All the goodness of fall wrapped into one dish! This Sausage and Apple Stuffed Butternut Squash is full of earthy fall flavors that is reminiscent of the most delicious Thanksgiving Stuffing. Each butternut squash boat will become your new favorite party in your mouth! Paleo and Whole30 approved.
Cozy, hearty, and packed with nutrients–I have a new fall favorite recipe for you all today! Whether it be my Turkey Butternut Squash Chili, or my Butternut Squash Au Gratin, I can’t get enough of my favorite fall vegetable. So I set to work on creating a dinner with everything I love about “fall foods” in one: sausage, apples, celery, onion, butternut squash, fresh sage, and dried cranberries. Each stuffed butternut squash is it’s own healthy dinner package!
As I look forward to my favorite culinary holiday (Thanksgiving), I crave the taste of my favorite classics! As a nutritionist, I love taking classic recipes and making them healthy. These butternut squash boats have all the ingredients of my favorite stuffing (here is my cauliflower rice variation).
I know you guys are going to LOVE these!!!!
Is Butternut Squash Healthy?
Butternut squash is an anti-oxidant powerhouse and loaded with vitamins and minerals such as Vitamin C, E, beta-carotene, and potassium. The best part, it’s loaded fiber! Although it’s a bit higher in carbohydrates, the fiber content alone is a great reason to add it to your diet. You’ll love the rich and buttery taste. It’s a perfect addition to any meal that helps you feel fuller for longer.
How to make Sausage and Apple Stuffed Butternut Squash:
To start, we’ll need to roast our butternut squash. After slicing in half, I scooped out the seeds and sprinkled with some sea salt and avocado oil. Place the butternut squash flesh side down on a baking sheet covered in parchment paper. Roast the squash for 35-40 minutes (depending on the size of your squash).
While the squash is roasting, we’ll make the filling! We’ll start with the sausage, then add in the rest of the goodies 🙂
Once the squash is done roasting and is fork tender, we’ll scoop out some of the flesh. Leave some of that squash in there to enjoy with the filling. Place the filling inside each butternut squash boat and roast until nice and toasty!!
It also pairs well even with the Thanksgiving Turkey! Or if you’re just craving that Thanksgiving meal like me, this is a great easy weeknight dinner.
How to store and re-heat Stuffed Butternut Squash
- Store: place inside an air tight container and store for up to 3 days.
- Re-heat: Place inside a casserole dish or sheet pan and tent with foil. Bake at 350 degrees F for about 15 minutes, or until heated all the way through.
- Freeze: Place individual stuffed butternut squash in a ziploc bag or freezer bag letting out as much air as possible. Place inside the freezer for up to 3 months.
- Re-heat from frozen: Place inside a casserole dish or sheet pan and bake at 350 degrees F for about 45 minutes or until hot!
Side dishes that go well with Stuffed Butternut Squash
- Apple Slaw with Toasted Pecan Vinaigrette
- Easy House Salad
- Creamy Lemon Garlic Brussels Sprouts
- Skillet Green Beans and Bacon
Sausage and Apple Stuffed Butternut Squash
Sausage and Apple Stuffed Butternut Squash has all the taste of fall in one easy dish! Healthy, delicious, and full of nutrients.
- 2-3 Butternut Squash
- 1-2 tbsp avocado oil or olive oil
- pinch sea salt + more to taste
- 16 oz Ground Sausage* Pork, turkey or chicken
- 1 medium yellow onion diced
- 1 large honeycrisp apple diced
- 8 oz mushrooms finely diced
- 3 stalks celery diced
- 3/4 cup dried cranberries
- 1/4 cup chopped fresh sage
Preheat the oven to 375. Line a baking sheet with parchment paper. Prepare the butternut squash by cutting in half (vertically), then scoop out the seeds. Bruch some oil on the squash and sprinkle with sea salt. Place flesh side down on the parchment paper. Transfer to the oven and bake for 35-40 minutes, or until the outside is for tender. Remove from oven. Set the oven temperature to broil.
While squash is baking, make the filling. Heat a large skillet to medium high heat. Once hot, add in 1 tbsp of oil. Cook the sausage until no longer pink (about 5-7 minutes), remove the sausage to the side. Reserve 1 tbsp of the grease and keep the skillet hot.
Now toss in the onion and cook for 2-3 minutes. Then add in apples, mushrooms, and celery. Continue to cook until veggies are softened, another 5-7 minutes. Now stir in dried cranberries, fresh sage, and the sausage. Remove from heat.
Scoop out some of the butternut squash to create more of a divet to add in the filling, but ensure you leave around 1 inch along the sides to keep the squash stable. You can save the extra squash pieces and serve with the dinner, or use for something else. Evenly distribute the filling among the squash.
Transfer the squash back to the oven once the broiler is ready. Broil until nice and toasty 4-5 minutes. Remove and serve hot with additional sage and salt and pepper to taste!
*Use a sugar free sausage for a Whole30 or Paleo compliant meal.