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.
Jenn
What do you do with the squash you scoop out? Does it go in the filling? Seems like a waste to not use it - but also too little to make a whole other dish with… just curious!
Julia
Yes, Jenn, you can mix the scooped-out squash with the sausage mixture. Or add it first to the butternut squash cavity and then top with the sausage mixture.
Samia
Hi I wasn’t sure about this step #2
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). My question is do you do anything with the flesh you scooped out it doesn’t say to mix it with the sausage mixture! Thanks for your answer! Best regards
Suzi
Is the 762 calories listed per serving (1/4 recipe), 1/2 recipe, or whole recipe?
AC
I just tried it, and it was delicious. I should have salted the squash a little more. I wanted to add a spice but not sure what to add. Would cinnamon or nutmeg ruin it?
Julia
AC, thank you for trying the recipe, and glad you liked it! 🙂 I am not a fan of seasoning a savory kind of squash with cinnamon or nutmeg. But it might be good - I would try it on one half of the squash to see how it tastes.
Julia
Suzy, the calorie count is per 1 serving. There are 4 servings (4 butternut squash halves + filling in each one). So the calorie count is per 1 serving (one butternut squash half with the filling).
Kate
This recipe was delicious! The only thing I had to do different is roast the squash for about 80 minutes so it was done! I will definitely make again!
Julia
Kate, I am so glad this recipe turned out well! Thank you for taking the time to share this positive feedback and the 5-stars! 🙂
Melinda
My husband usually is skeptical about dishes like this, but he couldn't stop raving about how wonderful it was, and how the flavors blended so well. He ate the entire portion. I added a little more spinach. This will be a frequent recipe!!!!
Julia
Melinda, your comment made my day! 🙂 So glad everyone enjoyed this recipe! Thanks for taking the time to share this positive feedback! 🙂
Jaycee adams
Love your recipes❤️
Julia
Jaycee, thank you for such a sweet comment! 🙂
Cheylynn
Hello! I'm wondering qhat you do with the cooked squash you are removing from the cavity to make room for the stuffing. Do you add it to the sausage filling?
Julia
Cheylynn, yes, add it back to the sausage filling. Or, add it back to the deepest cavity in each squash and then top with the sausage filling.
Sussn
Can this be made ahead of time, freeze?
Julia
Yes, you can make this ahead - it refrigerates well. If you're making it ahead for a special occasion where the presentation matters, I would roast the squash and prepare the sausage stuffing in advance but refrigerate those 2 separately. When you are ready to serve (say for Thanksgiving), you can stuff the squash with the filling close to serving time and then reheat it in the oven.
You can also freeze it - just like that - as a squash half or whatever leftovers you have.
Enjoy! 🙂
Karla Korter
Do you add the scooped out butternut squash to the sausage mixture or do you discard it?
Debi
I was wondering the same thing. It would be such a waste not to use it. Can’t wait to try this recipe
Julia
Debi, yes, I added the squash back to the large indentation in each squash half and topped it with the sausage mixture.
Suzie
Can you use fresh cranberry instead of the dried?
Julia
Suzie, I think you can use fresh cranberries here. There will be no sweetness since dried cranberries are sweet and fresh cranberries are tart, but it would work! I wouldn't add too many fresh cranberries to avoid making this too tart.
Rie
What do you do with the leftover squash that you scoop out to make room for the stuffing? Please tell me you don’t discard it. It’s not mentioned in the recipe. I would probably use it for another recipe but was wondering what you intended.
This does sound yummy.
Julia
I added the scooped-out squash into the large indentation in each squash half and then topped everything with the sausage mixture. Enjoy - it's delicious! 🙂
Sarah
How do you serve this? Do you slice it crossways? Or scoop it out?
Julia
Sarah, if it's large butternut squash, I would slice each stuffed squash half in half crossways (not lengthwise). Then I would serve each of those halves in large pasta bowls. Use a spoon or fork to eat the edible portion of the squash (everything but the skin) right out of the squash!
