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Apple Sausage Stuffed Butternut Squash

Stuffed butternut squash with sausage, apples, cranberries, pecans, and loads of veggies — it's the perfect fall dinner idea! Watch the video below to see how I make this in my kitchen.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 2 servings
Calories: 982 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 ½ pound butternut squash
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and ground black pepper to taste
  • ½ pound Italian sausage
  • ½ onion diced
  • 3 garlic cloves minced
  • 2 cups (lightly packed) baby spinach
  • 1 apple cored and diced
  • 1 tablespoon finely chopped fresh sage
  • ½ tablespoon finely chopped fresh rosemary
  • ⅓ cup dried cranberries unsweetened
  • ¼ cup pecans roughly chopped

Instructions

    Cup of Yum
  1. Slice the squash. Preheat your oven to 400°F (200°C). Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave it for 2 minutes, to make it easier to slice in half lengthwise.
  2. Prep the squash. Scoop the seeds out of the butternut squash with a spoon. Then, lightly oil the butternut squash and season with salt and pepper.
  3. Bake the squash. Lay the butternut squash, cut side down on a small baking sheet or baking dish, and bake for 40 to 45 minutes.
  4. Cook the sausage and veggies. While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage, and cook until it's just browned. Then, add the onions, garlic, and baby spinach to the pan and stir for 2 to 3 minutes, until the spinach is wilted.
  5. Add the rest. Add the apple, sage, and rosemary and cook for another 2 to 3 minutes, or until the apple has softened slightly. Then turn off the heat and stir in the cranberries and pecans.
  6. Remove the flesh. When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
  7. Stuff the squash. Fill the butternut squash with the apple sausage filling. Then turn the top broiler in the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top.

Notes

  • by
  • cooking the filling a day before. Then, fill the squash and bake the next day.
  • Allow the stuffed squash to cool to room temperature before placing it in the fridge for 3 to 4 days. For reheating, just microwave for a minute or two, until warmed through.
  • For optimal freshness, wrap each squash tightly in plastic wrap or aluminum foil, then place them in a freezer-safe airtight container or a resealable freezer bag. They can be kept in the freezer for up to 3 months. 
  • : Thaw overnight in the fridge and then reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
  • Depending on the size of your butternut squash, you may have leftovers of the sausage apple filling. You can top this on leafy greens for a hearty salad or a bowl of rice for quick-and-easy lunch. 
  • Make this ahead of time by cooking the filling a day before. Then, fill the squash and bake the next day.
  • To store leftovers: Allow the stuffed squash to cool to room temperature before placing it in the fridge for 3 to 4 days. For reheating, just microwave for a minute or two, until warmed through.
  • For freezing: For optimal freshness, wrap each squash tightly in plastic wrap or aluminum foil, then place them in a freezer-safe airtight container or a resealable freezer bag. They can be kept in the freezer for up to 3 months. 
  • Reheating: Thaw overnight in the fridge and then reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.

Nutrition Information

Calories 982kcal (49%) Carbohydrates 111g (37%) Protein 31g (62%) Fat 54g (83%) Saturated Fat 15g (75%) Polyunsaturated Fat 9g Monounsaturated Fat 27g Cholesterol 86mg (29%) Sodium 1043mg (43%) Potassium 3835mg (110%) Fiber 22g (88%) Sugar 39g (78%) Vitamin A 82528IU (1651%) Vitamin C 196mg (218%) Calcium 579mg (58%) Iron 13mg (72%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 982

% Daily Value*

Calories 982kcal 49%
Carbohydrates 111g 37%
Protein 31g 62%
Fat 54g 83%
Saturated Fat 15g 75%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 27g 135%
Cholesterol 86mg 29%
Sodium 1043mg 43%
Potassium 3835mg 82%
Fiber 22g 88%
Sugar 39g 78%
Vitamin A 82528IU 1651%
Vitamin C 196mg 218%
Calcium 579mg 58%
Iron 13mg 72%

* Percent Daily Values are based on a 2,000 calorie diet.