Description

This Apple Sausage Stuffed Butternut Squash is a warm and comforting dish perfect for cozy fall nights. Roasted butternut squash halves are filled with a savory mixture of browned Italian sausage, sautéed onions, garlic, fresh spinach, crisp apples, herbs, dried cranberries, and crunchy pecans, then broiled to achieve a golden, bubbly top. The combination of sweet and savory flavors along with seasonal ingredients makes this meal hearty and satisfying.

Ingredients

Scale

Butternut Squash

1 large Butternut Squash (Choose a ripe one for best flavor)
2 tablespoons Extra Virgin Olive Oil (Can substitute with coconut oil)
1 teaspoon Kosher Salt (Adjust to taste)
1 teaspoon Ground Black Pepper (Adjust to taste)

Filling

1 pound Italian Sausage (Can substitute with ground turkey or chicken)
1 medium Onion (Shallots can be used as a substitute)
2 cloves Garlic (Fresh garlic is ideal)
3 cups Baby Spinach (Can use kale or chard)
1 large Apple (Honeycrisp, Fuji, or Gala are recommended)
1 tablespoon Fresh Sage (Dried sage can be used, cut amount in half)
1 tablespoon Fresh Rosemary (Thyme is a substitute)
1/2 cup Dried Cranberries (Consider raisins or dried cherries as substitutes)
1/2 cup Pecans (Walnuts can replace them for nut allergies)

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Instructions

Preheat and prepare squash: Preheat your oven to 400°F (200°C). Microwave the whole butternut squash for 2 minutes to soften slightly for easier cutting. Cut the squash in half lengthwise and carefully scoop out the seeds from each half.
Season and bake squash: Brush the inside of each squash half with extra virgin olive oil. Sprinkle kosher salt and ground black pepper evenly over the flesh. Place the squash halves cut-side down in a baking dish. Bake in the preheated oven for 40-45 minutes, or until the flesh is tender when pierced with a fork.
Cook sausage mixture: While the squash bakes, heat a skillet over medium heat. Add the Italian sausage and brown it thoroughly, breaking it into small pieces with a spatula. Once browned, add diced onion and minced garlic to the skillet and sauté until the onion becomes translucent and softened.
Add greens, apple, and herbs: Stir in the baby spinach and cook until wilted. Add chopped apple, fresh sage, and rosemary to the skillet. Continue cooking until the apple softens slightly but still retains some texture.
Mix in dried fruit and nuts: Remove the skillet from heat and fold in the dried cranberries and pecans, combining everything well to create the filling mixture.
Stuff and broil squash: Once the squash halves are done baking, remove them from the oven and carefully flip them cut-side up. Scoop out a small amount of the squash flesh to create a cavity for the filling. Spoon the sausage and apple mixture evenly into each squash half. Place the stuffed squash halves under the oven broiler for about 5 minutes, or until the tops are golden and bubbly. Serve warm.

Notes

You can substitute Italian sausage with ground turkey or chicken for a leaner option.
Use kale or chard instead of spinach for different greens.
If fresh sage and rosemary are not available, dried herbs can be used, but reduce the quantities by half.
Microwaving the squash before cutting helps soften the flesh, making it easier and safer to cut.
To make the dish nut-free, omit nuts or replace pecans with seeds like pumpkin or sunflower seeds.
If you don’t have a broiler, you can finish the dish by baking stuffed squash at 375°F for 10 minutes to brown the top.