Looking for a comforting yet elegant meal that celebrates the flavors of fall? Sausage Stuffed Butternut Squash is the perfect recipe! Sweet, roasted butternut squash halves are filled with a savory sausage mixture that’s bursting with flavor from onions, garlic, herbs, and optional cheese. This dish is as visually stunning as it is delicious and can be served as a main course or a hearty side dish for a special dinner.
Ingredients
- 2 medium butternut squash, halved lengthwise and seeds removed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound (450g) Italian sausage (mild or spicy)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small red bell pepper, diced (optional)
- 1/2 cup (50g) breadcrumbs or cooked quinoa for a gluten-free option
- 1/4 cup (25g) grated Parmesan cheese (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
- Fresh parsley, for garnish
Equipment Needed
- Baking sheet
- Large skillet
- Mixing spoon
Instructions
- Prepare and Roast the Squash:
Preheat your oven to 400°F (200°C). Place the butternut squash halves on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 40–50 minutes, or until the squash is tender and the edges are golden. - Cook the Sausage Filling:
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned and fully cooked. Remove the sausage from the skillet and set aside. - Sauté the Vegetables:
In the same skillet, add the chopped onion, garlic, and red bell pepper (if using). Cook for 3–5 minutes, or until softened. Stir in the breadcrumbs or quinoa, Parmesan cheese (if using), dried thyme, and sage. Season with salt and pepper to taste. Return the cooked sausage to the skillet and mix well. - Stuff the Squash:
Once the squash is roasted, use a spoon to gently scoop out some of the flesh, creating a cavity for the filling (leave about 1/2 inch of squash around the edges). Mix the scooped squash into the sausage mixture for extra flavor and texture. Divide the sausage filling evenly among the squash halves. - Bake the Stuffed Squash:
Return the stuffed squash to the oven and bake for an additional 15–20 minutes, or until the filling is heated through and slightly golden on top. - Garnish and Serve:
Remove the squash from the oven and garnish with fresh parsley. Serve warm and enjoy!
Tips for Success
- Choose butternut squash with even shapes for easier roasting and stuffing.
- For a cheesy twist, sprinkle shredded mozzarella or Gruyère on top before the final bake.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
Sausage Stuffed Butternut Squash is a hearty, flavorful dish that’s as nutritious as it is beautiful. With its combination of sweet squash and savory sausage filling, it’s a recipe that’s sure to impress at any dinner table. Give this cozy fall favorite a try—you’ll love every bite!
Sausage Stuffed Butternut Squash: A Cozy, Flavorful Dish
Elevate your fall meals with this savory Sausage Stuffed Butternut Squash recipe. Packed with hearty sausage, herbs, and veggies, it's a showstopping dish that's perfect for any occasion!
Equipment
- Baking sheet
- Large skillet
- Mixing spoon
Ingredients
- 2 medium butternut squash halved lengthwise and seeds removed
- 2 tablespoons olive oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound 450g Italian sausage (mild or spicy)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 small red bell pepper diced (optional)
- 1/2 cup 50g breadcrumbs or cooked quinoa for a gluten-free option
- 1/4 cup 25g grated Parmesan cheese (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare and Roast the Squash:
- Preheat your oven to 400°F (200°C). Place the butternut squash halves on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Roast for 40–50 minutes, or until the squash is tender and the edges are golden.
- Cook the Sausage Filling:
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned and fully cooked. Remove the sausage from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the chopped onion, garlic, and red bell pepper (if using). Cook for 3–5 minutes, or until softened. Stir in the breadcrumbs or quinoa, Parmesan cheese (if using), dried thyme, and sage. Season with salt and pepper to taste. Return the cooked sausage to the skillet and mix well.
- Stuff the Squash:
- Once the squash is roasted, use a spoon to gently scoop out some of the flesh, creating a cavity for the filling (leave about 1/2 inch of squash around the edges). Mix the scooped squash into the sausage mixture for extra flavor and texture. Divide the sausage filling evenly among the squash halves.
- Bake the Stuffed Squash:
- Return the stuffed squash to the oven and bake for an additional 15–20 minutes, or until the filling is heated through and slightly golden on top.
- Garnish and Serve:
- Remove the squash from the oven and garnish with fresh parsley. Serve warm and enjoy!
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