Name: Sausage Stuffed Butternut Squash
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 medium butternut squash, halved and seeded; 2 tbsp olive oil; Salt and pepper, to taste; 1 lb ground sausage (Italian or breakfast-style); 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp fresh thyme or sage, chopped; 1 cup spinach or kale, chopped (optional); 1/2 cup cooked rice, quinoa, or breadcrumbs (optional); 1/2 cup shredded cheese (Parmesan, mozzarella, or cheddar); 1/4 tsp crushed red pepper flakes (optional)

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Sausage Stuffed Butternut Squash is a hearty, savory, and comforting dish that brings together the sweetness of roasted squash and the bold, spiced flavor of sausage. It’s filled with a delicious mixture of sautéed sausage, onions, herbs, and sometimes grains or cheese, all nestled inside perfectly roasted squash halves. I love how it looks as impressive as it tastes—rustic and elegant all in one.

Why You’ll Love This Recipe

I love this recipe because it’s an all-in-one meal that hits every note: sweet, salty, savory, and herby. The butternut squash becomes tender and caramelized in the oven, while the sausage stuffing is flavorful, satisfying, and endlessly customizable. It’s perfect for fall and winter, whether I’m cooking for a weeknight dinner or entertaining guests. Plus, the presentation is beautiful without requiring much effort. Sausage Stuffed Butternut Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash (halved and seeded)
Olive oil
Salt and pepper
Ground sausage (Italian or breakfast-style)
Onion (diced)
Garlic (minced)
Fresh thyme or sage (chopped)
Spinach or kale (optional, chopped)
Cooked rice, quinoa, or breadcrumbs (optional for filling)
Shredded cheese (Parmesan, mozzarella, or cheddar work well)
Crushed red pepper flakes (optional, for heat)

Directions

I preheat the oven to 400°F (200°C).
I drizzle the cut sides of the squash with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet.
I roast for 35–45 minutes, or until the flesh is fork-tender and golden.
While the squash roasts, I cook the sausage in a skillet over medium heat, breaking it apart until browned.
I add the onion and garlic and sauté until softened, then stir in the herbs and greens if using.
I mix in any cooked grains or breadcrumbs and cheese, stirring to combine. I taste and adjust seasoning.
I flip the roasted squash halves over and gently scoop out a small bit of flesh to make room for the filling. I mix that extra squash into the stuffing.
I pile the stuffing generously into the squash halves and return them to the oven for 10–15 minutes, until the tops are golden and the cheese is melted.
I serve hot, garnished with more herbs or cheese if I like.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 45–60 minutes
Total time: About 1 hour and 15 minutes

Variations

I swap the sausage for ground turkey, chicken, or a plant-based alternative for a lighter or vegetarian option.
For a sweeter contrast, I stir in dried cranberries or chopped apples into the stuffing.
I like using wild rice or farro instead of breadcrumbs or quinoa for more texture.
To make it cheesy and creamy, I mix in cream cheese or ricotta to the filling.
I top it with a breadcrumb and Parmesan crust for an extra crunchy finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place the squash in the oven at 350°F until warmed through (about 15–20 minutes), or microwave individual portions for 2–3 minutes.

If I want to freeze it, I wrap each cooled half tightly and store in freezer bags. I thaw overnight in the fridge and reheat in the oven. Sausage Stuffed Butternut Squash

FAQs

Can I make this ahead of time?

Yes, I roast the squash and prepare the filling in advance. I store both in the fridge and stuff and bake the squash just before serving.

What kind of sausage works best?

I like using spicy Italian sausage for more flavor, but sweet or mild sausage also works well. Chicken or turkey sausage are great alternatives.

Do I have to peel the squash?

No, I leave the skin on. It softens when roasted and holds everything together. I just scoop the filling and flesh out when eating.

Is this gluten-free?

It can be. I use gluten-free breadcrumbs or skip them altogether, and double-check the sausage label for any hidden gluten.

Can I make this vegetarian?

Yes, I replace the sausage with sautéed mushrooms, lentils, or a plant-based meat substitute. I season it well to keep the filling flavorful.

Conclusion

Sausage Stuffed Butternut Squash is one of those dishes that feels comforting, wholesome, and a little bit special all at once. I love how the sweet squash balances the rich sausage filling, and the whole thing comes together with minimal fuss. Whether I’m making it for a holiday meal or a cozy weeknight dinner, this recipe always delivers big flavor with a beautiful presentation.