Welcome to the coziest corner of your kitchen! This Stuffed Butternut Squash recipe is the embodiment of autumn comfort. Imagine tender, sweet roasted butternut squash filled to the brim with a savory-sweet mix of Italian sausage, crisp apple, earthy sage, and tart cranberries. It’s a stunning, flavorful dish that feels gourmet yet is surprisingly simple to make. Whether you’re looking for a standout weeknight dinner or a show-stopping centerpiece for your Thanksgiving table, this recipe is your answer. It’s a complete meal-in-one that warms you from the inside out.
Why You’ll Love This Stuffed Butternut Squash Recipe
There are countless reasons this dish will become a permanent fixture in your fall recipe rotation. It’s more than just a meal; it’s an experience.
- Perfect Flavor Balance: The natural sweetness of the squash pairs beautifully with the savory sausage, tart apple, and warm herbs. Every bite is a perfect harmony of fall flavors.
- Incredibly Versatile: This recipe is a fantastic template. You can easily adapt it to be vegetarian, switch up the grains, or use different cheeses. It’s a great way to use what you have on hand.
- Visually Stunning: With its vibrant colors and rustic charm, Stuffed Butternut Squash looks impressive on any dinner table, making it perfect for entertaining guests or celebrating holidays.
- Healthy & Hearty: Packed with vegetables, fiber, and protein, this is a satisfying and nutritious meal that won’t leave you feeling heavy. It’s comfort food you can feel good about.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that come together to create something truly special. Here’s what you’ll need to gather.
For the Butternut Squash:
- 2 medium butternut squash (about 2-3 lbs each)
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Savory Sausage and Apple Filling:
- 1 lb ground Italian sausage (mild or hot, your preference)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium Honeycrisp or Granny Smith apple, cored and diced
- 1/2 cup dried cranberries
- 1 teaspoon fresh sage, minced (or 1/2 tsp dried)
- 1 teaspoon fresh thyme, minced (or 1/2 tsp dried)
- 1/4 cup chicken or vegetable broth
- 1/2 cup shredded Gruyère or sharp white cheddar cheese (optional, for topping)
- 2 tablespoons chopped fresh parsley, for garnish
How to Make Stuffed Butternut Squash (Step-by-Step)
Follow these simple steps to create a delicious and memorable meal. We’ll break it down into preparing the squash and making that irresistible filling.
Step 1: Prepare and Roast the Squash
Properly roasting the squash is key to a tender, flavorful base. First, preheat your oven to 400°F (200°C). Carefully slice each butternut squash in half lengthwise. Use a sturdy spoon to scoop out the seeds and stringy bits. Place the squash halves cut-side up on a large baking sheet. Drizzle them with olive oil and season generously with salt and pepper. Flip them over so they are cut-side down and roast for 35-45 minutes, or until you can easily pierce the flesh with a fork.
Step 2: Cook the Sausage Filling
While the squash is roasting, you can prepare the filling. Place a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until it’s browned and cooked through, about 5-7 minutes. Drain off any excess grease, leaving about a tablespoon in the skillet. Add the chopped onion and cook until it softens, about 3-4 minutes. Stir in the minced garlic and diced apple, cooking for another 2 minutes until the garlic is fragrant and the apple begins to soften. Finally, stir in the dried cranberries, sage, and thyme. Pour in the broth to deglaze the pan, scraping up any browned bits from the bottom. Simmer for a minute until the liquid is mostly absorbed, then remove from the heat.
Step 3: Combine and Stuff
Once the squash is tender, remove it from the oven. Carefully flip the halves so they are cut-side up. Using a fork, gently fluff up the roasted flesh inside the squash, creating a small well for the filling. Be careful not to pierce the skin. Divide the sausage and apple mixture evenly among the four squash halves, mounding it generously on top.
Step 4: Bake to Perfection
If you’re using cheese, now is the time to sprinkle it over the top of the filling. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the filling is heated through and the cheese is melted and bubbly. Garnish with fresh parsley before serving.
Chef’s Tips for the Perfect Stuffed Butternut Squash
A few expert tips can take your dish from great to absolutely unforgettable.
- Choose the Right Squash: Look for a squash that is firm, heavy for its size, and has a solid beige color without any deep cuts or soft spots. Symmetrical squash will be easier to stuff.
