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
Scale
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.
