Sausage stuffed butternut squash is a comforting, hearty dish that combines roasted butternut squash’s natural sweetness with the savory flavors of sausage, spinach, apple, and nuts.

This perfect blend of textures and flavors creates a satisfying, wholesome meal for fall or winter. Whether served as a main course for weeknight dinners or as a side dish on your holiday menu alongside other delicious sides, it’s a crowd-pleaser. If you are searching for butternut squash recipes, check out Stuffed Butternut Squash or Gratin Butternut.

Sausage Stuffed Butternut Squash cooked and served on a white plate with fresh rosemary around it

Recipe Overview: Sausage Stuffed Butternut Squash

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Servings: 2 people
  • Cook Method: Oven-roasted, skillet-cooked filling, finished under the broiler
  • Flavor & Texture: Sweet, tender roasted squash filled with savory sausage, juicy apples, spinach, crunchy nuts, and tart cranberries.
  • Difficulty: Easy. While the squash roasts, prepare the filling on the stovetop.
  • Why this Recipe? Everything you love about fall in one beautiful dish! The sweetness of roasted butternut squash and apples, the savory sausage, and the wonderful crunch of nuts come together for a comforting dinner that looks impressive but is surprisingly easy to prepare.
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If you love cooking with seasonal squash as much as I do, you will also enjoy my cozy pumpkin and winter squash recipes. They are full of comforting fall flavors and perfect for those evenings when you want something warm and delicious on the table.

The natural sweetness of the butternut squash pairs beautifully with the savory sausage filling, creating a delicious contrast of flavors. It’s also packed with hearty ingredients like spinach and nuts, making it both satisfying and wholesome.

In this Article

Welcome Fall!

There is something about the crisp morning air that makes me want to head straight into the kitchen and prepare something warm and comforting. I love fall and winter cooking, and this sausage stuffed butternut squash is the perfect way to welcome the season.

Beautiful enough for your Thanksgiving or Christmas table, yet simple enough for a cozy weeknight dinner, it can be enjoyed as a hearty main course or a delicious holiday side dish.

A Note From Giangi

A complete meal in one beautiful dish. Tender roasted butternut squash filled with savory sausage, spinach, apples, and nuts. Every bite brings together wonderful flavors and textures.

Perfect for fall entertaining. It looks beautiful on the table and is special enough for Thanksgiving or Christmas, yet easy enough to enjoy during the week.

Easy to make your own. Use spicy or mild Italian sausage, change the nuts, or add your favorite herbs. There are so many delicious possibilities.

Simple preparation. While the squash roasts in the oven, you can prepare the filling. Everything comes together with very little fuss.

Giangi

How can butternut squash be made easier to cut?

Cutting into butternut squash can be daunting, as the outer skin is quite hard to cut through easily.

I have found that boiling the squash for a few minutes softens the skin and makes it a lot more manageable. Bring a large pot of water to a boil, and gently drop your squash in.

Bring the water back to a boil. Please turn off the heat and let it rest in the water for a few minutes.

You can also use the microwave method by cutting off the end and microwaving it for 2 minutes.

What kind of sausage to use?

I used Hatch green chili pork sausage, which added lots of flavor and gave the squash a bit of a kick. You can use Italian sausage or any spicy sausage that you like.

Of course, if you do not like spicy sausage, use mild or sweet Italian sausage.

Chicken sausage can work well with this recipe, too.

However, do remove the casing and crumble your sausage before cooking.

Since I combined it with the ground pork, I worked the sausage mixture before adding it to the skillet to make it easier to blend and cook.

I love how the sausage balances the sweetness of the roasted squash. If you are looking for a different filling, you may also enjoy my stuffed butternut squash recipe, another wonderful way to enjoy this seasonal vegetable.

hatch green chile pork sausage removed from the casing

Key Ingredients

ingredients for sausage stuffed butternut squash

Butternut squash – is rich in dietary fiber and a great source of vitamins A, B6, C, and E as well as minerals including magnesium, potassium, and manganese.

Olive oil – to brush over your squash before being roasted.

Pork sausage with hatch green chiles or Italian sausage – hatch green chiles are in season and I could not pass up the opportunity to enjoy them,

Ground pork – added another layer of richness to your meal.

Yellow onion and garlic – add a layer of flavor to your stuffing

Baby spinach—I used fresh spinach, which I added and cooked with the sausage. If you want to use frozen spinach, thaw it completely and drain any liquid before adding it to the skillet. Finely chopped Toscano kale is another option. Save a handful of spinach that you can add at the last minute to your apple sausage filling so it will be bright green.

Apple – Fiji apple is rich and cooks beautifully. I wash, peel, core and chop in little pieces. Adds such a beautiful flavor to the butternut squash recipe.

Fresh rosemary – My herb of choice and the richness of the oils bring forward all the flavors

Almonds – my favorite fall nuts, and I could not wait to add them to this dish. It gives it a crunchy bite, and the longer it sits with all the other ingredients, the richer in flavor it becomes.

