Name: Apple Sausage Stuffed Butternut Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ pounds butternut squash; 1 tablespoon extra virgin olive oil; Kosher salt and ground black pepper, to taste; ½ pound Italian sausage; ½ onion, diced; 3 garlic cloves, minced; 2 cups (lightly packed) baby spinach; 1 apple, cored and diced; 1 tablespoon finely chopped fresh sage; ½ tablespoon finely chopped fresh rosemary; ⅓ cup dried cranberries (unsweetened); ¼ cup pecans, roughly chopped

If you’re looking for a cozy, comforting dish that feels like a big warm hug, you’ve got to try this Apple Sausage Stuffed Butternut Squash Recipe. It’s got everything you want in a fall dinner — sweet, savory, a little crunch, and plenty of heartiness. The best part? It’s so easy to make, yet it looks and tastes like you put in way more effort than you actually did. I promise, once you make this, your family and friends will be asking for it again and again.

❤️

Why You’ll Love This Recipe

Balanced Flavors: Sweet apples and tart cranberries perfectly complement savory sausage and earthy herbs.
Simple Yet Impressive: You’ll wow guests with minimal fuss—just bake and stuff!
Nutritious Comfort Food: Packed with fiber, protein, and healthy fats to keep you full and satisfied.
Versatile for Any Occasion: Whether it’s a weeknight treat or a holiday side, this recipe fits right in.

Two halves of roasted butternut squash with a golden-orange smooth surface, placed on a white rectangular baking dish on top of a white marbled surface. Each squash half is filled with a mix of small diced apples with red and cream colors, browned ground meat, green spinach leaves, chopped white onion, dried red cranberries, and pecans, adding variety in texture and color. A silver spoon holding some of the mix is scooping into the squash on the right. Below the baking dish is a silver pan filled with the same mix on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Apple Sausage Stuffed Butternut Squash, fall stuffed squash recipe, hearty apple sausage bake, easy autumn squash dinner, baked stuffed butternut squash

Ingredients You’ll Need

All the ingredients work in harmony to give you a dish that’s hearty and fresh, with just the right pop of sweetness and crunch. When you shop, fresh herbs and a crisp apple will really make the flavors sing.

Flat lay of a halved butternut squash with vibrant orange flesh, a small white ceramic bowl of golden extra virgin olive oil, a cluster of three whole garlic bulbs with white papery skins, half a small yellow onion diced finely in a white bowl, a handful of fresh dark green baby spinach leaves neatly arranged, one whole russet apple with a smooth red and yellow skin next to diced apple pieces in a white bowl, a few sprigs of fresh green sage leaves, a few sprigs of fresh rosemary, a small white bowl filled with unsweetened dried cranberries, a small white bowl of roughly chopped pecans, and a portion of raw Italian sausage with pink and white marbling, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Apple Sausage Stuffed Butternut Squash, fall stuffed squash recipe, hearty apple sausage bake, easy autumn squash dinner, baked stuffed butternut squash

Butternut squash: Choose a firm, medium-sized one for easy halving and stuffing.
Extra virgin olive oil: Use good quality for that subtle fruity flavor when you brush the squash.
Kosher salt and ground black pepper: Season well — these basics bring the whole dish together.
Italian sausage: I prefer sweet sausage, but spicy works if you want a little heat.
Onion: Diced finely for the perfect balance with sausage.
Garlic cloves: Minced to release maximum flavor without overpowering.
Baby spinach: Adds freshness and a subtle earthy note; it wilts quickly.
Apple: A crisp-variety like Honeycrisp or Fuji works best — adds sweetness and crunch.
Fresh sage: Finely chopped for that signature autumn herb flavor.
Fresh rosemary: Adds pine-like fragrance — be sure to chop it finely to avoid hardness.
Dried cranberries: Unsweetened keeps the dish balanced and not overly sugary.
Pecans: Roughly chopped for crunch and nutty richness.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Apple Sausage Stuffed Butternut Squash Recipe invites you to make it your own. There’s room to tweak it based on what you have on hand or your taste preferences — and I’ve tried a few different takes myself that were a big hit!

Swap the sausage: I’ve made this with turkey sausage when I wanted a lighter version — just as delicious!
Go vegetarian: Replace sausage with sautéed mushrooms and walnuts for a meaty texture.
Change the nuts: Toasted walnuts or hazelnuts work beautifully instead of pecans.
Spice it up: Add a pinch of red pepper flakes to the filling for a subtle kick.

How to Make Apple Sausage Stuffed Butternut Squash Recipe

Step 1: Prep and Roast the Butternut Squash

Start by preheating your oven to 400°F (200°C). I always grab my sharpest knife here — slicing a butternut squash can be tricky! If it feels stubborn, cut the ends off and microwave it for about 2 minutes; this softens the skin just enough for safer slicing. Then, cut the squash in half lengthwise and scoop out all those seeds with a spoon. Lightly brush the cut sides with olive oil and season with salt and black pepper. Place the halves face down on a baking sheet, then pop them in the oven to roast for 40 to 45 minutes. When you poke the flesh with a fork, it should feel tender but still hold its shape.

