Go Back
Sausage and apple stuffed butternut squash served on a plate with herbs

Sausage and Apple Stuffed Butternut Squash

A comforting and visually stunning dish that combines savory sausage, tart apples, and the sweetness of butternut squash, perfect for family dinners or festive gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Stuffed Filling
  • 2 medium medium-sized butternut squashes Choose uniform sizes for even cooking.
  • 1 pound Italian sausage (mild or spicy) Can substitute with ground turkey or chicken.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large apple (preferably Granny Smith), diced Provides natural sweetness.
  • 1 cup cooked quinoa (or rice)
  • ½ cup dried cranberries or raisins For added sweetness.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • ½ teaspoon pepper
  • to taste salt
Optional for Topping
  • Shredded cheese (cheddar or mozzarella) Optional topping.
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Cut the butternut squashes in half lengthwise and scoop out the seeds. Place them cut-side up on the baking sheet, and drizzle with olive oil and a pinch of salt.
Roasting Squash
  1. Bake the squashes in the preheated oven for 30-35 minutes, or until they are tender and easily pierced with a fork.
Cooking Filling
  1. While the squash is roasting, heat a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes.
  2. Add the diced onion and minced garlic to the skillet, cooking for an additional 3-4 minutes until the onion becomes translucent.
  3. Stir in the diced apple, quinoa (or rice), cranberries, thyme, sage, pepper, and salt. Cook for another 2-3 minutes until everything is combined and heated through.
Assembly
  1. Remove the squash from the oven and carefully spoon the sausage mixture into each half, filling it generously.
  2. If desired, top each stuffed squash with shredded cheese. Return to the oven and bake for an additional 10 minutes until the cheese is melted and bubbly.
  3. Let the stuffed squash cool for a few minutes. Garnish with freshly chopped parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through. This dish can be frozen before baking; wrap it well with plastic wrap and foil.