Apple Sausage Stuffed Butternut Squash
Do you need a new fall recipe? Apple Sausage Stuffed Butternut Squash is one of our favorite things to make this time of year. The stuffing is made up of apples, sausage, and sage. This dish is delicious and perfect for any occasion!
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Get Creative With The Stuffing
Apple and sausage are two of the classics of stuffing but there are other options:
- Vegan – replace the meat with quinoa or rice
- Greens – add some kale or spinach along with the herbs
- Cheese – try something like goat’s cheese sprinkled on top in place of Parmesan
What To Serve with Sausage Stuffed Butternut Squash
This recipe works just fine as a starter or a side dish but you can also serve it alongside other dishes as part of a main meal. You can serve it with different meats such as sliced turkey or roast chicken. Or it could be part of a larger buffet with dishes such as balsamic roasted Brussel Sprouts or Garlic Mashed Cauliflower.
What you need to make Apple Sausage Stuffed Butternut Squash
- Non-stick cooking spray
- 2 butternut squash, cut in half, seeds and pulp removed
- 3 T. extra virgin olive oil, divided
- 3-4 cloves garlic, peeled and finely minced
- ½ red onion, chopped
- 1½ c. baby Portobello mushrooms, cleaned and sliced
- 1 lb. spicy bulk Italian sausage (such as salami)
- 2 T. fresh sage leaves, julienned
- 2 medium apples, peeled, cored, and chopped into small chunks
- 2 t. ground cinnamon
- 4 oz. walnuts, chopped
- 3 T. cold butter, cut into small chunks
- 2 T. brown sugar (optional)
- Parmesan cheese, freshly grated
- Fresh parsley, chopped for garnish
- Sea salt and black pepper, to taste
Kitchen equipment
- 2 x 13×9 inch baking sheet
- Large skillet
How to make the recipe
Place top oven rack in the center position and pre-heat oven to 375°F.
Spray two 13 x 9” glass baking dishes with non-stick cooking spray. Place butternut squash halves in glass dishes, cut side up. Brush exposed edges lightly with olive oil.
Place both dishes in pre-heated oven. Bake until soft enough to scoop out interior with a spoon, approximately 45-50 minutes. (Actual baking time will vary depending on individual oven temperature, size of squash, and how ripe it is).
While the squash is baking, add remaining olive oil, garlic, and onion to a large skillet set over medium heat. Sauté, stirring occasionally, until the onion softens and starts to develop some color, approximately 4-5 minutes.
Add mushrooms and cook, stirring occasionally, until they develop some color and start to release their liquid, approximately 4-5 minutes.
Add the sausage to the skillet and cook until it is mostly brown, approximately 6-8 minutes. Break the sausage apart with a spatula or wooden spoon while it cooks.
Add fresh sage, chopped apples, and cinnamon. Continue cooking over medium heat for 2-3 minutes or until apples soften, stirring occasionally.
Remove from heat and drain excess liquid from skillet, if necessary. Stir in chopped walnuts and season with salt and black pepper, to taste. Stir to combine and set aside.
When ready, remove squash from oven and cool slightly. Reduce oven temperature to 350°F.
Transfer the squash, one at a time, to a cutting board. With a sharp knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border and reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process. When finished, return each empty squash shell to a baking dish.
Cut the cooked squash into bite-sized chunks and add to apple-sausage mixture. Gently fold together until all ingredients are thoroughly combined.
Spoon apple-sausage mixture into empty squash shells and top each with chunks of butter, brown sugar, if using, and freshly grated Parmesan cheese.
Place in oven and bake for 25-30 minutes or until filling is warmed through and nicely browned. Remove from oven and top with additional Parmesan cheese and chopped fresh parsley, if desired, before serving. Enjoy!
Storing the recipe
Freezing the recipe: You can freeze cooked butternut squash for up to 3 months. Let it cool completely then wrap tightly in clingfilm. Store it in the freezer and defrost thoroughly before reheating and serving.
Recipe tips
For less heat, use ½ pound spicy and ½ pound mild Italian sausage. If you prefer a sweeter dish, add more brown sugar prior to baking.
If you have leftover apple sausage stuffing, mix it with some sautéed cauliflower rice for a tasty light meal.
Apple Sausage Stuffed Butternut Squash
Combine fall classic ingredients in this tasty dish that uses apple and sausage stuffed butternut squash as an appetizer, side dish or part of a buffet menu
Ingredients
- Non-stick cooking spray
- 2 butternut squash, cut in half, seeds and pulp removed
- 3 T. extra virgin olive oil, divided
- 3-4 cloves garlic, peeled and finely minced
- ½ red onion, chopped
- 1½ c. baby Portobello mushrooms, cleaned and sliced
- 1 lb. spicy bulk Italian sausage (such as salami)
- 2 T. fresh sage leaves, julienned
- 2 medium apples, peeled, cored, and chopped into small chunks
- 2 t. ground cinnamon
- 4 oz. walnuts, chopped
- 3 T. cold butter, cut into small chunks
- 2 T. brown sugar (optional)
- Parmesan cheese, freshly grated
- Fresh parsley, chopped for garnish
- Sea salt and black pepper, to taste
Instructions
Place top oven rack in the center position and pre-heat oven to 375°F.
Spray two 13 x 9” glass baking dishes with non-stick cooking spray. Place butternut squash halves in glass dishes, cut side up. Brush exposed edges lightly with olive oil.
Place both dishes in pre-heated oven. Bake until soft enough to scoop out interior with a spoon, approximately 45-50 minutes. (Actual baking time will vary depending on individual oven temperature, size of squash, and how ripe it is).While the squash is baking, add remaining olive oil, garlic, and onion to a large skillet set over medium heat. Sauté, stirring occasionally, until the onion softens and starts to develop some color, approximately 4-5 minutes.
Add mushrooms and cook, stirring occasionally, until they develop some color and start to release their liquid, approximately 4-5 minutes.
Add the sausage to the skillet and cook until it is mostly brown, approximately 6-8 minutes. Break the sausage apart with a spatula or wooden spoon while it cooks.
Add fresh sage, chopped apples, and cinnamon. Continue cooking over medium heat for 2-3 minutes or until apples soften, stirring occasionally.
Remove from heat and drain excess liquid from skillet, if necessary. Stir in chopped walnuts and season with salt and black pepper, to taste. Stir to combine and set aside.
When ready, remove squash from oven and cool slightly. Reduce oven temperature to 350°F.
Transfer the squash, one at a time, to a cutting board. With a sharp knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border and reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process. When finished, return each empty squash shell to a baking dish.
Cut the cooked squash into bite-sized chunks and add to apple-sausage mixture. Gently fold together until all ingredients are thoroughly combined.
Spoon apple-sausage mixture into empty squash shells and top each with chunks of butter, brown sugar, if using, and freshly grated Parmesan cheese.
Place in oven and bake for 25-30 minutes or until filling is warmed through and nicely browned. Remove from oven and top with additional Parmesan cheese and chopped fresh parsley, if desired, before serving.
Notes
For less heat, use ½ pound spicy and ½ pound mild Italian sausage. If you prefer a sweeter dish, add more brown sugar prior to baking.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 883Total Fat: 69gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 89mgSodium: 1021mgCarbohydrates: 43gFiber: 9gSugar: 21gProtein: 30g
