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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.
I didn't want another sweetened way to use the butternut squash, so was I ever delighted to find your recipe! I knew it was a winner just by reading the ingredients. The sausage, pecans and cranberries topped off with grated parmesan cheese really made my mouth water. After preparing this as directed; now it's a company-for-dinner recipe in presentation. The taste makes it one that is requested often in our house. Thanks for a delicious way to prepare this winter squash!
So What do I do with the scooped out squash? Haa just kidding.... This has actually been a staple in my holiday dinners for as long as I can remember. Trying it for the first time though with the crazins and spinach though. Im actually making two of them... One for my friends Thanksgiving dinner and one for my 95 y/o mother who misses not having it for thanksgiving. Ill let you know what she thinks of it with the added ingredaments..... <-- yes I meant to say it that way.....
Hi Joseph! Sausage-stuffed squash is one of my favorite dishes to make during the fall and winter! I hope you had a fantastic Thanksgiving! 🙂 🙂
Looks delicious! Thinking of this for Thanksgiving but would be helpful to make ahead... do you think it would work to reheat?
Hi Cara! This is an excellent make-ahead recipe! It holds up beautifully in the fridge for the first 24 hours without compromising its presentation and still tastes amazing even after 3 days!
Satisfying fall flavors! Delicious will definitely make again. I did scoop out the inside of the squash and added it to the skillet mix.
So happy you liked it, Eileen! 🙂
Do you have to scoop out the squash or can you just fill it?
Hi Marah! When you slice a butternut squash in half, there is a "hollow space" at the wider end where the seeds are. The narrower end near the stem is solid flesh, which will need to be "carved out" for stuffing. However, scoop that part out after roasting the squash. You can actually then add that cooked scooped-out squash back into the larger cavity and then top it with the sausage mixture. Or, simply mix it with the sausage mixture. Hope that clarifies things—enjoy the recipe!
Haven't made this yet but is going to be part of our Thanksgiving meal. Can't wait to try it. It looks very good.
Thanks, Diana! So glad you chose this recipe to be part of your Thanksgiving meal! 🙂
Great combination of savory and sweet! Easy to follow step by step instructions, big hit with the family!
I am so happy to hear that, Bruce, thank you! 🙂
This is a 5-star recipe and I have a picky family, and they all loved it... Presentation was off the wall stunning.
Your comment made my day, Rhonda! 🙂 Thank you for your 5-star review! 🙂
Do you include the scooped out squash in the sausage mixture?
Hi Vince! 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.
Oooooooh soooo delish!
Omitted nuts, added lots more spinach, dried cherries in pantry not crans, used aldis wonderful white english cheddar in and on, added white wine to simmer with the filling. It was wonderful!!! A new winter fave!❤️
Pamela, I love your twist on this recipe—dried cherries and English cheddar sound amazing!
Loved it! What did you do with the scooped out squash flesh?The second time I added it to the sausage stuffing.
Thank you for the 5-star review, Diane! ❤️ I actually added the scooped-out squash back into the larger cavities of the roasted butternut squash, then topped it with the sausage mixture. You can also mix it in like you did!
Not sure why you are not specific in the instructions regarding the squash flesh considering how many people asked. it would also be helpful if you suggested a squash size by length- the entire filling fit our one squash.It's also easy to use frozen spinach. we picked 30 squash from our garden and i will not repeat this recipe.
Hi I'm looking at the 725 calories per serving. Is one half of the squash classed as 1 serving? I haven't made the dish yet but will be trying it out tomorrow.
Hi Linda, yes, the calorie count is per serving, which is half of the stuffed squash. Please keep in mind that these numbers are approximate, as they can vary based on the size of the squash you use.
I've been wanting to try this recipe since I first read it and finally had the chance. Terrific, clear instructions, easy to follow and a perfect result. The combinations of textures and flavors across the palate spectrum were delightful in every bite. As my husband said, this is a keeper!
Oh wow, thank you so much for this amazing review, Kyra! I truly appreciate it!
For this recipe do you recommend peeling the skin off the butternut squash during preparation and prior to baking?
No, I do not recommend peeling the skin at all - it helps keep everything together! You can eat right out of the stuffed butternut squash "boats" with the a spoon or fork. Or, scrape out everything out of the butternut squash shell (after it's roasted and stuffed) into a bowl.
are we not using the squash they was scooped out?
Hi Trish! I added the scooped-out squash back into the largest cavity and then stuffed the squash.
Exactly what I did with the removed squash!
Hi Kyra! Yes, you can either mix the scooped-out squash with the sausage mixture or add it back into the larger cavities of the roasted butternut squash before topping with the sausage mixture.