Description
This Apple Sausage Stuffed Butternut Squash is a hearty and flavorful fall-inspired dish featuring roasted butternut squash halves filled with a savory mixture of Italian sausage, sautéed vegetables, apples, cranberries, and pecans. The combination of sweet and savory ingredients along with fresh herbs makes it a perfect comforting dinner for cooler evenings.
Ingredients
Scale
Butternut Squash
- 2 ½ pounds butternut squash
- 1 tablespoon extra virgin olive oil
- Kosher salt and ground black pepper, to taste
Stuffing
- 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
Instructions
- Slice the squash: Preheat your oven to 400°F (200°C). Carefully slice the butternut squash in half lengthwise using a very sharp knife. Optionally, cut the ends off and microwave the squash for 2 minutes first to soften it and make slicing easier.
- Prep the squash: Scoop out the seeds from each half using a spoon. Lightly coat the inside of the squash with extra virgin olive oil and season generously with kosher salt and ground black pepper.
- Bake the squash: Place the butternut squash halves cut side down on a small baking sheet or baking dish. Bake in the preheated oven for 40 to 45 minutes until tender when pierced with a fork.
- Cook the sausage and veggies: While the squash cooks, heat a sauté pan over medium heat. Add the Italian sausage, breaking it up with a spatula, and cook until browned. Then add the diced onion, minced garlic, and baby spinach to the pan. Sauté for 2 to 3 minutes until the spinach is wilted.
- Add the rest: Stir in the diced apple, chopped fresh sage, and rosemary. Cook for another 2 to 3 minutes until the apple softens slightly. Remove the pan from heat and fold in dried cranberries and chopped pecans.
- Remove the flesh: When the squash is tender, remove from the oven and flip cut side up. Scoop out some of the squash flesh to make room for the stuffing, leaving enough to maintain structure. Reserve the scooped flesh for another use, such as mashed butternut squash.
- Stuff the squash: Fill each butternut squash half with the apple sausage mixture. Turn on your oven broiler and bake the stuffed squash for 5 minutes until the tops turn golden and slightly crispy.
Notes
- This stuffed butternut squash combines sweet apples and dried cranberries with savory sausage and herbs for a perfectly balanced fall meal.
- For easier squash slicing, you can microwave the whole squash for a couple minutes before slicing.
- Save the scooped-out squash flesh to make mashed squash or add to soups and stews.
- The broiler step adds a lovely golden finish to the stuffed squash, making it appealing and slightly crispy on top.
- Serve with a side salad or crusty bread to round out the meal if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 982 kcal
- Sugar: 39 g
- Sodium: 1043 mg
- Fat: 54 g
- Saturated Fat: 15 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 111 g
- Fiber: 22 g
- Protein: 31 g
- Cholesterol: 86 mg
