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.
Kim
Amazing! The ingredients really complimented each other. Thank you!
Julia
Kim, I am so happy you enjoyed this! Happy Holidays! 🙂
Erika Miller
I am making it right now. Squash is baking, and I will make the filling using a meatless sausage style product that I found in the freezer section of my grocery store. I think it will come out with the same flavors. I have used the product before in making a vegetarian chili.
I'll let you know how it came out!
Julia
Erika, I am sure it will come out delicious! I've had lots of comments on other recipes where people used plant-based sausage (such as Beyond Sausage brand) and it came out really well!
Peggy
I am planning to make this dish for Thanksgiving at a friend's house. Can this be cooked ahead and reheated? If so, what would be the best method to reheat? Would a microwave be okay (since the oven will be in use already)
Julia
Peggy, yes this can definitely be cooked ahead and reheated - I did just that. There are 3 options:
➡️ 1) The best way to reheat it is, of course, in the preheated oven at 350 F for 20 or 30 minutes.
➡️ 2) But I also reheated this in a microwave. When reheating in a microwave oven, remove the stuffing from the butternut squash (or better yet, don't even add the stuffing when you make it ahead). I always reheat stuffing separately from the butternut squash in the microwave - it's much faster that way and reheats much more evenly.
➡️ 3) When making this ahead, you can roast the butternut squash halves and cook the stuffing in advance. Don't stuff the butternut squash. Reheat the butternut squash in the microwave. Reheat the stuffing on the stove top. Then, stuff the squash.
Peggy Gleason
Thank you so much - I can't wait to try it!
Julia
Peggy, enjoy and Happy Holidays! 🙂
David
Enjoyed making this. A great dinner. Love the comment about a drizzle of maple syrup. My wife wonders about honey. Looking forward to your roasted Brussels Sprouts and Cinnamon BN Squash on Thanksgiving.
Julia
David, a drizzle of honey would be delicious - somebody just did it, loved it, and commented about that on this recipe - on my Facebook page or here, I don't remember. Enjoy the recipes and Happy Holidays!!
Espie Castro
How do you prefer to serve? Sliced or use outer shell as serving bowl and scoop yummies out?
Julia
Espie, I would slice each squash half in half and serve it in a deep pasta bowl, scooping out the edible parts right out of the shell.
Aida
What do you do with the cooked squash you carved out of the shell. Do you add it to the filling? (Didn’t find what t odio with it in the recipe.)
Julia
Aida, yes add it back to the filling. Or, add it first into the squash cavity and then top with the filling.
Donna Tumolo
I'm going to make this for Thanksgiving. Looks so yummy! Question, do you use the butternut squash you scoop out and mix it with the other ingredients or not use it at all? Thank you!
Julia
Donna, yes, you can do 2 things:
1) Mix the scooped-out squash with the sausage filling.
2) Add the scooped-out squash first to the cavity and then top with the sausage filling - this option is better for presentation.
Diane Herrington
It was outstanding. I added a drizzle of maple syrup to the finished product.
Julia
Diane, I am so happy this recipe was a success! Thank you for reporting back with the result and the 5-stars! 🙂
Alice Hamilton
This was delicious. I enjoyed all the textures of the different ingredients. I will definitely make this again.
Julia
Alice, I am so glad you loved this recipe! Thank you for taking the time to share this wonderful feedback! 🙂
Jayne Wilkins-Scott
This is delicious. I have already shared the recipe with others. I think it is my new favorite.
Julia
Jayne, I am so happy it's one of your favorite recipes! Thank you for the comment and the 5-star review! 🙂
Zelda
What can I use instead of sausage?
Julia
Zelda, you can cook chopped portobello mushrooms with minced garlic, salt, and pepper in olive oil and use it instead of sausage. Cooked portobello have a deep and "meaty" flavor that works really well instead of meat.
Suzanne Rolland
I added some Basmati rice, topped the halves with parmesan and Panko before under the grill.
Sue
Julia
Suzanne, this is delicious served over rice - great idea! Melted cheese on top is a delicious addition, too! 🙂
Mignonne
I made this with elk Italian sausage and skipped the cranberries because I didn’t have any (it’s 80 miles to town), and my non-squash eating boyfriend LOVED it! He really enjoyed multiple servings and asked me to be sure to save the recipe. Thank you for a great meal win with this delicious recipe!
Julia
I am so happy you and your boyfriend enjoyed this recipe! Thank you for taking the time to share such a positive comment and the 5-star review! 🙂 🙂
Jessica
Made this tonight. I don’t like Italian sausage, so I used hot breakfast sausage instead. My husband liked it and we both thought the mix of flavors was great!
Julia
Jessica, thank you for sharing that this recipe worked well with hot breakfast sausage! Very helpful info for other readers who would want to make a similar substitution! And glad you enjoyed it! 🙂
Gail Hall
I’m making this tonight and the scooped out part I’m purreeing for my grandbaby. He’ll love it!
Julia
Gail, that's a great use for the scooped-out squash!
Nancy
I do not see what I do with the flesh I scoop out? Is it mixed with the filling? Thanks!
Julia
Nancy, you can do 2 things:
1)
Mix the scooped-out cooked squash with the sausage and spinach mixture.
2)
Or, add the squash you scooped out to the large cavity in the butternut squash halves and then top with the sausage mixture.
Lybbie Carpenter
I CAN'T WAIT TO MAKE
THANK YOU
IUSE CAPS I CAN'T SEE LOWER CASE LETTERS. OK I THOUGHT WHAT WE SCOOP OUT WAS SEEDS AND TO THROW IT AWAY. ARE U SAYING THE SEEDS ETC. SCOOPED OUT IS OK TO USE?
I CAN'T WAIT TO MAKE THIS HEAVENLY DEVINE DISH.TY 4 SHARING...
Julia
Lybbie, there are 2 times that you scoop things out of the squash in this recipe:
1) When the squash is raw and just cut - remove the seeds and the stringy stuff around the seeds and discard it.
2) After you roasted squash halves, you would scoop out some of the flesh to create new indentations in order to stuff the squash. In this case, you scoop out the roasted squash flesh (no seeds) - you can put this scooped-out cooked squash flesh back into the larger cavity and then top it with the sausage mixture.
Enjoy!