Sausage Stuffed Butternut Squash is a hearty and flavorful dish that combines roasted butternut squash with a savory sausage mixture. Spinach, cranberries, and pecans add texture and sweetness, making this a perfect dinner option for cool autumn or winter evenings.
Why You’ll Love This Recipe
- Rich and satisfying: The savory sausage complements the sweetness of butternut squash beautifully.
- Nutritious: Packed with vitamins, fiber, and protein, it’s a wholesome, balanced meal.
- Perfect for the season: Ideal for fall and winter dining, with warm, comforting flavors.
- Great for gatherings: Elegant enough to serve at dinner parties or holiday feasts.
Ingredients
Roasted Butternut Squash
- 2 medium or large butternut squash
- 2 tablespoons olive oil
- ¼ teaspoon salt (or more)
- Black pepper, freshly ground
Sausage Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 14 oz Italian sausage, spicy, crumbled
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 4 oz fresh spinach
- ½ cup dried cranberries
- ½ cup pecans, chopped
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
How to Roast Butternut Squash
- Preheat the oven to 400°F.
- Slice each butternut squash in half lengthwise and remove the seeds and strands.
- Drizzle olive oil over the cut sides of the squash, and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes until tender.
Sausage Filling
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until slightly charred.
- Stir in the crumbled sausage, garlic, and Italian seasoning. Cook until the sausage is browned and fully cooked.
- Add fresh spinach, dried cranberries, and chopped pecans. Stir until the spinach wilts and the mixture is well combined. Season with salt and pepper to taste.
Assembly
- Once the butternut squash is roasted, scoop out some of the flesh, leaving a border along the edges to hold the filling.
- Reheat the sausage mixture, then stuff the squash halves generously with the filling.
- Top with freshly ground black pepper and fresh thyme if desired.
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Vegetarian option: Replace sausage with crumbled tofu or tempeh, and season with smoked paprika and soy sauce for a savory taste.
- Cheesy twist: Sprinkle shredded mozzarella or Parmesan over the filling before roasting.
- Vegan option: Use a plant-based sausage and substitute olive oil for butter if desired.
- Nut-free version: Replace pecans with sunflower seeds or omit them entirely.
- Add grains: Mix in cooked quinoa or farro for added texture and nutrition.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 350°F for 10-15 minutes or microwave until heated through.
FAQs
1. Can I prepare this dish in advance?
Yes, you can roast the squash and prepare the filling ahead of time. Assemble and bake just before serving.
2. Can I freeze stuffed butternut squash?
Yes, wrap the stuffed squash tightly in foil or a freezer-safe container. Freeze for up to 3 months. Thaw before reheating in the oven.
3. What can I substitute for cranberries?
Raisins, chopped dried apricots, or currants work well as substitutes.
4. Can I use sweet potatoes instead of butternut squash?
Yes, sweet potatoes make a great alternative. Roast them similarly and stuff them with the filling.
5. How do I make this dish spicier?
Add red pepper flakes or use a hot Italian sausage for more heat.
6. Can I use frozen spinach?
Yes, thaw and drain frozen spinach before mixing it into the filling.
7. What type of pecans should I use?
Use raw or toasted pecans depending on your preference. Toasting enhances their flavor.
8. Is this dish gluten-free?
Yes, it’s naturally gluten-free, but ensure your sausage is labeled gluten-free.
9. How do I prevent the squash from being too soft?
Roast until just tender and avoid overcooking to maintain structure for stuffing.
10. Can I add cheese to the filling?
Yes, mixing in cream cheese or topping with shredded cheese adds a creamy, indulgent touch.
Conclusion
Sausage Stuffed Butternut Squash is a delightful combination of sweet, savory, and nutty flavors. Its hearty filling and tender roasted squash make it a perfect centerpiece for cozy family dinners or festive holiday meals. Easy to prepare and customizable, this recipe is sure to become a favorite. Try it today and enjoy its comforting flavors!
Print
Sausage Stuffed Butternut Squash
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: American
- Diet: Gluten Free
Description
This hearty, flavorful dish features roasted butternut squash filled with a savory mixture of spicy Italian sausage, fresh spinach, dried cranberries, and crunchy pecans. A perfect comfort food for fall or winter, this dish is nutritious and gluten-free!
Ingredients
Roasted Butternut Squash:
- 2 medium or large butternut squash
- 2 tablespoons olive oil
- 1/4 teaspoon salt (or to taste)
- Freshly ground black pepper
Sausage Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 14 oz Italian sausage (spicy or mild), crumbled
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 4 oz fresh spinach
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- Additional salt and pepper to taste
Instructions
How to Roast Butternut Squash:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Squash: Slice the butternut squash in half lengthwise and scoop out the seeds and stringy flesh.
- Season: Drizzle the cut sides of the squash with olive oil, then sprinkle with salt and black pepper.
- Roast: Place the squash halves cut-side down on a baking sheet. Roast in the oven for 30–40 minutes, or until tender when pierced with a fork.
Prepare the Sausage Filling:
- Sauté Aromatics: In a skillet over medium heat, heat olive oil and cook diced onion until softened and slightly charred, about 5 minutes.
- Cook Sausage: Add crumbled Italian sausage to the skillet. Cook until browned, breaking up the sausage with a spoon. Add minced garlic and Italian seasoning, cooking until fragrant.
- Add Vegetables and Nuts: Stir in fresh spinach, letting it wilt. Add dried cranberries and chopped pecans, mixing to combine. Season with salt and pepper to taste.
Assemble the Stuffed Squash:
- Hollow the Squash: Once the butternut squash is roasted, scoop out some of the flesh, leaving a border around the edges to hold the filling.
- Stuff: Reheat the sausage mixture if needed, then spoon it into the hollowed-out squash halves.
- Garnish: Top with freshly ground black pepper and optional fresh thyme.
Notes
- For a vegetarian version, substitute sausage with a plant-based alternative or sautéed mushrooms.
- If you prefer extra texture, toast the pecans before adding them to the filling.
- Serve with a side salad or garlic bread for a complete meal.
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