Name: Apple Sausage Stuffed Butternut Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ pound butternut squash; 1 tablespoon extra virgin olive oil; Kosher salt, to taste; 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 love cozy, comforting dishes that bring a perfect balance of savory and sweet, you’re going to flip for this Apple Sausage Stuffed Butternut Squash Recipe. I absolutely love how all the flavors come together—the earthiness of the squash, the spiced sausage, the sweetness of apples and cranberries, plus the crunch of pecans. When I first tried this, it became an instant favorite for chilly nights, and I can’t wait to share the easy steps and tips so you can make it just right at home!

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Why You’ll Love This Recipe

Perfect Fall Flavors: The mix of apple, sausage, cranberries, and warm herbs creates a cozy vibe everyone raves about.
Simple Yet Impressive: You’ll wow family or guests with a dish that looks fancy but is straightforward to make.
Balanced Nutrition: Packed with veggies, protein, and healthy fats, it’s satisfying without being heavy.
Versatile and Adaptable: Easy to adjust for dietary preferences or ingredient swaps without losing charm.

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, stuffed butternut squash with sausage and apples, healthy fall dinner recipes, cozy stuffed squash, easy autumn squash dishes

Ingredients You’ll Need

Choosing fresh, quality ingredients makes all the difference in this Apple Sausage Stuffed Butternut Squash Recipe. The butternut squash should be firm and heavy for its size, and pick a sweet apple variety like Honeycrisp or Fuji to balance the savory sausage perfectly.

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, stuffed butternut squash with sausage and apples, healthy fall dinner recipes, cozy stuffed squash, easy autumn squash dishes

Butternut squash: Look for one with a smooth skin and no soft spots—freshness matters for sweet, tender flesh after roasting.
Extra virgin olive oil: Adds a lovely richness and helps roast the squash beautifully without drying it out.
Kosher salt and ground black pepper: Simple seasonings that bring the whole dish to life.
Italian sausage: I prefer mild, but spicy works wonders if you want a little kick.
Onion: Diced finely so it blends nicely into the stuffing without overwhelming each bite.
Garlic cloves: Fresh minced garlic adds warmth and depth.
Baby spinach: Just a handful to add greens and freshness—don’t skip it! It wilts down perfectly in the stuffing.
Apple: Core and dice evenly; its natural sweetness contrasts the savory sausage gently.
Fresh sage: Finely chopped—this herb is one of my favorites for autumn dishes.
Fresh rosemary: Adds earthiness; chop finely to avoid big woody bits.
Dried cranberries: Unsweetened gives the best tart pop; watch your sugar levels here.
Pecans: Roughly chopped for crunch and a buttery flavor boost.

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

One great thing about this Apple Sausage Stuffed Butternut Squash Recipe is how easy it is to make it your own. I often tweak it depending on what I have in the fridge or the season, and you can totally do the same!

Vegetarian version: Swap sausage for sautéed mushrooms or crumbled tofu seasoned with smoked paprika for a hearty, veggie-packed option—I’ve tried this, and it works wonderfully.
Nut-free: If pecans aren’t your thing or there are allergy concerns, toasted pumpkin seeds add a nice crunch instead.
Make it spicier: Add crushed red pepper flakes to the sausage while cooking, or use spicy Italian sausage for a bold twist.
Seasonal fruits: Try pears instead of apples, or mix dried cherries with the cranberries for varied tartness.

How to Make Apple Sausage Stuffed Butternut Squash Recipe

Step 1: Prep and Slice Your Butternut Squash

Start by preheating your oven to 400°F (200°C). Now, slicing butternut squash can be a bit intimidating if you’re not used to it. Here’s a trick I learned: cut the ends off, then microwave the squash whole for about 2 minutes to soften it—you’ll handle it much easier! Use a very sharp knife to cut it lengthwise in half. Be patient and steady—safety first!

Step 2: Roast the Squash

Scoop out the seeds with a spoon (save them to roast later if you like), then brush the cut sides with a tablespoon of olive oil and season generously with kosher salt and black pepper. Place the squash halves cut side down on a baking sheet or dish and roast for 40 to 45 minutes until just tender. You’ll know they’re done when a fork slides in easily but the flesh still holds shape for stuffing.

Step 3: Cook the Sausage and Veggies

While the squash roasts, heat a skillet on medium and add your Italian sausage. Break it up with a spatula as it browns, about 5 to 7 minutes. Then toss in diced onions, minced garlic, and baby spinach, stirring until the spinach wilts—about 2 to 3 minutes. It’s best to keep the heat medium so the garlic doesn’t burn and get bitter.

