
Super yummy! I'm really bad at cooking butternut squash (I think it was a bit undercooked), but the stuffing made it perfect! I used spicy Italian sausage, and i kept the squash meat in (I just kind of spread it out). Loved it!
Hi Maria! so glad you loved it—even with a slightly undercooked squash!! Spicy Italian sausage is SUCH a good choice. Thank you for your lovely review. 🙂
Always a hit, it makes quite an entrance!
Well-said! It's definitely a show piece on a table! 🙂
What is the best way to serve this?
Hi Lori! You can serve it 3 ways:
1) Serve them on a large platter as is, as they make a nice presentation, and then slice them into smaller pieces.
2) Slice each stuffed squash into 2 or 3 smaller pieces and serve each piece as an individual serving in a deep pasta bowl (or serve all of them on a large platter, to share). When eating, use a fork or a spoon to scoop out the cooked butternut squash flesh + stuffing out of the shell. Or if the butternut squash halves are on the smaller side, you can serve them whole in individual bowls.
3) You can scoop out the cooked squash flesh + stuffing out of the shell into a deep pasta bowl and serve it already scooped out (especially if you don't care about the presentation).
What do you do with the fleshy part that you scoop out? Serve it on the side?
Marion, You can add the cooked, scooped-out squash back into the larger cavity of the roasted butternut squash half, then top it with the sausage mixture. Or, simply mix it directly with the sausage mixture before stuffing the squash. 🙂
Thank you for this lovely colourful recipe. Working on it now
You're very welcome, Marion! Please report back and let me know if you liked it. 🙂
Can you make this ahead of time and heat in the microwave?
Yes, you can! I've done that multiple times. I find that it reheats better (more evenly) if you separate the filling from the squash. So, reheat the sausage stuffing separately from the roasted squash. And, since you're making it ahead of time, just keep the cooked stuffing in a separate container refrigerated and refrigerated the roasted squash separately too. Then, reheat separately, and stuff the squash!
What would you substitute for the sausage to make this vegetarian? Just leave it out and increase other filling ingredients?
Hi Barbara! For a vegetarian version, I suggest one of these options:
1) Cook chopped portobello mushrooms with olive oil, minced garlic, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Use that instead of sausage. Portobello mushrooms have a very nice "meaty" flavor to them so they will work great!
2) Use plant-based sausage, such as Beyond Meat Italian Sausage.
Can I use fresh cranberries instead of dried ones?
Hi Tina, fresh cranberries would be way too tart for this recipe. I would stick to dried cranberries, or you can also use dried figs, dried blueberries, dried cherries.
Why do you not recommend sweet sausage?
Since the butternut squash is already sweet, this recipe works best with savory sausage (it doesn't have to be spicy). You can use mild sausage.