- Safety First When Cutting: Butternut squash can be tough to cut. For stability, slice off a small piece from the bottom to create a flat base before cutting it lengthwise. A sharp, heavy chef’s knife is your best tool.
- Don’t Overcook the Squash: The initial roast is just to get it tender. It will cook more after being stuffed, so aim for fork-tender, not mushy.
- Taste the Filling: Before stuffing the squash, give your filling a taste and adjust the seasonings if needed. It should be well-seasoned on its own. If you enjoy cozy side dishes, consider serving this alongside some flavorful garlic herb roasted potatoes.
Delicious Variations to Try
One of the best things about this recipe is how easy it is to customize.
- Make it Vegetarian: Swap the sausage for a cup of cooked quinoa or lentils, and add 8 oz of sautéed mushrooms for a meaty texture. Use vegetable broth instead of chicken broth.
- Try Different Grains: Add 1 cup of cooked wild rice, farro, or couscous to the filling to make it even heartier.
- Cheese Variations: Goat cheese, crumbled feta, or grated Parmesan would all be delicious alternatives to Gruyère or cheddar.
- Add Nuts: For extra crunch and flavor, stir in 1/2 cup of toasted pecans or walnuts into the filling mixture. If you’re planning a fall dessert, these Salted Caramel Apple Crumble Bars would be the perfect follow-up.
What to Serve With Stuffed Butternut Squash
While this dish is a fantastic all-in-one meal, it also pairs beautifully with a few simple sides. A crisp green salad with a vinaigrette dressing provides a fresh contrast. For a more substantial meal, consider serving it with roasted Brussels sprouts or a side of crusty bread to soak up any delicious juices. For more fall-inspired baking, try this super moist pumpkin bread recipe as a treat later in the week.
Storing and Reheating Leftovers
This Stuffed Butternut Squash recipe is great for leftovers! Store any extra halves in an airtight container in the refrigerator for up to 4 days. To reheat, place the squash in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until warmed through. You can also microwave it, but the oven method best preserves the texture.
Frequently Asked Questions
Yes, you can! The skin of the butternut squash becomes tender and completely edible after roasting. It’s full of fiber and nutrients. However, some people prefer to scoop the flesh out and leave the skin behind, so it’s a matter of personal preference.
Absolutely. You can roast the squash and prepare the filling up to two days in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to eat, simply stuff the squash, top with cheese, and bake at 400°F (200°C) for 15-20 minutes until heated through.
The butternut squash is fully cooked when you can easily pierce the thickest part of the flesh with a fork or knife with very little resistance. The flesh should be soft and tender throughout.
To make this recipe vegetarian, you can replace the sausage with 8 oz of chopped mushrooms and 1 cup of cooked lentils or quinoa. You can also use plant-based sausage crumbles for a similar texture and flavor.
For safety and ease, first wash and dry the squash. Trim off the top stem and the bottom end to create two flat surfaces. Then, place the squash upright on its widest base and carefully slice it down the middle lengthwise with a sharp, heavy chef’s knife.
Share Your Creations & Discover More
This Stuffed Butternut Squash is a true celebration of fall’s best flavors, and I hope you love it as much as I do! It’s a recipe meant to be shared with family and friends. If you make this dish, I’d love to see it! Snap a photo and share your masterpiece with our community on Pinterest. Don’t forget to leave a comment below with your thoughts or any creative twists you added!
Stuffed Butternut Squash Recipe
Stuffed Butternut Squash (The Ultimate Fall Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Slice butternut squash in half lengthwise and scoop out the seeds. Place cut-side up on a baking sheet, drizzle with olive oil, salt, and pepper. Flip cut-side down and roast for 35-45 minutes until fork-tender.
- While squash roasts, brown the Italian sausage in a large skillet over medium-high heat. Drain excess grease. Add onion and cook until soft. Stir in garlic and apple, cooking for 2 minutes. Add cranberries, sage, thyme, and broth. Simmer until liquid is absorbed.
- Once squash is tender, flip it cut-side up. Fluff the flesh with a fork to create a well. Divide the sausage mixture evenly among the squash halves.
- Top with shredded Gruyère cheese, if using. Return to the oven and bake for 10-15 minutes until the filling is hot and the cheese is melted. Garnish with fresh parsley before serving.
Notes
Tip 2: To make this recipe ahead, prepare the roasted squash and the filling separately. Store in the refrigerator for up to 2 days, then stuff and bake as directed.
