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, fresh spinach, apples, herbs, tangy cranberries, and crunchy pecans. Perfect for a cozy dinner, it combines sweet, savory, and nutty flavors with a satisfying texture.
Ingredients
Scale
Butternut Squash
- 2 ½ pound butternut squash
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- 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). Using a very sharp knife, carefully slice the butternut squash in half lengthwise. To make slicing easier, you can cut off the ends and microwave the squash for 2 minutes before slicing.
- Prep the squash: Scoop out the seeds and stringy flesh from the squash halves with a spoon. Lightly brush the cut sides with olive oil and season with kosher salt and ground black pepper to taste.
- Bake the squash: Place the squash halves cut side down on a small baking sheet or baking dish. Bake in the preheated oven for 40 to 45 minutes, or until the flesh is tender when pierced with a fork.
- Cook the sausage and veggies: While the squash bakes, heat a sauté pan over medium heat. Add the Italian sausage and use a spatula to break it up. Cook until browned and no longer pink. Add the diced onion, minced garlic, and baby spinach, stirring for 2 to 3 minutes until the spinach has wilted.
- Add the rest of the stuffing ingredients: Stir in the diced apple, chopped sage, and rosemary. Cook for another 2 to 3 minutes until the apple softens slightly. Turn off the heat and mix in the dried cranberries and chopped pecans.
- Remove the flesh: Once the butternut squash halves are cooked, take them out of the oven and carefully flip them cut side up. Using a spoon, scoop out some of the flesh, leaving a sturdy border so the squash holds its shape. Save the scooped flesh for mashing or another use.
- Stuff the squash: Spoon the sausage and apple filling evenly into each squash half, pressing gently to fill. Switch your oven to the broiler setting, then place the stuffed squash back in for 5 minutes or until the tops are golden and slightly crisp.
Notes
- This dish is a perfect combination of sweet and savory flavors, ideal for fall or holiday dinners.
- Use a sharp knife and take care when slicing the butternut squash, or microwave briefly to soften for easier cutting.
- Save the scooped-out squash flesh to mash with butter or seasonings as a tasty side dish.
- Broiling at the end adds a beautiful golden crust to the filling.
- Feel free to swap Italian sausage for a vegetarian sausage alternative to adapt the recipe.
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
