Sausage Stuffed Butternut Squash
Sausage Stuffed Butternut Squash
Ingredients
For the Roasted Butternut Squash
- 2 butternut squash, medium, about 2 1/2 pounds each, halved lengthwise and seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Savory Filling
- 1 pound Italian sausage, ground
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 5 ounces fresh spinach
- 1/2 cup dried cranberries
- 1 apple, medium, cored and chopped into 1/4-inch pieces
- 1/2 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese, finely grated
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 1/4 cup Parmesan cheese, finely grated
- 2 fresh rosemary, sprigs
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the butternut squash: Place the halved butternut squash cut-side up on the prepared baking sheet. Drizzle the cut sides with 2 tablespoons of olive oil, then season generously with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 3
Roast the butternut squash: Transfer the baking sheet to the preheated oven and roast for approximately 45 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and let cool slightly until easy to handle.
⏱️ 45 min•🌡️ 400
- 4
Cook the Italian sausage: While the squash roasts, heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until it is browned and cooked through, about 8-10 minutes. Drain any excess grease, then transfer the cooked sausage to a large mixing bowl.
⏱️ 10 min
- 5
Sauté the onion: In the same skillet (or a clean one if preferred), add 1 tablespoon of olive oil. Add the chopped yellow onion and sauté over medium heat until softened and lightly caramelized, about 5-7 minutes. Add the cooked onion to the bowl with the sausage.
⏱️ 7 min
- 6
Wilt the spinach: Add the fresh spinach to the skillet and cook until just wilted, about 2-3 minutes. Add the wilted spinach to the mixing bowl with the sausage and onion.
⏱️ 3 min
- 7
Prepare the squash flesh: Once the roasted butternut squash halves are cool enough to handle, use a spoon to scoop out a portion of the cooked squash flesh from each half, leaving about a 1/2-inch border to maintain the shape of the 'bowl'. Add the scooped-out butternut squash flesh to the filling mixture in the bowl.
⏱️ 5 min
- 8
Combine the filling: To the bowl containing the sausage, onion, spinach, and scooped squash, add the dried cranberries, chopped apple, Panko breadcrumbs, 1/2 cup of finely grated Parmesan cheese, and 1 tablespoon of chopped fresh rosemary. Season with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Mix all the filling ingredients thoroughly until well combined.
⏱️ 5 min
- 9
Stuff the squash: Generously pile the prepared stuffing mixture back into the cavities of the roasted butternut squash halves, mounding it slightly.
⏱️ 5 min
- 10
Final bake: Sprinkle the stuffed butternut squash halves with the remaining 1/4 cup of finely grated Parmesan cheese. Return the stuffed squash to the oven (still at 400°F) and bake for another 10 to 15 minutes, or until the filling is heated through and bubbly, and the cheese is golden brown.
⏱️ 15 min•🌡️ 400
- 11
Serve: Carefully transfer the hot stuffed butternut squash halves to a platter. Garnish with fresh rosemary sprigs, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage Stuffed Butternut Squash
Ingredients
For the Roasted Butternut Squash
- 2 butternut squash, medium, about 2 1/2 pounds each, halved lengthwise and seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Savory Filling
- 1 pound Italian sausage, ground
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 5 ounces fresh spinach
- 1/2 cup dried cranberries
- 1 apple, medium, cored and chopped into 1/4-inch pieces
- 1/2 cup Panko breadcrumbs
- 1/2 cup Parmesan cheese, finely grated
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 1/4 cup Parmesan cheese, finely grated
- 2 fresh rosemary, sprigs
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the butternut squash: Place the halved butternut squash cut-side up on the prepared baking sheet. Drizzle the cut sides with 2 tablespoons of olive oil, then season generously with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.
⏱️ 5 min - 3
Roast the butternut squash: Transfer the baking sheet to the preheated oven and roast for approximately 45 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and let cool slightly until easy to handle.
⏱️ 45 min•🌡️ 400 - 4
Cook the Italian sausage: While the squash roasts, heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until it is browned and cooked through, about 8-10 minutes. Drain any excess grease, then transfer the cooked sausage to a large mixing bowl.
⏱️ 10 min - 5
Sauté the onion: In the same skillet (or a clean one if preferred), add 1 tablespoon of olive oil. Add the chopped yellow onion and sauté over medium heat until softened and lightly caramelized, about 5-7 minutes. Add the cooked onion to the bowl with the sausage.
⏱️ 7 min - 6
Wilt the spinach: Add the fresh spinach to the skillet and cook until just wilted, about 2-3 minutes. Add the wilted spinach to the mixing bowl with the sausage and onion.
⏱️ 3 min - 7
Prepare the squash flesh: Once the roasted butternut squash halves are cool enough to handle, use a spoon to scoop out a portion of the cooked squash flesh from each half, leaving about a 1/2-inch border to maintain the shape of the 'bowl'. Add the scooped-out butternut squash flesh to the filling mixture in the bowl.
⏱️ 5 min - 8
Combine the filling: To the bowl containing the sausage, onion, spinach, and scooped squash, add the dried cranberries, chopped apple, Panko breadcrumbs, 1/2 cup of finely grated Parmesan cheese, and 1 tablespoon of chopped fresh rosemary. Season with 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Mix all the filling ingredients thoroughly until well combined.
⏱️ 5 min - 9
Stuff the squash: Generously pile the prepared stuffing mixture back into the cavities of the roasted butternut squash halves, mounding it slightly.
⏱️ 5 min - 10
Final bake: Sprinkle the stuffed butternut squash halves with the remaining 1/4 cup of finely grated Parmesan cheese. Return the stuffed squash to the oven (still at 400°F) and bake for another 10 to 15 minutes, or until the filling is heated through and bubbly, and the cheese is golden brown.
⏱️ 15 min•🌡️ 400 - 11
Serve: Carefully transfer the hot stuffed butternut squash halves to a platter. Garnish with fresh rosemary sprigs, if desired, and serve immediately.
⏱️ 1 min