If you’re looking for a fall-inspired dinner that feels both cozy and impressive, this Sausage Stuffed Butternut Squash Recipe is an absolute must-try. Perfectly roasting the natural sweetness of butternut squash and pairing it with a savory sausage filling loaded with apples, kale, and toasted nuts brings a harmonious balance of flavors and textures. It’s a dish that fills the kitchen with inviting aromas and leaves everyone asking for seconds. Whether you’re hosting a dinner or craving a wholesome weeknight meal, this recipe delivers warmth, comfort, and a touch of elegance all in one.
Ingredients You’ll Need
Getting the balance just right in this Sausage Stuffed Butternut Squash Recipe starts with simple, fresh ingredients that each bring their own magic to the table. From the natural sweetness of butternut squash and apples to the hearty depth of sausage and the crunch of nuts, every component plays a vital part in creating the perfect bite.
- 1 large butternut squash (about 3 pounds): The star of the dish, providing a tender, sweet canvas for the savory stuffing.
- 4 tablespoons olive oil (divided): Adds richness and helps caramelize the squash and sauté the filling.
- 2 teaspoons salt (divided): Enhances all the flavors, making sure every ingredient shines.
- ¼ teaspoon cinnamon: Adds a subtle warmth that complements the sweetness of the squash and apples.
- ½ medium sweet onion (diced): Brings subtle sweetness and depth to the sausage mixture.
- 4 garlic cloves (finely minced): Infuses the stuffing with savory aroma and flavor.
- 1 pound ground pork sausage: The hearty protein that ties the stuffing together with juicy, seasoned flavor.
- 1 medium Gala apple (cored and diced): Adds a crisp, slightly tart texture that contrasts beautifully with the richness of the sausage.
- 2 cups kale (stems removed, roughly chopped): Provides a fresh, slightly earthy bite and vibrant green color.
- ½ cup chopped toasted pecans: Adds a nutty crunch that elevates the texture of the stuffing.
- ¼ cup roasted and salted pumpkin seeds: A flavorful garnish that contributes both texture and seasonal flair.
- 1 tablespoon finely chopped fresh sage: Offers an earthy, aromatic note that perfectly complements the pork.
- ¼ teaspoon black pepper: Adds a gentle kick to balance the sweetness.
- Pinch of nutmeg: Brings a warm, spicy undertone enhancing the cozy vibe of the dish.
- 1 teaspoon lemon juice (from 1 lemon): Brightens the stuffing with a touch of acidity to round out the flavors.
How to Make Sausage Stuffed Butternut Squash Recipe
Step 1: Prepare the Squash
First things first, get your oven preheated to 425℉. This high heat will help caramelize the squash beautifully, unlocking its natural sweetness. Cut your butternut squash in half lengthwise, scraping out and discarding the seeds. Drizzle the cut sides with 2 tablespoons of olive oil, and use your hands to rub it evenly over the flesh. Sprinkle with 1 teaspoon of salt and ¼ teaspoon of cinnamon for that subtle warmth.
Step 2: Roast the Squash
Place the squash halves flat side down on a parchment-lined baking sheet. Roast in the oven for 40 to 45 minutes until the flesh is tender and the edges develop a caramelized, golden look. Once out of the oven, flip the squash to expose the flesh and let it cool for about 10 to 15 minutes before fluffing the flesh with a fork to make room for the stuffing.
Step 3: Cook the Filling
While the squash roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 to 4 minutes, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds until fragrant. Push the onions to the side, then add the ground sausage to the empty space, breaking it apart as it cooks. Cook for about 7 to 8 minutes until the sausage is no longer pink.
Step 4: Add Fruit and Greens
Next, stir in the diced apples, letting them cook until just tender, about 3 to 4 minutes. Toss in the kale, pecans, pumpkin seeds, chopped fresh sage, 1 teaspoon salt, black pepper, and a pinch of nutmeg. Cook for another 2 to 3 minutes until the kale starts to wilt, then remove the pan from heat. Just before filling your squash halves, mix in the fresh lemon juice to brighten all those rich and savory flavors.
Step 5: Stuff and Serve
Finally, scoop generous spoonfuls of that fragrant sausage and apple filling into each roasted butternut squash half. This Sausage Stuffed Butternut Squash Recipe shines best when served immediately, so get ready to enjoy a hearty meal that’s as beautiful as it is comforting!
How to Serve Sausage Stuffed Butternut Squash Recipe
Garnishes
Garnishing is your chance to add fun, texture, or a splash of freshness. Additional toasted pecans or pumpkin seeds sprinkled on top bring extra crunch. A few fresh sage leaves or a light drizzle of olive oil can make the presentation pop and tie the flavors together beautifully.