Julia
Karla, yes add the scooped-out squash back to the sausage mixture. Or layer the scooped-out squash first in the squash cavities and then top it with the sausage mixture.
John
Very good...will try next time with gruyere cheese
Julia
Gruyere would be amazing with this sausage mixture!
Julianna
Do you eat the skin of the squash or just scoop out your serving?
Julia
I would not eat the skin! Just serve the squash half (or half of it) in a large pasta bowl. Scoop out all the edible stuff (not skin) with a spoon or fork right out of the squash! Enjoy!
Janet
You can eat the skin of the butternut squash. We do every time I roast it. Just be sure to scrub the skin like you do potatoes before you cut the squash.
Mary Leary
What would you use in place of the sausage for vegetarians?
Maddie
Impossible and Beyond have sausage alternatives that would work well.
Betsy Brach
Field Roast also has great vegan sausage.
Julia
Betsy, thank you for this tip!
Julia
Maddie, thanks for the tips!
Wendy
Your not supposed to eat the skin to begin with wash it well then cook it on a pan upside down until fork tender
Diane
How do you serve this - just cut into slices, squash ‘skin’ and all?
Julia
Diane, if it is a large enough squash, I would slice each stuffed squash in half. Then, serve it in a large, deep pasta bowl. Use a spoon or fork to scoop out all the edible stuff right out of the squash. Do not eat the skin. So, in the end, you will have just a skin left in the bowl.
Laurie
This sounds delicious! You mention cheese in one of your replies, I didn't see cheese in the list of ingredients.
Julia
Laurie, there is no cheese! I am so sorry for the confusion. In my head, I thought I was responding to this recipe: https://juliasalbum.com/stuffed-butternut-squash-with-spinach-bacon-and-cheese/
June
Did you discard the flesh that was removed from the squash?
Julia
June, no, I added the scooped-out squash back to the indentation, and then added the spinach and cheese mixture on top!
Liz Minder
I can’t wait to try this! I too wondered about what to do with the scooped out squash…..you might want to add this step to the recipe.
Julia
Liz, This would be good with chopped portobellos sauteed with olive oil. They have a deep, rich, and "meaty" flavor. I made something similar with portobellos for my vegan friends and it was delicious for everyone!
Jen
Cheese? There was no mention of cheese in the recipe
Julia
So sorry - there is no cheese in the recipe. I thought I was responding to this recipe where I get similar questions: https://juliasalbum.com/stuffed-butternut-squash-with-spinach-bacon-and-cheese/
Willow
Just a little correction, the cranberries have carbs as does the squash, pecans are low carb (keto friendly) unless you use the glazed ones. This could actually be keto friendly if you used homemade dried cranberries with an alternate sweetener. The squash is only 16 g carbs per cup.
Debbi
That step is not mentioned in the recipe!
Julia
Sorry, I thought I was responding to a different recipe. There is no cheese here.
Debbi
Spinach and CHEESE mixture??? Where is cheese???
Julia
Debbie, I am so sorry about the confusion. There is no cheese in this recipe. I thought I was responding to my other recipe instead:
https://juliasalbum.com/stuffed-butternut-squash-with-spinach-bacon-and-cheese/
Jorey
The picture looks like you put it under the broiler after stuffing to caramelize. Cooking the squash cut side down wouldn’t give you that. Can you clarify?
Julia
Jorey, no, I did not broil this. I roasted this squash cut sides down (brushed with olive oil) on a large parchment paper-lined baking sheet (spaced out well, not crowded) for about 30 minutes on the lowest rack in the oven. I almost forgot about timing and when I took them out they were partially "burned" as you see in the photo. But I think my squash (both butternut and acorn) often gets this look - I think because I use the lower rack.
Dona
This looks amazing. But I'm curious, why do you specifically NOT recommend sweet Italian sausage?
Julia
Dona, you can certainly use sweet Italian sausage. I just prefer spicy sausage because this recipe has cranberries that add sweetness and the butternut squash is somewhat sweet. So, trying to balance out all the flavors by using savory and spicy sausage! 🙂