Steamed chestnuts – Add sweetness to the apple sausage filling. Starting to be on our grocery shelfs and I always have a couple of jars hiding just in case I get a craving or want to add it to my recipes.

Dried Cranberries – bring sweetness to all the other ingredients.

Salt and black pepper – your seasonings.

Brandy – yes, I used brandy. You will be amazed how two tablespoons bring out all the flavors above,ve and since the alcohol will be burned off, the essence of the brandy will infuse the sausage and apples wonderfully. A must-t;y, you will welcome me later. Cognac or whisky can be used instead, and you can also skip it if you wish.

Get Creative With Variations

One of the things I love most about this sausage-stuffed butternut squash is how easy it is to make it your own. A few simple changes can bring wonderful new flavors to this cozy fall dish.

Change the greens: Substitute kale for spinach. Just remember that kale takes a little longer to cook.

Try different meats: Ground turkey or turkey sausage makes a delicious alternative. You can also replace the ground pork with ground beef.

Add a little sweetness: Swap the dried cranberries for raisins or dried cherries. Both pair beautifully with the sausage and roasted squash.

Play with herbs and seasonings: Fresh sage is wonderful instead of rosemary. A pinch of cinnamon or nutmeg adds a lovely warmth, especially during the holidays.

Make it extra cheesy: Sprinkle Parmesan or Gruyère over the filling before placing it under the broiler. The melted cheese creates a beautiful golden topping.

Add more vegetables: Sautéed mushrooms or shallots bring an extra layer of flavor to the sausage filling.

Finish with a sprinkle of fresh parsley for a touch of color, and enjoy experimenting. Sometimes the simplest changes create the most delicious surprises.

If you enjoy stuffed vegetables as much as I do, you may also love my stuffed butternut squash with cheese. It is another delicious way to enjoy this wonderful fall vegetable.

As I mentioned above, have fun creating your masterpiece.

How to Roast Butternut Squash

Start with this step, as it will take longer to cook.

Step 1: Preheat the oven.

Step 2: Slice the butternut squash in half lengthwise. More details are in the Pro Tips section.

Step 3: Scoop out the seeds with a spoon.

Step 4: Lightly oil it and season each half generously with salt and pepper.

Step 5; Place cut side down on parchment paper on a baking sheet and bake for 40 to 45 minutes.

Roasting brings out the natural sweetness of butternut squash, which is why I love using it in so many fall dishes. For another comforting way to enjoy it, try my creamy butternut squash risotto. It is rich, delicious, and perfect for a cozy dinner.

butternut squash sliced in half and placed on a parchment paper over a cookie sheet

How to Make Sausage Stuffed Butternut Squash

While you wait for the squash to roast, it is time to start the stuffing.

sausage meat redy to be cooked

Step 1: Remove the sausage from the casing and pull it apart. Add the sausage and the ground pork to a large skillet and break it up

sausage meat all cooked

Step 2: Cook until slightly browned.

spinach garlic and onion added to the meat mixture

Step 3: Add the chopped onions, garlic I used a garlic press to make my life easier, and the spinach. Stir over medium heat until the spinach is wilted.

apples, almond and chestnut added to the skillet

Step 4: Add the chopped apples, rosemary, almonds, cranberries, and chestnuts, and cook until the apples are soft.

Step 5: Add the brandy to the center of the skillet and cook over medium heat until the liquid evaporates. Set the butternut squash stuffing aside.

butternut squash out of the oven

Step 6: Once the butternut squash halves are cooked, gently flip them over.

some of the internal flesh removed to make roon for the stuffing

Step 7: Remove some of the flesh to make room for the filling. You can save the flesh for soup or mashed potatoes.

Step 8: Turn on the broiler and ensure the rack is about 6 to 7 inches from the heat source. If the filling is too cold, warm it up before placing it in the squash cavities.

butternut squash out from under hte broiler

Step 9: Place your stuffed butternut squash under the broiler for up to 5 minutes or until golden on the top.

Step 10: Serve in large dishes with a border so all the filling will stay on your plate.

ready to be enjoyed on a white serving plate

Giangi’s Pro Tips

Choose a squash that sits flat. This will make it easier to roast and keep the filling in place when serving.

Make cutting easier. Butternut squash has a tough skin. If it is difficult to cut, microwave it briefly to soften it slightly before carefully slicing it in half.

Don’t overcook the spinach. I always save a handful to add toward the end. It keeps its beautiful green color and makes the finished dish even more appealing.

Save the extra squash. When you scoop out some of the roasted flesh to make room for the filling, don’t throw it away. It is delicious mashed with a little butter or added to soup. Don’t throw away that delicious roasted squash! You can use it in soups, mashed squash, or even my creamy butternut squash risotto for another comforting fall dinner.

