0.0 from 0 votes
Sausage Stuffed Butternut Squash
This Stovetop stuffing and sausage stuffed butternut squash makes a delicious main dish loaded with flavor. The protein and veggies cook together in one dish. It's a fun way to enjoy classic butternut squash.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 4
Calories: 629 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 2 large butternut squash
- 1 pound Italian sweet sausage
- ½ cup celery diced
- ½ cup sweet onion diced
- 1 tablespoon garlic minced
- 1 tablespoon olive oil divided
- 1 pkg (6 oz) cornbread stuffing mix
- butter according to the amount on the stuffing mix
- chicken broth amount to replace the water in the stuffing mix
- ¼ cup Parmesan Cheese shredded or grated
- parsley to taste
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Slice both butternut squash in half lengthwise and cut off the stem and base of the squash.
- Using a spoon, scoop out the stringy guts and seeds and brush the cut side of the squash with ½ tablespoon of olive oil.
- Place the butternut squash halves cut side down onto your baking sheet and bake uncovered for 45-60 minutes. The squash should be firm but soft, if you prefer a softer squash you can leave it in the oven for 10-minute increments until the desired softness is reached.
- While the squash is baking, in a large skillet sauté celery and onion with the remaining ½ tablespoon of olive oil over medium heat until onion is translucent and celery is soft.
- In the same skillet with the celery and onion, prepare the stuffing mix in accordance with the package directions however, replace the water with chicken broth. Once done, set aside.
- In a medium skillet, brown the Italian sausage and drain any grease it produces.
- Combine the sausage with the stuffing until well mixed.
- Once your butternut squash is cooked, scoop out a small channel of squash the length of the squash and stuff it with your sausage stuffing mixture.
- Top the sausage stuffing butternut squash with parmesan cheese and parsley. Serve warm.
Cup of Yum
Notes
- Make sure to roast the butternut squash face down. This keeps it moist but also traps the heat inside so it cooks a bit more quickly.
- Choose similar-sized squash so they cook in the same amount of time.
- Best when served immediately! We don't recommend making this dish ahead of time.
- Find a delicious side dish at What to Serve With Ratatouille.
Nutrition Information
Calories
629kcal
(31%)
Carbohydrates
48g
(16%)
Protein
23g
(46%)
Fat
41g
(63%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Cholesterol
90mg
(30%)
Sodium
960mg
(40%)
Potassium
1678mg
(48%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
39968IU
(799%)
Vitamin C
83mg
(92%)
Calcium
287mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 629
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 41g | 63% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 90mg | 30% |
| Sodium | 960mg | 40% |
| Potassium | 1678mg | 36% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 39968IU | 799% |
| Vitamin C | 83mg | 92% |
| Calcium | 287mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.