Description

This delicious Stuffed Butternut Squash recipe combines roasted butternut squash halves filled with a savory mixture of spicy breakfast sausage, sautéed garlic, onions, cremini mushrooms, fresh herbs, kale, brown rice, and melted gruyere cheese. Topped with parmesan and fresh parsley, it’s a comforting and hearty dish perfect as a main course or a festive side.

Ingredients

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For the Squash

2 Tbsp. olive oil
2 medium butternut squash, halved and seeded
Kosher salt and black pepper, to taste

For the Filling

1 lb. spicy breakfast sausage
4 garlic cloves, minced
1 small red onion, diced fine
6 oz. cremini mushrooms, trimmed and chopped
2 Tbsp. chopped fresh sage
1 cup chiffonade kale (from 3 to 4 large leaves)
1 (8.5-oz.) bag microwaveable brown rice
1 cup grated gruyere (about 4 oz.)
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese

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Instructions

Preheat and Prepare Squash: Preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper to prevent sticking and ease cleanup.
Roast the Butternut Squash: Brush the squash halves with olive oil and season generously with kosher salt and black pepper. Place them cut side down on the prepared sheet pan. Use a paring knife to pierce the skin several times to allow steam to escape while roasting. Roast in the oven until the squash is tender, about 40 to 45 minutes.
Cook the Sausage and Vegetables: While the squash roasts, heat a large skillet over medium-high heat. Brown the spicy breakfast sausage, breaking it up into crumbles as it cooks, about 5 to 6 minutes. Remove the sausage to a bowl. In the same skillet, add the minced garlic, diced onion, chopped mushrooms, and fresh sage. Cook, stirring occasionally, until the mushrooms release their moisture and the onions soften, about 5 to 6 minutes.
Add Greens and Rice: Stir in the chiffonade kale and microwaveable brown rice into the skillet mixture. Season with salt and pepper, and cook just until heated through. Transfer this mixture back to the bowl with the sausage. Add the grated gruyere cheese and 2 tablespoons of the chopped parsley, and combine thoroughly.
Fill the Squash: Remove the roasted squash from the oven. Using a spoon, carve out some of the flesh from the neck part of the squash to create a trench, then add this scooped flesh to the seed cavity. Divide the sausage and vegetable filling between the two squash halves, packing it into the seed cavity and the carved trench.
Bake to Melt Cheese and Heat Filling: Return the stuffed squash to the oven and bake for an additional 10 to 12 minutes, or until the cheese is melted and the filling is hot throughout.
Serve: Remove from the oven and serve hot. Sprinkle the tops with freshly grated parmesan cheese and the remaining chopped parsley for a fresh finish.

Notes

You can substitute spicy sausage with mild sausage or a plant-based sausage alternative for different flavors.
Microwaveable brown rice is used for convenience, but you can cook your own brown rice ahead of time if preferred.
To make this dish vegetarian, omit the sausage and add more mushrooms or lentils for protein.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain the stuffed squash’s texture.

Nutrition

Serving Size: 1 stuffed squash half (approx. 1/4 to 1/3 of recipe)
Calories: 480
Sugar: 5g
Sodium: 660mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 25g
Cholesterol: 75mg