Apple Sausage Stuffed Butternut Squash is the kind of chilly-weather comfort food that truly delivers on flavor and coziness, yet never feels fussy or complicated. Plump roasted butternut squash halves become the perfect edible boats for a filling that’s savory, sweet, and layered with textures—think juicy sausage, tender apples, crunchy nuts, and chewy cranberries, all tied together with just a hint of warming spices. Whether you’re looking for a standout main dish for a gathering or a wholesome family meal, this recipe is always a crowd-pleaser.
Ingredients You’ll Need
Every component in this recipe pulls its weight—each one helps the Apple Sausage Stuffed Butternut Squash shine with balanced flavor, irresistible texture, and gorgeous fall color. Here’s what you’ll need, with tips for choosing and using each ingredient:
- Butternut squash: Aim for medium-sized squash so each half serves as the perfect individual portion.
- Olive oil: Coating the squash before roasting brings out its natural sweetness and gives the flesh a beautiful, golden finish.
- Salt and black pepper: Essential for seasoning both the squash and the filling, helping all the flavors pop.
- Butter: Adds richness to the filling and helps soften the onions.
- Onion: Subtly sweet and aromatic, onion is the flavor base for the savory filling.
- Garlic: A must for mellow, savory depth in the sausage mixture.
- Pork or chicken sausage: Use your favorite—removing the casings ensures it cooks up beautifully crumbly and flavorful.
- Apple: Peeled and diced, apples add sweet-tart juiciness to balance the sausage.
- Dried thyme: Classic with pork and fall veggies, thyme’s earthy notes ground the dish.
- Ground sage: Earthy sage pairs perfectly with both squash and sausage, enhancing that comforting autumn vibe.
- Cinnamon: Just a pinch lends warmth and aroma—you’ll notice it, but it won’t overpower.
- Chopped walnuts or pecans (optional): For a little crunch and nutty flavor, toss these in or leave them out for a nut-free version.
- Dried cranberries: Their tart, chewy sweetness brings contrast to every bite.
- Grated Parmesan or shredded mozzarella (optional): Cheese adds a gooey, salty finish—choose your favorite, or skip for a dairy-free dish.
- Chopped fresh parsley: For garnish—bright, fresh, and a beautiful finishing touch.
How to Make Apple Sausage Stuffed Butternut Squash
Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Place the halved and seeded squash cut-side up on a baking sheet, drizzle with olive oil, and sprinkle generously with salt and pepper. Turn the squash halves cut-side down and roast for 35 to 40 minutes. You’ll know they’re done when a fork slips right through the flesh—it should be tender, not mushy. Roasting the squash is key to a caramelized flavor and silky texture.
Step 2: Sauté the Aromatics and Sausage
While the squash is roasting, it’s time to build flavor in the filling. Melt butter over medium heat and cook the onion until soft and translucent, about 5 minutes. Add the minced garlic and let it sizzle for another minute, releasing all that wonderful aroma. Next, crumble in your sausage of choice, cooking it fully and breaking it up into little nubbins for the best texture.
Step 3: Add Apples, Spices, and Goodness
To your sizzling sausage mixture, add the diced apple, dried thyme, sage, cinnamon, and a pinch of salt. Cook everything together for 3–4 minutes, allowing the apples to soften and the spices to bloom—your kitchen will smell incredible. Don’t forget, this step is all about flavor building, so take the time to let the ingredients get to know each other.
Step 4: Stir in Nuts, Cranberries, and Cheese
Off the heat, mix in the crunchy walnuts or pecans and the dried cranberries. If you’re using cheese (Parmesan or mozzarella), fold it in now. The nuts and cranberries give every bite of the Apple Sausage Stuffed Butternut Squash extra character—crunchy, chewy, sweet, and savory, all at once.
Step 5: Stuff and Bake Again
Carefully turn the roasted butternut squash halves cut-side up (let them cool for a minute if they’re too hot). Fill each cavity generously with your sausage-apple mixture. Return them to the oven for about 10 minutes, just until everything is heated through and the cheese gets deliciously melty and golden on top if you’ve added it.
Step 6: Finish with Parsley and Serve
Sprinkle the stuffed squash halves with plenty of chopped fresh parsley right before serving. This last pop of freshness ties everything together, adding color and vibrancy to your plate.
