Sausage Stuffed Butternut Squash Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
5 servings
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Calories
638 kcal
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Course
Main Course
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Cuisine
American
Sausage Stuffed Butternut Squash Recipe
Description
The preparation begins by halving the butternut squash lengthwise and roasting it with olive oil, salt, and a hint of cinnamon until tender and caramelized. Meanwhile, the filling is made by sautéing sweet onion and garlic, then cooking ground pork sausage until browned. Diced apple and kale are incorporated along with toasted pecans, pumpkin seeds, and fresh sage, balanced by spices and a splash of lemon juice that lifts the flavors. After roasting, the squash flesh is fluffed with a fork before stuffing it with the prepared sausage mixture, adding texture and contrast.
This dish provides a comforting meal that combines natural sweetness from the apple and squash with rich, savory sausage and aromatic herbs. It can work as a satisfying main or a substantial side for fall and winter meals. The various textures—from creamy squash to tender sausage to crunchy nuts—complement each other within the roasted squash shell.
For convenience, if cutting the tough squash is difficult, microwaving it briefly softens the skin. The recipe advises storing leftovers refrigerated for up to three days and freezing portions, noting kale is best added fresh after thawing to maintain texture. Reheating can be done in the oven or microwave. The sausage filling can be prepared a day or two ahead and combined with roasted squash just before serving for optimal freshness.
Ingredients
- 1 butternut squash about 3 pounds, large
- 4 tablespoons olive oil divided
- 2 teaspoons salt divided
- ¼ teaspoon cinnamon
- ½ onion diced, medium sweet
- 4 garlic finely minced, cloves
- 1 pound ground pork sausage
- 1 apple cored and diced, Gala, medium
- 2 cups kale stems removed, roughly chopped
- ½ cup pecan chopped, toasted
- ¼ cup pumpkin seeds roasted and salted
- 1 tablespoon sage finely chopped, fresh
- ¼ teaspoon black pepper
- Pinch nutmeg
- 1 teaspoon lemon juice from 1 lemon
Instructions
- Preheat the oven to 425℉.
- Cut the squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the olive oil and rub over the flesh with your hands. Sprinkle with 1 teaspoon salt and 1⁄4 teaspoon cinnamon. Meanwhile, line a large baking sheet with parchment paper.
- Place the squash flat side down on the baking sheet. Bake for 40-45 minutes, or until the squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip. Let cool for 10-15 minutes, then fluff up the flesh using a fork.
- Add the remaining 2 tablespoons olive oil to a large skillet or pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, or until translucent, stirring occasionally. Add the garlic and cook for 30 seconds more, or until fragrant. Push the onion to one side of the skillet and add the ground sausage to the empty side. Cook, breaking apart, for 7-8 minutes, or until no longer pink.
- Stir in diced apples and continue cooking for 3-4 minutes, or until the apples are slightly tender. Mix in the kale, pecans, pumpkin seeds, sage, 1 teaspoon salt, black pepper, and nutmeg. Cook for 2-3 minutes, or until the kale begins to wilt. Remove from the heat and mix in the lemon juice.
- Fill each squash half with the sausage stuffing and serve.
Notes
- If cutting the squash is difficult, pierce and microwave it for a few minutes to soften the skin before slicing.
- Leftovers keep refrigerated in an airtight container for up to 3 days; kale may wilt over time.
- Freeze the stuffed squash for up to 3 months; add fresh kale after thawing to preserve texture.
- Reheat leftovers in a 350°F oven for 15-20 minutes or microwave individual portions for 2-3 minutes on medium.
- Roast the squash and prepare the sausage filling up to 2 days ahead; combine just before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 638 kcal
% Daily Value*
| Calories | 638kcal | 32% |
| Carbohydrates | 43g | 14% |
| Protein | 20g | 40% |
| Fat | 46g | 71% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 1541mg | 64% |
| Potassium | 1395mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 29864IU | 597% |
| Vitamin C | 70mg | 78% |
| Calcium | 193mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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