Can I use a different type of sausage for this recipe?

Yes! While Italian sausage gives a great flavor, you can easily swap it for other varieties like chicken sausage, turkey sausage, or even plant-based sausages if you're looking for a healthier or vegetarian option.

Can I make sausage stuffed butternut squash ahead of time?

Absolutely! You can prepare the squash and filling ahead of time and store them separately in the fridge. When ready to serve, simply stuff the squash and bake as instructed. This makes it a great make-ahead dish for busy days or holiday dinners.

How do I store leftovers of sausage stuffed butternut squash?

Store any leftover sausage stuffed butternut squash in an airtight container in the fridge for up to 4 days. To reheat, place it in the oven at 350°F for 20-30 minutes until heated through.

Sausage Stuffed Butternut Squash –Easy Steps

Sausage Stuffed Butternut Squash

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Sausage stuffed butternut squash is a flavorful and hearty dish featuring roasted squash filled with savory Italian sausage, spinach, pecans, and cranberries. This recipe is perfect for a family dinner or as a side dish for holiday gatherings. It’s easy to prepare and offers a delicious blend of sweet and savory flavors that everyone will enjoy.

Author: Daisy
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Course, Side Dish
Method: Baking, Stovetop
Cuisine: American

Ingredients

Scale

1 medium Butternut Squash
1 lb Italian Sausage (crumbled)
4 cups Fresh Spinach
1/2 cup Pecans (chopped)
1/2 cup Dried Cranberries
1 Onion (diced)
2 cloves Garlic (minced)
1 tsp Italian Seasoning
2 tbsp Olive Oil
Salt (to taste)
Pepper (to taste)

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Instructions

Preheat the oven to 400°F (200°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
While the squash is roasting, heat olive oil in a large skillet. Add diced onion and cook until softened. Stir in the crumbled sausage, garlic, and Italian seasoning. Cook until sausage is browned and fully cooked.
Add fresh spinach to the sausage mixture and cook until wilted. Stir in dried cranberries and chopped pecans, then season with salt and pepper to taste.
Once the squash halves are roasted, carefully scoop out the flesh, leaving about a 1-inch border. Reheat the sausage mixture if needed and stuff it into the hollowed squash halves.
Top with fresh herbs like thyme and serve warm.

Notes

For a leaner version, substitute chicken sausage or turkey sausage.
If you don’t have pecans, walnuts or almonds can be used as a substitute.
This recipe is naturally gluten-free, but be sure to serve with gluten-free bread if needed.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warm.

Nutrition

Serving Size: 1 stuffed squash half
Calories: 350
Sugar: 12g
Sodium: 850mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 16g
Cholesterol: 45mg

Find it online: https://thecookingsisters.com/sausage-stuffed-butternut-squash/