This Stuffed Butternut Squash is filled with a mixture of spicy Italian sausage, crisp apples, spinach, dried cranberries, and more. It’s the perfect combination of savory fall flavors in one dish and makes an easy dinner for any night.
One of my favorite things about fall is the food. While pumpkin gets most of the attention in the fall (and for good reason), this recipe focuses on another of my favorites – butternut squash. Soft, creamy, and savory, I love featuring butternut squash in my fall dishes. This stuffed butternut squash recipe is one of my favorites.
Why You’ll Love This Stuffed Butternut Squash Recipe
This is one of my favorite recipes during the cooler fall months. Here are a few reasons why.
- Perfect for fall. This recipe is full of warm, cozy fall flavors and ingredients, from the squash itself to the apples and dried cranberries in the filling.
- Easy to make. Making stuffed butternut squash takes well under an hour, as you can prep the filling while the squash roasts. It’s super easy too!
- Customizable. I’ve included lots of suggestions in the Variations section below but you can customize the filling (even make it vegetarian!), the spice level, and more in this recipe.
What You’ll Need
Here are the ingredients needed to make this stuffed butternut squash recipe. Scroll down to the recipe card below for the exact measurements.
For the squash:
- Butternut squash – You can use one large squash or two medium squash for this recipe.
- Olive oil
- Salt & pepper – To season the squash when roasting.
For the filling:
- Olive oil
- Onion & garlic – Aromatics added for flavor.
- Italian sausage – I used spicy Italian sausage but you can use mild to adjust the heat.
- Spices – Dried oregano & allspice add a savory flavor to the filling.
- Spinach – I like to use chopped fresh spinach.
- Apples – Granny Smith, Honeycrisp, or Braeburn apples are best used in this recipe.
- Chicken stock – Adds moisture to the filling. Use low sodium to control the saltiness.
- Dried cranberries & pecans – Add texture and flavor to the filling.
- Parmesan cheese – Freshly grated from the block, not from the green can.
How To Make Stuffed Butternut Squash
This butternut squash recipe is surprisingly easy to prepare. You can find the printable version of the instructions in the recipe card below.
- Roast the squash. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and place on a baking sheet cut side up. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Flip to cut side down. Bake for 30-35 minutes at 400F, until the flesh is easily pierced with a fork.
- Cook the sausage. While the squash is roasting, heat the oil over medium heat. Cook the onion until soft and translucent then add the sausage to the skillet. Cook until fully browning, breaking it up with a wooden spoon. Stir in the garlic, oregano, and allspice.
- Finish the filling. Add the spinach, apples, and chicken stock to the sausage. Cook for about 2-3 minutes, until the spinach is wilted and the apples have softened. Stir in the dried cranberries and pecans, then mix in the parmesan cheese.
- Prep the squash. Flip the squash over and scoop out the flesh, leaving a 1/2″ border around the squash. You can use it for something else or mash it and mix it into the filling.
- Bake. Spoon the sausage mixture into each squash half, pressing down slightly. Bake for 10-15 minutes, until heated through and the tops are slightly golden brown. Cool slightly before serving then enjoy.
Here are some easy ways to customize your stuffed butternut squash, as well as a few tips to keep in mind.
- Other filling options. Try substituting the Italian sausage with ground turkey or chicken for a lighter option. For a vegetarian version, use crumbled tofu or lentils instead of sausage and use vegetable stock in place of the chicken stock.
- Make it cheesy. Sprinkle some shredded cheese like mozzarella or Parmesan on top of the filled squash before the final bake for a cheesy finish.
- Adjust the spice level. Use mild Italian sausage if you prefer less heat, or add red pepper flakes if you like it spicier.
- How do I know when the squash is done? When roasting the squash in the first step, you can tell it’s done when you can easily pierce the skin with a fork and the flesh is tender.
- Don’t scoop out TOO much flesh. While you want to make room for the filling, you also don’t want to scoop all the way through the skin as it won’t hold the filling. Plus you still want some of that yummy squash flavor!
Serving Suggestions
This stuffed butternut squash makes a wonderful entree on its own. In fact, it’s one of my favorite fall dinners. For a side dish, I sometimes add a little green salad or even this fall fruit salad. Another veggie, like air fryer brussels sprouts, would also be good.
Storing & Freezing
- Fridge. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer. Wrap each stuffed squash half tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat. Reheat stuffed squash in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also use the microwave for a quicker option.
More Squash Recipes To Try
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Preheat the oven to 400°F (200°C), and prepare a baking sheet with parchment paper or aluminum foil.
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Cut the butternut squash in half lengthwise and scoop out the seeds using a spoon. Place the butternut squash cut side up and drizzle with 2 tablespoons of olive oil and sprinkle with the salt and pepper. Turn the squash over and place them cut side down on the baking sheet.
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Roast the squash in the preheated oven for 30-35 minutes, or until the flesh is tender when pierced with a fork.
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While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
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Add the diced onion and cook until it becomes soft and translucent, about 5 minutes. Add the spicy italian sausage to the skillet, breaking it up with a wooden spoon as it cooks. Cook until fully browned and cooked through, about 7-10 minutes.
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Stir in the minced garlic, oregano, and allspice, continue cooking for another minute until fragrant.
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Add the chopped spinach, diced apples, and chicken stock to the skillet and cook until the spinach is wilted and the apples have softened, about 2-3 minutes. Mix in the dried cranberries, and chopped pecans. Add the parmesan cheese and stir until well combined.
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Remove the butternut squash from the oven and flip them over so the cut side is facing up. Scoop out the flesh leaving a ½” border around the squash. Save the flesh for another use or you can mash and mix it into the sausage mixture.
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Spoon the sausage mixture evenly into each squash half, pressing down slightly to pack the filling in.
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Return the squash halves to the oven and bake for an additional 10-15 minutes, until everything is heated through and the tops are slightly golden brown.
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Remove the squash from the oven and allow them to cook slightly before serving. Enjoy!
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Calories: 838kcal | Carbohydrates: 48g | Protein: 25g | Fat: 64g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 33g | Cholesterol: 98mg | Sodium: 1685mg | Potassium: 1308mg | Fiber: 8g | Sugar: 20g | Vitamin A: 22889IU | Vitamin C: 54mg | Calcium: 284mg | Iron: 4mg