How to Serve Apple Sausage Stuffed Butternut Squash
Garnishes
A simple shower of chopped fresh parsley is both classic and bright, but don’t stop there! Try a bit of extra Parmesan cheese, a few extra toasted nuts for crunch, or even a drizzle of good-quality olive oil to finish your Apple Sausage Stuffed Butternut Squash with shine and flavor. If you’re feeling fancy, a few fresh thyme leaves are beautiful too.
Side Dishes
This dish is hearty enough to be the star of your table, but it plays nicely with others. Consider serving with a tangy green salad dressed with vinaigrette, some crusty gluten-free bread, or lightly steamed green beans. The sweet-savory filling of Apple Sausage Stuffed Butternut Squash balances well with simple, fresh sides.
Creative Ways to Present
For a showstopping look, serve each stuffed squash half on a large platter with extra parsley and a scattering of cranberries or pomegranate seeds. For a dinner party, slice each half into thick “boats” and serve family style. Or, for a brunch twist, top each squash half with a soft-cooked egg just before serving—unexpected, but absolutely delightful!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the squash halves in an airtight container in the refrigerator for up to 3 days. Make sure the stuffing is tucked inside the squash to keep it moist and flavorful. Just reheat portions as needed for effortless lunches or quick meals!
Freezing
Apple Sausage Stuffed Butternut Squash freezes well, making it a lifesaver for busy weeks. Wrap each cooled stuffed squash half tightly in foil, then place in a freezer-safe container. They’ll keep nicely for up to 2 months. When you’re ready to serve, just thaw overnight in the fridge before reheating.
Reheating
To reheat, simply place squash halves on a baking dish, cover with foil, and warm in a 350°F oven for 20–25 minutes or until hot in the center. You can microwave as well for short bursts, but the oven ensures the filling stays tender and the exterior doesn’t get soggy!
FAQs
Can I make Apple Sausage Stuffed Butternut Squash vegetarian?
Absolutely! For a vegetarian version, swap the sausage for cooked lentils, quinoa, or your favorite grain-based filling. Add extra herbs, a splash of soy sauce, or smoked paprika for savory depth.
What type Main Course
Both pork and chicken sausages are delicious here—choose a flavorful, well-seasoned variety you already love. Mild Italian sausage adds herby complexity, but feel free to pick spicy or apple-flavored sausage for a fun twist.
How do I know when the butternut squash is cooked perfectly?
A fork should slip right through the squash flesh with no resistance. The squash should be tender and custardy but still hold its shape so it can be stuffed without falling apart. Roasting face-down helps the squash caramelize for extra flavor.
Can I prepare any part of Apple Sausage Stuffed Butternut Squash in advance?
You sure can! Make the sausage-apple filling up to 2 days ahead and refrigerate. When ready to assemble, simply stuff the freshly roasted squash and bake. This is especially helpful for entertaining or busy weeknights.
Is this dish gluten-free?
Yes, as long as your sausage is gluten-free, this whole recipe is naturally gluten-free. Always double-check labels, especially for pre-packaged sausages, to make sure there are no hidden gluten ingredients.
Final Thoughts
I hope you’re as excited to make Apple Sausage Stuffed Butternut Squash as I am to share it! It brings so much heart and flavor to the table, wrapping up everything cozy about the season in one beautiful dish. Give it a try next time you crave something special—you’ll be glad you did!
Print
Apple Sausage Stuffed Butternut Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Apple Sausage Stuffed Butternut Squash recipe combines the sweetness of apple with savory sausage stuffing, all nestled in roasted butternut squash halves. A perfect fall dish that’s both comforting and flavorful.
Ingredients
For the Squash:
- 2 medium butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Stuffing:
- 1 tablespoon butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 pork or chicken sausages (about 8 ounces), casings removed
- 1 apple, peeled and diced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon cinnamon
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup dried cranberries
- 1/4 cup grated Parmesan or shredded mozzarella (optional)
- Chopped fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Prepare the squash by drizzling the cut sides with olive oil, sprinkling with salt and pepper, and roasting cut-side down for 35–40 minutes.
- Prepare the Stuffing: In a skillet, melt butter and cook onion until softened. Add garlic, sausage, apple, thyme, sage, cinnamon, and cook until browned. Stir in nuts, cranberries, and cheese if using.
- Stuff the Squash: Fill the roasted squash halves with the sausage mixture and bake for an additional 10 minutes.
- Serve: Garnish with fresh parsley before serving.
Notes
- You can prepare the filling ahead and refrigerate until ready to stuff.
- For a vegetarian version, swap sausage for lentils or a grain-based filling like quinoa.
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