5.0 from 15 votes
Sausage Stuffed Butternut Squash Recipe
The first bite of this Sausage Stuffed Butternut Squash always gets the same reaction: "Wow, it tastes like Fall in my mouth!" And y’all, it really does. With earthy sage, sweet caramelized butternut squash, tart apples, and savory sausage crumbles, it’s a cozy combo of everything you crave this season.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 5 servings
Calories: 638 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 large butternut squash about 3 pounds
- 4 tablespoons olive oil divided
- 2 teaspoons salt divided
- ¼ teaspoon cinnamon
- ½ medium sweet onion diced
- 4 garlic cloves finely minced
- 1 pound ground pork sausage
- 1 medium Gala apple cored and diced
- 2 cups kale stems removed, roughly chopped
- ½ cup chopped toasted pecans
- ¼ cup roasted and salted pumpkin seeds
- 1 tablespoon finely chopped fresh sage
- ¼ teaspoon black pepper
- Pinch of 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.
Cup of Yum
Notes
- Cutting the squash: If you are having trouble cutting into the squash, poke a couple of holes and microwave it for a few minutes. The skin should be easy to cut into now!
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. (The kale will begin to wilt after this time.) Freeze for up to 3 months, but if freezing, save the kale to add after thawing.
- Reheating: Reheat in a 350°F oven for 15-20 minutes or microwave individual portions for 2-3 minutes on medium.
- Prep Ahead: Roast the squash and make the sausage filling (without the kale) up to 2 days in advance. Combine them just before serving for the best texture.
Nutrition Information
Calories
638kcal
(32%)
Carbohydrates
43g
(14%)
Protein
20g
(40%)
Fat
46g
(71%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
Monounsaturated Fat
24g
Trans Fat
0.2g
Cholesterol
65mg
(22%)
Sodium
1541mg
(64%)
Potassium
1395mg
(40%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
29864IU
(597%)
Vitamin C
70mg
(78%)
Calcium
193mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 638
% 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.