Stuffed Butternut Squash with Italian Sausage

This stuffed butternut squash recipe truly has it all!  It’s the ultimate, healthy comfort food  made with fresh vegetables, savory Italian sausage, hearty kale and aromatic sage. Plus, you’ll get a hint of sweetness from dried cranberries and diced apple. Don’t forget to add some walnuts for a little crunch.

Stuffed squash recipes are so tasty, warm and filling. They’re perfect side dish for the Holidays or Thanksgiving and on top of that, they’re super easy to make and something the whole family will enjoy.

And if you’re looking for more butternut squash recipes, I’ve got you covered. Try this No Bean Butternut Squash Chili, 20-Minutes Butternut Squash Soup or these Ground Beef Butternut Squash Bowls.

 

Butternut squash season is here and that’s always something to celebrate. So many great meals incorporate this nutritious and versatile fall favorite. The best part? Roasting a butternut squash in the oven will make your home smell oh so dreamy!

How To Make

Ingredients

• Butternut squash — When selecting a squash, make sure it’s ripe. Most squash from the grocery store is ready to eat. If you happen to be using garden fresh squash, make sure it doesn’t have any green spots. The whole skin should be light tan, tough and matte rather than glossy.
• Extra virgin olive oil — Brushing a little bit of olive oil on your squash before roasting will keep it hydrated and add nice flavor.
• Onion — I typically use a yellow onion, but white can be substituted.
• Garlic — One to two large cloves, minced.
• Yellow bell pepper — If you’re feeling adventurous, feel free to choose a different color of pepper!
• Seasoning — This recipe is seasoned simply with just salt and pepper.
• Italian pork sausage — Look for a nitrate free brand
• Kale — Healthy, hearty greens.
• Apple — I recommend using a pink apple in this recipe to maximize flavor.
• Dried cranberries — Delicious, sweet and tart!
• Sage — Chopped, fresh sage is best but dried will also work.
• Walnuts — Nuts add nice texture and crunch to this recipe. You can also use chopped pecans or even some roasted pumpkin seeds.

Optional: you can also add crispy chopped bacon on top of it. So good!

Instructions

Prepare butternut squash:

• Preheat your oven to 400°F.
• Carefully cut the squash in half lengthwise and use a spoon to scoop out the seeds.

• Brush each half with olive oil, then sprinkle with salt and pepper.
• Place squash halves on a parchment paper lined baking sheet and bake for 40-45 minutes, until it’s fork tender.

Prepare filling:

• While squash is roasting, make the filling. Place a large skillet on the stovetop and turn heat to medium high. Remove sausage from casing (if applicable) and add it to the skillet. Use a spoon to break the meat apart and allow it to brown completely.

• Add diced onion, diced bell pepper and minced garlic to the browned meat. Sauté veggies until they start to become soft, this should take 3-5 minutes.

• Add kale to the pan and stir until wilted. Next, add diced apple and sage. Cook for 2-3 minutes until the apple begins to soften, then remove pan from heat.

• Stir chopped walnuts and cranberries into the filling.

Assemble stuffed butternut squash:

• Once squash is done roasting, remove it from the oven. Carefully scoop out a little bit of flesh with a fork to create more space for your filling or sausage mixture. If you want, use extras to make a small batch of Roasted Butternut Squash Mash for later.
• Stuff each half of the squash with filling and top with extra sage, if desired. Enjoy on its own or with rice!

Variations

Cheese: Top your stuffed squash with a little bit of shredded cheddar, asiago or parmesan. Crumbled goat cheese would also be yummy.

Seasonings: Add a dusting of cinnamon, nutmeg or cloves to your filling. You might also play around with some more savory seasonings like oregano, thyme, rosemary, paprika or cumin.

Squash: roast a different kind of squash but stuff it with this filling! Try honeynut, kabocha, acorn or spaghetti squash.

How To Store Leftovers

• Allow leftovers to cool and transfer them to an airtight container. Refrigerate up to 3 days. If you don’t have a big enough container, you can use plastic wrap.
• You can also freeze leftovers for approximately 3 months. Wrap them tightly in plastic wrap and then place in a Ziploc bag or freezer-safe container.
• To reheat, allow the squash to thaw in the refrigerator overnight (if frozen). Microwave on high, in 30 second increments, until warmed through. Or, you can preheat your oven to 350°F and place the thawed squash on a lined baking sheet. Cook until hot (about 20 minutes).

If you love this stuffing recipe, be sure to check out my Sausage & Apple Stuffed Acorn Squash or this mouthwatering Stuffing Sweet Potato too. They are so good!

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