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All the cozy goodness of fall wrapped into one dish! This Sausage and Apple Stuffed Butternut Squash is hearty, flavorful, and packed with everything you love about the season. Each roasted butternut squash boat is loaded with sausage, apples, celery, onion, fresh sage, and a pop of dried cranberries. It’s like enjoying Thanksgiving stuffing in the healthiest way possible! This recipe is going to be your new favorite fall dinner!!!
What You’ll Love About This Recipe
- All-in-one meal: Each squash half is its own perfectly portioned dinner.
- Seasonal flavors: Sweet apples, savory sausage, and earthy sage taste just like the holidays. This dish is a delicious addition to my collection of apple recipes that celebrate fall flavors and make mealtime feel festive and comforting.
- Nutritious and filling: I love how this recipe is packed with protein, veggies, and fiber to keep you full and energized.
- Perfect for any occasion: Great as a weeknight dinner or even a lighter side dish for Thanksgiving.
- Make ahead friendly: Easy to store, reheat, or freeze for later!
If you’ve been around here for a while, you know my love for butternut squash runs deep. Whether it’s my Turkey Butternut Squash Chili or creamy Butternut Squash Au Gratin, this vegetable always makes its way into my seasonal menu. So naturally, I had to create a stuffed squash recipe that delivers all the flavors of fall in one satisfying dish.
As a nutritionist, I get especially excited about recipes like this. They’re not only loaded with seasonal produce, but they’re also nutrient-dense and naturally gluten-free. You’ll love how each stuffed squash boat becomes its own healthy dinner package. I even like tossing in mushrooms for an extra layer of earthy flavor. Trust me, you guys are going to LOVE these!!!!
How to Make Sausage and Apple Stuffed Butternut Squash
- Roast the squash: Slice the butternut squash in half, scoop out the seeds, drizzle with avocado oil, and sprinkle with sea salt. Place flesh side down on a parchment-lined baking sheet. Roast at 400°F for 35 to 40 minutes, until fork tender.
- Cook the filling: While the squash is roasting, sauté sausage in a skillet. Add apples, onion, celery, sage, and cranberries, cooking until everything is softened and fragrant.
- Stuff and bake: Once the squash is roasted, scoop out some of the flesh (leaving plenty inside for flavor), then spoon in the filling. Return to the oven for a few minutes until the tops are slightly toasted.
That’s it! A simple, cozy dinner that tastes like the holidays. It also pairs beautifully with roasted turkey, so don’t be surprised if you want to bring it to your Thanksgiving table. Or keep it easy and serve it on a busy weeknight when you’re craving those holiday flavors.
How to Store and Reheat
- Store: Place leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 350°F for about 15 minutes, covered with foil.
- Freeze: Wrap each stuffed squash half in a freezer-safe bag, removing as much air as possible. Store for up to 3 months.
- Reheat from frozen: Bake at 350°F for 40 to 45 minutes until hot all the way through.
Side dishes that go well with Stuffed Butternut Squash
I love serving stuffed butternut squash with something fresh and colorful on the side. A crisp Apple Slaw with Toasted Pecan Vinaigrette adds just the right amount of sweetness and crunch, while a simple Easy House Salad balances everything with a light and refreshing touch. For something warm and savory, the Creamy Lemon Garlic Brussels Sprouts are always a perfect match.
Enjoy friends!
Sausage and Apple Stuffed Butternut Squash
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is fantastic. The stuffing goes great with many other squash including acorn and delicata. It’s yummy just on its own!
The recipe is a little unclear in one area for me. Does it require 2-3 squashes or 1 2-3lb squash?
My first time making any stuffed squash; hubby’s first time eating stuffed squash of any sort. We declared this recipe to be a keeper and will be making it on a regular basis. Thanks!!
I was so excited, I have been searching for a stuffing recipe, and this one sounds perfect! I try to chop everything the night before to make thanksgiving morning prep a little less stressful.
Can they’re be frozen after they’re cooked?
Yes, freeze in an air tight bag. Re-heat from frozen at 350 or 45 minutes. I updated the storing/freezing/re-heating directions in the blog post!
Is there a nutritional break down of this recipe? Calories per serving etc.
They are listed at the bottom of the recipe card.
I used 80% ground turkey and 20% ground sausage (for some fat and flavor) and topped with toasted pecans. So good!
Love that!!
These are delicious. Can they be frozen after they’re cooked?
Yes! I just updated directions in the above post for freezing.
Can you use fresh cranberries?
Yes, but it will be more tart and have a different flavor profile.
The Stuffed Butternut squash was delicious!!!