Description

This Sausage Stuffed Butternut Squash is a comforting and nutritious dish that beautifully combines the natural sweetness of roasted butternut squash with a savory, flavorful sausage filling. Enhanced with aromatic herbs, garlic, spinach, and Parmesan cheese, this recipe is perfect for an elegant dinner or a hearty family meal. Roasting the squash brings out its tender texture while the sausage mixture adds a rich, satisfying element to every bite.

Ingredients

Scale

For the Butternut Squash

1 large butternut squash, halved and seeded
2 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste

For the Sausage Stuffing

1 pound Italian sausage (pork or turkey), casings removed
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/4 teaspoon red pepper flakes (optional)
2 cups fresh spinach, chopped (optional)
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese, plus extra for topping
Fresh parsley, chopped, for garnish

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Instructions

Prepare and Roast the Squash: Preheat your oven to 400°F (200°C). Brush the cut sides of the butternut squash with 1 tablespoon of olive oil, then season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender when pierced with a fork.
Cook the Sausage Filling: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and fully cooked through. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic, thyme, red pepper flakes, and chopped spinach if using; cook for 1-2 minutes until fragrant and the spinach wilts. Remove from heat and stir in the breadcrumbs and Parmesan cheese to combine.
Scoop and Mix Squash Flesh: Once the squash is roasted, carefully scoop out some of the flesh from each half, leaving a small border to keep the shape intact. Chop the scooped flesh and fold it into the sausage mixture to enrich the filling.
Stuff and Bake: Turn the squash halves cut-side up and generously fill them with the prepared sausage mixture. Sprinkle extra Parmesan cheese on top if desired. Return to the oven and bake for another 10-15 minutes, or until the filling is golden and heated through.
Garnish and Serve: Remove the stuffed squash from the oven, garnish with fresh chopped parsley, and serve warm as a hearty main dish.

Notes

You can substitute Italian sausage with a plant-based sausage for a vegetarian option, though the nutrition and diet classification will change accordingly.
Spinach is optional but adds a nice color contrast and extra nutrients.
Leftover stuffed squash can be refrigerated for up to 3 days and reheated in the oven for best texture.
For a lower-carb version, reduce or omit the breadcrumbs and adjust seasoning to taste.
If Parmesan is not available, a hard aged cheese like Pecorino Romano can be used as a substitute.