Stuffed Butternut Squash Recipe

Name: Stuffed Butternut Squash Recipe
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8 servings (¼ squash per person)
Ingredients: 2 butternut squash (about 2 lbs each); 1 Tbsp olive oil; 1 small yellow onion, diced (about 1 cup); 4 stalks celery, diced (about 1 cup); ½ tsp salt; ¼ tsp chili flakes; ½ tsp poultry seasoning; ⅛ tsp freshly cracked black pepper; 1 lb ground mild Italian sausage; 3 cups spinach; 1 cup shredded cheddar, divided; 2 Tbsp maple syrup; 1 Tbsp olive oil; 4 cloves garlic, minced; ¼ tsp salt; ⅛ tsp freshly cracked black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings
8 servings (¼ squash per person)
Calories
394 kcal
Course
Main Course
Cuisine
American

Stuffed Butternut Squash Recipe

Jeffrey Yu

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This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!

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Ingredients

Servings

Stuffed Squash Ingredients

2 butternut squash (about 2 lbs each) $5.12
1 Tbsp olive oil $0.19
1 small yellow onion, diced (about 1 cup) $0.70
4 stalks celery, diced (about 1 cup) $0.32
½ tsp salt $0.01
¼ tsp chili flakes $0.06
½ tsp poultry seasoning $0.11
⅛ tsp freshly cracked black pepper $0.01
1 lb ground mild Italian sausage $3.75
3 cups spinach $0.99
1 cup shredded cheddar, divided $0.98

Marinade Ingredients

2 Tbsp maple syrup $0.48
1 Tbsp olive oil $0.19
4 cloves garlic, minced $0.12
¼ tsp salt $0.01
⅛ tsp freshly cracked black pepper $0.01

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Instructions

Preheat oven to 400F. Cut butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half. Seed squash and puncture sides with a fork.
Whisk together maple syrup, olive oil, minced garlic, salt, and pepper.
Brush the flesh of the squash with the maple marinade mixture.
On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
While the squash is pre-baking, prepare your filling: Combine olive oil, diced onion, diced celery, salt, chili flakes, poultry seasoning, and black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
Then, add the ground sausage to the pan and break it up with a spatula. Cook the sausage until completely browned.
Stir in fresh spinach.
Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.