Step 2: Cook the Sausage and Veggies

While your squash roasts, heat a sauté pan over medium heat. Add the Italian sausage, breaking it up with your spatula as it browns. This is where all that savory flavor builds! Once the sausage is just browned, toss in the diced onion, minced garlic, and baby spinach. Stir for about 2-3 minutes until the spinach wilts and the onions soften. You’ll notice the kitchen smells amazing by now — it’s basically magic.

Step 3: Add Apples, Herbs, and Nuts

Pop the diced apple, fresh sage, and rosemary into the pan and cook everything together for another 2-3 minutes so the apple softens just slightly without turning mushy. Once that step is done, turn off the heat and stir in the dried cranberries and chopped pecans. This combination gives your filling a perfect balance of textures and flavors — sweet, savory, and crunchy all in one bite.

Step 4: Hollow Out and Stuff the Squash

When your butternut squash halves are tender, carefully flip them over and scoop out some of the flesh to make room for your filling. Don’t throw the scooped-out squash away — I like to mash it up with a bit of salt and butter later, so nothing goes to waste! Next, fill each squash half generously with the apple sausage mixture. Pop them back under the broiler for about 5 minutes or until the tops turn golden and a little crispy.

👨‍🍳

Pro Tips for Making Apple Sausage Stuffed Butternut Squash Recipe

Cutting the Squash Safely: If your squash is tough to cut, microwaving it for a couple of minutes softens it just enough to slice safely without rough hacks.
Don’t Overfill: Leaving a little space in the squash makes for easier broiling and prevents spillage while keeping everything perfectly cooked.
Use Fresh Herbs: Dried herbs won’t give quite the same lovely aroma and brightness — fresh sage and rosemary are game changers here.
Toast the Nuts Lightly: A quick toast in a dry skillet before chopping boosts their flavor and crunch significantly.

How to Serve Apple Sausage Stuffed Butternut Squash Recipe

A white plate with a halved roasted butternut squash as the base layer, its skin light tan with a soft orange inside, placed in the center. On top is a mix of crumbled brown cooked sausage, small cubes of yellow and red apple, green wilted spinach leaves, and pieces of pecans scattered throughout. Small dark red dried cranberries are mixed in, adding pops of color. The dish is lightly seasoned with visible black pepper flakes. Around the plate, fresh green herb sprigs add a touch of freshness, and the background shows a white marbled surface with a striped cream and gray cloth underneath the plate. photo taken with an iphone --ar 2:3 --v 7 - Apple Sausage Stuffed Butternut Squash, fall stuffed squash recipe, hearty apple sausage bake, easy autumn squash dinner, baked stuffed butternut squash

Garnishes

I love sprinkling a few extra chopped pecans and a light drizzle of good olive oil or even a touch of maple syrup right before serving — it adds a beautiful shine and a touch of sweetness that brings out the apples and cranberries even more.

Side Dishes

This recipe is pretty filling on its own, but I often pair it with a fresh green salad tossed with a simple vinaigrette or some crusty bread to soak up any extra juices. A warm bowl of soup alongside would complement it perfectly, especially on chilly nights.

Creative Ways to Present

For a special dinner, I like to place the squash halves on a bed of mixed greens or even a swirl of puree (like carrot or sweet potato) on the plate. Garnishing with a few fresh herb leaves (sage is a favorite) makes the dish look restaurant-worthy and gives it an inviting pop of color.

Make Ahead and Storage

Storing Leftovers

I tightly cover the leftover stuffed squash with plastic wrap or transfer them to airtight containers and keep them in the fridge. They stay fresh for about 3 to 4 days, which is perfect for quick lunches or dinners.

Freezing

This Apple Sausage Stuffed Butternut Squash Recipe freezes well — I like to wrap each squash half tightly in foil and then place them in freezer bags. When you’re ready to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop the squash in a preheated 350°F oven until warmed through, usually about 20 minutes. This helps keep the crust crispy and the filling piping hot — a quick microwave sometimes makes the squash a bit soggy, so oven reheating is my go-to.

FAQs

Can I use other types of squash for this recipe?

Absolutely! While butternut squash is ideal for its size and sweetness, you can try acorn or delicata squash. Just keep in mind cooking times might vary slightly because of their shapes and thickness.
What if I don’t eat pork? What can I substitute for Italian sausage?

Great question! Ground turkey or chicken sausage are fantastic alternatives and keep the dish flavorful. If you’re vegetarian, swapping in sautéed mushrooms and toasted walnuts gives a similar hearty texture.
Can I prepare the filling ahead of time?

Yes! You can cook the sausage mixture a day in advance and refrigerate it. When you’re ready, just scoop out and roast the squash and stuff them before broiling. This is a big time-saver when hosting.
How do I know when the squash is done roasting?

The squash is ready when you can easily pierce the skin and flesh with a fork or knife, and it feels tender but not mushy. It should hold its shape so it can support the stuffing without falling apart.

Final Thoughts

I absolutely love how this Apple Sausage Stuffed Butternut Squash Recipe turns out — it strikes that perfect balance of cozy and festive flavors I crave any time the weather cools down. When I first tried it, I was surprised by how easy it was to get such rich taste and beautiful presentation with just a handful of ingredients. I really hope you enjoy making it as much as I do, whether it’s for a casual weeknight or a special occasion. Trust me, once you make it, it becomes a staple in your meal rotation — and you’ll be so glad you tried it!