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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.
Delicious and very easy to make! Loved it!
So happy to hear that, Pat! ❤️
Julia, I so so adore your site which offers outrageously wonderful recipes. I am a pescatarian who gave up all forms of meat and animal products when I became pregnant 55 years ago. Your recipes are so easy for me to adapt to my dietary needs. I give your Butternut Squash with sausage five ***** although I improvised by excluding the sausage.
I also strive to eliminate sugar from my intake and seem to be quite successful. This accommodates the needs of my 86 year old husband who
tested positive for diabetes three years ago. By alternating his diet and eliminating all sugar, white flour, and products which turn to sugar, my husband was able to be free of any diabetes. Please know that it is possible to avoid diabetes through diet, thereby avoiding the need for medication.
Joan, thank you for such a thoughtful message! I am so glad my recipes resonate with you and that you can adjust them to your liking. It takes a lot of willpower and discipline to eat the right kinds of food to avoid diabetes. It's very impressive that your husband was able to achieve it (obviously with your help).
Another great dinner. I added goat cheese crumbles on top before serving.
I love the addition of goat cheese!
The recipe on this page is great. However, there are SO many ads and pop-ups that your content is hidden by unwanted material. I understand monetizing but this can kill your lovely site.
Rhonda, thank you so much for your feedback. I will be reviewing my ad setup to make it more user-friendly.
what could I substitute for sausage - no one in my family likes it. Would hamburger be too dull?
Hi Gigi! No, hamburger meat would not be dull at all. I would add a lot of seasonings to ground beef, such as smoked paprika (it's not spicy), Italian seasoning, onion powder, garlic powder. If you want to add some heat, add red pepper flakes or chili powder (many bottled versions of chili powder are not even that spicy). Enjoy - I hope you love it! 🙂
Do you roughly chop the flesh from the roasted butternut squash halves and add it to the sausage mixture before final assembly?
I either do that, or I add that scooped out flesh first into the largest cavities and THEN fill up the cavities with the sausage mixture. This way, the presentation is better.
I made this recipe several times. It looks great on a plate and tastes just as good. Tonight, I crumbled goat cheese on top and drizzle with balsamic. It was good before, but I wanted to try a twist. I have another half squash but only enough sausage stuffing to fill half of it so I'm going to sautée some mushrooms to stretch the stuffing.
I love your creativity and thank you for sharing all these delicious ideas with me and other readers, MaryElizabeth! Your comment makes me want to make this and top with goat cheese and a balsamic drizzle - it sounds so appetizing! 🙂
How do you serve this dish? The squash is cooked with the peel left on, right?
Linda, yes, the squash is cooked with the peel on. You can serve it 2 ways:
1) Slice stuffed squash into 2 or 3 smaller pieces and serve each piece as 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.
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.
I made it last night. I used Turkey Italian Sausage links from Publix. Great outcome - taste good. I wish there were an option to post a pic.
Michelle, I love that you used turkey Italian sausage - sounds so good! ❤️
I don't have a way to have a photo shared on my site, but you can tag me on Instagram:
https://www.instagram.com/juliasalbumblog/
I have made this recipes three times now for different family members and it was a hit with all of them!!! I did substitute raisins for dried cranberries, left out the nuts, & added shredded cheddar/Monterey jack cheese on top. This is absolutely delicious, easy to make, & healthy which makes it a real winner!
Thank you so much for sharing this with all of us:) This will be used many times since we like it SO much!
Jan, I am so glad this recipe is a favorite - I love hearing that! ❤️❤️ I love using raisins, as well - they are a great substitute for dried cranberries!
Two from two, my second Julia's Album recipe tried and an instant hit with us both. I'm hooked! Recipe printed and going into the favourites folder. I actually look forward to researching and cooking meals for us now. Thanks very much for putting such a lovely (and mouth watering) collection together.
Phil, I am so flattered by your comment! 🙂 So glad you loved both recipes you tried from my site. I hope you find other dishes you will enjoy. I have recently re-organized my homepage - you might find some recipes you like there:
https://juliasalbum.com
I made top to bottom new recipes for Xmas Eve and Xmas Day dinner, and this was hands down the favorite by everyone at the table. So delicious and we will definitely make this as a stand alone meal rather than a side dish in the future as well. Leftovers reheated very nicely. Thanks for the great recipe.
Jill, I am so happy this recipe was part of your Christmas dinner! ❤️ Thank you so much for taking the time to share your rave review - it means a lot to me! Wishing you and your family a very Happy New Year! ❤️❤️
When you scoop out the squash do you add that to the sausage mixture? Or what do you do with it?
I need to know too. Making it now.
Mandee, Laura, I added the cooked scooped-out squash into the largest cavity and then topped it with the sausage mixture.
You can also mix it with the sausage mixture.
Sorry for the late response. Happy Holidays! ❤️❤️
Wow! Thank you for a very clear and convenient recipe! I'm going to sub in my roasting pumpkin, its been sitting on the counter long enough. I lo-ove the flavor of roasted orange vegetables/ fruits, what a great and easy recipe. this Christmas, dinner is served 🙂
Patricia, this recipe is a great choice for Christmas! ❤️ It would work so well with the roasted pumpkin! Enjoy and Merry Christmas to you and your family! ❤️
Definitely going into my rotation of quick, easy meals. Instead of pork I used turkey sausage and added some fresh sage to it along with the Italian seasoning. There was no need to add any additional salt. Since I don’t like dried cranberries I made cranberry sauce and drizzled it on top of the stuffed butternut squash. This dish reminded me of Thanksgiving
Eileen, I love that you used fresh cranberry sauce here - so delish! Adding fresh sage and Italian seasoning to the turkey sausage is a great way to add flavor - thank you for sharing those tips! ❤️