Side Dishes
This dish is a complete meal on its own, but pairing it with a crisp green salad or a simple quinoa pilaf can round out the plate nicely. Roasted Brussels sprouts or garlic mashed potatoes also make fantastic companions when you want a heartier feast.
Creative Ways to Present
Want to impress your guests? Try serving individual portions in mini butternut squash halves or use the stuffed squash as a festive centerpiece for your fall dinner table. You can even scoop out some of the roasted flesh, mix it with the stuffing, and stuff it back for extra creaminess and flavor in every bite.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from this Sausage Stuffed Butternut Squash Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, making for an even tastier next-day meal.
Freezing
You can freeze the stuffed squash by wrapping each half tightly in plastic wrap and then foil, or placing in a freezer-safe container. Freeze for up to 2 months. For best results, thaw overnight in the fridge before reheating.
Reheating
Reheat in a preheated oven at 350℉ for about 15 to 20 minutes until warmed through. Alternatively, a microwave can work in a pinch, but reheating slowly in the oven helps maintain the squash’s texture and the sausage filling’s integrity.
FAQs
Can I use turkey sausage instead of pork sausage in this recipe?
Absolutely! Turkey sausage is a great leaner alternative and will still provide plenty of flavor. Just adjust cooking times if needed, as turkey sausage may cook a little faster than pork.
Is it possible to make this dish vegetarian?
Yes! You can substitute the ground sausage with a plant-based sausage alternative or a mixture of sautéed mushrooms and walnuts for a similar texture and savory depth.
Can I prepare the stuffing in advance?
Definitely. The sausage filling can be made a day ahead and stored in the refrigerator. When you’re ready to serve, just warm it up and stuff the roasted squash before serving.
What if I don’t have kale? Can I use another green?
Yes, Swiss chard, spinach, or even collard greens are great substitutes. Just make sure to add them towards the end of cooking so they don’t overcook and lose their bright color.
How do I know when the butternut squash is done roasting?
The squash is done when the flesh is tender enough to easily pierce with a fork and the edges have turned golden and caramelized. This usually takes about 40 to 45 minutes at 425℉.
Final Thoughts
There’s something truly special about this Sausage Stuffed Butternut Squash Recipe that makes it an instant favorite in any kitchen. It’s a warm, comforting way to celebrate seasonal ingredients while enjoying a balanced, hearty meal. So go ahead, give it a try, and savor every flavorful bite that this delightful dish has to offer. You’ll be so glad you did!
Print
Sausage Stuffed Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5.5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A hearty and flavorful Sausage Stuffed Butternut Squash recipe featuring sweet apples, savory pork sausage, kale, and toasted nuts, perfectly baked until tender and caramelized for a comforting fall-inspired meal.
Ingredients
Butternut Squash
- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon cinnamon
Sausage Filling
- 2 tablespoons olive oil
- 1 medium sweet onion, diced
- 4 garlic cloves, finely minced
- 1 pound ground pork sausage
- 1 medium Gala apple, cored and diced
- 2 cups kale, stems removed and roughly chopped
- ½ cup chopped toasted pecans
- ¼ cup roasted and salted pumpkin seeds
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Pinch of nutmeg
- 1 teaspoon lemon juice (from 1 lemon)
Instructions
- Preheat and Prepare Squash: Preheat the oven to 425°F. Cut the butternut squash in half lengthwise and scoop out the seeds, discarding them. Drizzle the cut sides with 2 tablespoons olive oil, rub evenly, and sprinkle with 1 teaspoon salt and ¼ teaspoon cinnamon.
- Bake the Squash: Place the squash halves cut side down on a parchment-lined baking sheet. Bake for 40-45 minutes until tender and edges begin to caramelize. Remove from oven, flip cut side up, and let cool 10-15 minutes. Fluff the flesh gently with a fork.
- Cook Aromatics and Sausage: Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until translucent, stirring occasionally. Add minced garlic and cook for 30 seconds until fragrant. Push onion to the side and add ground pork sausage, breaking it apart, and cook 7-8 minutes until no pink remains.
- Add Fruits, Greens, and Nuts: Stir in diced apples and cook another 3-4 minutes until slightly tender. Add kale, pecans, pumpkin seeds, fresh sage, 1 teaspoon salt, black pepper, and nutmeg. Cook for 2-3 minutes until kale wilts. Remove from heat and stir in lemon juice.
- Stuff and Serve: Spoon the sausage mixture into each squash half generously and serve warm.
Notes
- Use Gala or another sweet apple variety for the best balance in flavor.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes or until fragrant.
- You can substitute kale with spinach or Swiss chard if preferred.
- For a milder flavor, remove some of the fat from the ground pork sausage or use lean sausage.
- This dish pairs well with a crisp green salad or roasted vegetables for a complete meal.