Watch the broiler carefully. The filling is already cooked, so you only need a few minutes to give the top a beautiful golden finish.

Can You Make Sausage Stuffed Butternut Squash Ahead of Time?

Absolutely! You can roast the squash and prepare the sausage filling a day ahead. Store them separately in airtight containers in the refrigerator.

When you are ready to serve, warm the filling and squash, assemble everything, and finish under the broiler until beautifully golden and heated through.

I love recipes that let me enjoy my guests instead of spending the entire evening in the kitchen.

What dishes can you serve alongside?

This sausage-stuffed butternut squash is quite filling, so I like to keep the side dishes light and fresh.

A butter lettuce salad with shallot vinaigrette is wonderful alongside it. The delicate lettuce and tangy dressing balance the richness of the sausage beautifully.

I also love serving it with my spinach salad with citrus dressing.

Storing and Reheating

Storing: You can refrigerate your leftovers in an airtight container for up to 3 days.

Reheat: Reheat your squash in a preheated oven at 350°F for about 30 minutes, or until all the ingredients are heated through.

Sausage Stuffed Butternut Squash FAQs

What meat goes best with butternut squash?

Beef, chicken, bacon, and ham go well with the butternut squash.

Can you eat the skin on a stuffed butternut squash?

Yes, you can eat it. However, some squash skins are unpleasant to eat. I do not care for it.

How do I get rid of butternut squash hands?

Butternut squash can cause an allergic skin reaction called squash hands. Wearing gloves while working with the fruit will prevent this reaction. A hydrocortisone cream can alleviate symptoms of squash hands. Try not to scratch it, either, to prevent it from worsening. I have this issue, and it can be painful.

Do you have to peel butternut squash before stuffing it?

No. Leave the skin on while roasting and stuffing. It helps the squash hold its shape and makes serving easier.

Can I use Italian sausage instead of pork sausage with Hatch green chiles?

Absolutely! Mild or spicy Italian sausage works beautifully. Choose whichever you prefer.

How do I know when butternut squash is fully roasted?

Insert the tip of a knife into the thickest part. It should slide in easily with very little resistance. The squash should be tender but still hold its shape.

Can I make this recipe without the brandy?

Yes. The brandy adds another layer of flavor, but you can leave it out and still have a delicious dish.

Sausage Stuffed Butternut Squash served on a white round plate and surrounded with fresh rosemary and an apple

More Squash Recipes You Will Love

If you tried this Sausage Stuffed Butternut Squash or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.

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Sausage Stuffed Butternut Squash

5 from 5 votes
Sausage Stuffed Butternut Squash
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 people
Author: Giangi Townsend
Sausage stuffed butternut squash with apples, spinach, and cranberries. A hearty, delicious fall dinner that's perfect for holiday entertaining.
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Ingredients 

Instructions

  • Preheat the oven to 400°F.
  • With a very sharp knife, slice the butternut in half lengthwise. Scoop the seeds out of the butternut squash with the help of a spoon. Lightly oil the butternut squash and season generously with salt and pepper.
  • Lay the butternut squash, cut side down on a baking sheet, and bake for 40 to 55 minutes.
  • In a skillet, add the sausage and the ground pork to a sauté pan over medium heat. Use a spatula to break up the sausage and cook until slightly browned.
  • Add the onion, garlic, and spinach and stir for 3 to 4 minutes until the spinach is wilted.
  • Add the apples, rosemary, almond, cranberries, and chestnut and cook until the apples have softened. Add the brandy and cook over medium heat until all the liquid has evaporated. Set the stuffing for butternut squash aside.
  • When the butternut squash halves are cooked, remove them from the oven, flip them over and remove some of the flesh to make room for the filling. Save the removed flesh to make mashed squash later.
  • Turn on the broiler. Fill the butternut squash with the apple sausage filling and place it under the broiler, 6 -inches away from the heat source, and broil the filled butternut squash for up to 5 minutes or until golden on the top.

Equipment

Notes

 

Choose a squash that sits flat. This will make it easier to roast and keep the filling in place when serving.
Make cutting easier. Butternut squash has a tough skin. If it is difficult to cut, microwave it briefly to soften it slightly before carefully slicing it in half.
Don’t overcook the spinach. I always save a handful to add toward the end. It retains its beautiful green color, making the finished dish even more appealing.
Save the extra squash. When you scoop out some of the roasted flesh to make room for the filling, don’t throw it away. It is delicious mashed with a little butter or added to soup.
Watch the broiler carefully. The filling is already cooked, so you only need a few minutes to give the top a beautiful golden finish.

Nutrition

Calories: 872kcal | Carbohydrates: 98g | Protein: 29g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 119mg | Potassium: 2361mg | Fiber: 15g | Sugar: 35g | Vitamin A: 44150IU | Vitamin C: 114mg | Calcium: 314mg | Iron: 6mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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