Step 4: Add Fruit and Herbs

Next, stir in your diced apple, fresh sage, and rosemary, cooking gently for another 2 to 3 minutes until the apple softens but doesn’t turn mushy. Finally, turn off the heat and fold in the dried cranberries and pecans for bursts of sweetness and crunch.

Step 5: Hollow and Stuff

Once the squash is roasted, carefully flip each half right side up. Scoop out some squash flesh from the center to make room for the filling—you want to keep plenty of squash so it holds its shape but has space for that delicious mixture. Don’t toss the scooped-out squash! Mash it with a bit of butter or salt and enjoy as a side later; it’s a little bonus I always look forward to.

Step 6: Final Bake to Golden Perfection

Spoon your apple sausage mixture into the squash halves, pressing lightly to pack everything in. Set your oven to broil, then place the stuffed squash back on the rack for about 5 minutes, watching carefully until the tops turn a lovely golden brown. That broil adds a perfect caramelized finish that makes the dish totally irresistible.

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Pro Tips for Making Apple Sausage Stuffed Butternut Squash Recipe

Knife Safety and Prep: Use a sharp chef’s knife and stabilize your squash by cutting a small slice off the bottom so it doesn’t roll while slicing.
Don’t Overstuff: Leaving room in the squash prevents the filling from spilling over and helps it heat evenly.
Season as You Go: Taste the sausage and veggie mixture before stuffing and adjust salt and pepper for best balance.
Watch the Broil Closely: It takes only a few minutes to get golden—the difference between nicely caramelized and burnt is seconds.

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, stuffed butternut squash with sausage and apples, healthy fall dinner recipes, cozy stuffed squash, easy autumn squash dishes

Garnishes

I like to sprinkle freshly chopped parsley or a pinch of extra chopped fresh sage on top to brighten the dish right before serving. A drizzle of good quality maple syrup or a tiny splash of balsamic glaze adds a lovely finishing touch, especially if you want to amp up the sweet-savory contrast.

Side Dishes

Since the stuffing is already pretty hearty, I usually keep sides simple and fresh: a crisp arugula salad with lemon vinaigrette or roasted Brussels sprouts with garlic. If you want to add carbs, creamy mashed potatoes or a rustic whole grain bread to soak up juices work perfectly.

Creative Ways to Present

For holidays or special dinners, I’ve served the stuffed squash halves on large wooden boards surrounded by fresh herbs, whole roasted apples, and nuts for a rustic centerpiece. Cutting the squash into wedges and plating with a small sprinkle of pomegranate seeds really impresses guests with a burst of color and flavor.

Make Ahead and Storage

Storing Leftovers

I refrigerate leftovers covered tightly with foil or in an airtight container for up to 3 days. The squash holds up beautifully, and the flavors actually meld more after a day, making it fantastic the next day for lunch or dinner.

Freezing

I’ve successfully frozen both the stuffed squash and the filling separately. I recommend cooling completely, then wrapping squash halves tightly in plastic wrap and foil. They freeze well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the squash loosely with foil and warm in a 350°F oven until heated through, about 20 minutes. This preserves the texture much better than microwaving, which can make the squash watery.

FAQs

Can I use ground turkey or chicken instead of Italian sausage?

Absolutely! Ground turkey or chicken can be substituted to lower fat content. Just add similar seasonings (like fennel, garlic, and Italian herbs) to mimic sausage flavor, and cook until browned. The dish remains delicious with these lighter options.
What type of apples work best for this recipe?

I recommend sweet-tart varieties like Honeycrisp, Fuji, or Pink Lady. They hold their shape nicely when cooked and provide that perfect balance of sweetness and acidity that complements the sausage and squash.
Can I prepare this recipe ahead of time?

Yes! You can make the stuffing a day ahead and keep it in the refrigerator. When you’re ready, just fill the roasted squash and bake. This saves time on busy dinner nights and keeps the flavors fresh.
Is it necessary to broil at the end?

Broiling adds a golden, slightly caramelized top that enhances texture and flavor. If you prefer, you can skip it and simply bake until heated through, but I think the broil step makes a beautiful difference.

Final Thoughts

This Apple Sausage Stuffed Butternut Squash Recipe has become one of those dishes I’m always excited to make when the weather cools down. It’s cozy, flavorful, and feels like a real treat without tons of fuss. If you try it, I hope you love the comforting flavors and satisfying textures as much as my family does—plus, it’s a great way to sneak some veggies in a way everyone enjoys. Go ahead, give it a shot this weekend, and let me know how it turns out in your kitchen!