Can I make Sausage Stuffed Butternut Squash ahead of time?

Yes! You can prepare the sausage filling ahead of time and store it in the refrigerator. When ready to serve, simply roast the butternut squash and stuff it with the pre-made filling. This will save you time on busy days or during holiday meal prep.

Can I use a different type of sausage for this recipe?

Absolutely! While spicy Italian sausage gives this dish a great flavor, you can substitute it with mild or sweet Italian sausage if you prefer something less spicy. For a leaner option, chicken sausage works well as a substitute too.

How do I store leftover Sausage Stuffed Butternut Squash?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the stuffed squash halves in a preheated oven at 350°F for about 20-30 minutes until warmed through. You can also freeze leftovers for up to 2 months.

Sausage Stuffed Butternut Squash: A Flavorful Fall Delight

Description

Sausage Stuffed Butternut Squash is the perfect comfort food for fall, combining the sweetness of roasted butternut squash with savory Italian sausage, spinach, dried cranberries, and pecans. This hearty and nutritious dish is easy to prepare, making it a great choice for weeknight dinners or holiday gatherings.

Ingredients

Scale

2 medium or large butternut squash
2 tablespoons olive oil
1/4 teaspoon salt (or more, to taste)
Black pepper, freshly ground
1 tablespoon olive oil (for the sausage filling)
1 small onion, diced
14 oz spicy Italian sausage, crumbled
4 cloves garlic, minced
1 tablespoon Italian seasoning
4 oz fresh spinach
1/2 cup dried cranberries
1/2 cup chopped pecans

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Instructions

Preheat the oven to 400°F. Slice each butternut squash in half lengthwise and scoop out the seeds.
Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
While the squash is roasting, heat olive oil in a skillet. Add the diced onion and cook for 2 minutes until softened.
Add crumbled sausage, garlic, and Italian seasoning to the skillet. Cook for 5 minutes until the sausage is fully browned.
Add spinach to the skillet and cook until wilted, about 5 minutes.
Mix in dried cranberries and chopped pecans, and season with salt and pepper to taste.
Once the squash is roasted, remove it from the oven and scoop out most of the flesh, leaving a 1-inch border.
Reheat the sausage mixture in the skillet, then stuff the squash halves with the filling.
Serve immediately, garnished with freshly ground black pepper and fresh thyme if desired.

Notes

You can use mild or sweet Italian sausage if you prefer less spice.
Frozen spinach can be used as a substitute for fresh spinach, just make sure to thaw and drain it well.
For a different nut, walnuts can replace pecans in the stuffing.
If you want to add cheese, sprinkle Parmesan or Gruyère on top before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course, Side Dish
Method: Roasting, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 762 kcal
Sugar: 14g
Sodium: 1200mg
Fat: 48g
Saturated Fat: 9g
Unsaturated Fat: 36g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 30g
Cholesterol: 50mg