Description
This hearty and flavorful recipe for Apple Sausage Stuffed Butternut Squash is a perfect dish for autumn dinners. Roasted butternut squash halves are filled with a savory mixture of sausage, apples, nuts, and cranberries, creating a delicious blend of sweet and savory flavors.
Ingredients
Scale
For the Squash:
- 2 medium butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Filling:
- 1 tablespoon butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 pork or chicken sausages (about 8 ounces), casings removed
- 1 apple, peeled and diced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon cinnamon
- 1/4 cup chopped walnuts or pecans (optional)
- 1/4 cup dried cranberries
- 1/4 cup grated Parmesan or shredded mozzarella (optional)
- Chopped fresh parsley for garnish
Instructions
- Preheat oven and prepare squash: Preheat oven to 400°F (200°C). Drizzle the cut sides of the squash with olive oil, sprinkle with salt and pepper, and roast cut-side down for 35–40 minutes.
- Prepare the filling: In a skillet, sauté onion in butter until soft. Add garlic, sausage, apple, herbs, and seasoning. Stir in nuts, cranberries, and cheese if using.
- Stuff the squash: Fill the roasted squash halves with the sausage mixture and bake for an additional 10 minutes.
- Garnish and serve: Garnish with parsley before serving.
Notes
- You can prepare the filling ahead and refrigerate until ready to stuff.
- For a vegetarian version, swap sausage for lentils or a grain-based filling like quinoa.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 420
- Sugar: 14g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 45mg
