this sausage Stuffed Butternut Squash The perfect hearty side of Thanksgiving. Filled with vanilla sausage apple filling, sour cherries and parmesan cheese, it's so delicious in one bite. This is a sweet and delicious fall paradise.
Why you’ll love stuffed butternut squash
This Roasted Stuffed Butternut Squash with Sautéed Sausage, Apple and Spinach Stuffing will be the star of your Thanksgiving dinner.
- Classic. Roasted butternut squash is a classic side dish once the leaves start to fall off.
- Sweet and salty. A balance of naturally sweet, fruity, savory cheese and herb sausage.
- healthy. Each bite is packed with baby vegetables, all-natural sausage, apples, dried cherries and Parmesan cheese.
- Suitable for beginners. Once the filling is ready, the oven and broiler handle the rest.
Ingredient description
Apples and dried cherries bring all the sweetness, while sausage and parmesan bring a delicious flavor to the party. Scroll to the recipe card at the bottom of the post for exact quantities.
Roasted Butternut Squash
- Butternut Squash – Avoid using items that are dented or bruised.
- olive oil- Vegetable, corn, and canola oils also work.
- Salt – Kosher salt is best.
for filling
- All Natural Sausage – You can use pork, turkey or beef sausage.
- yellow onion—— White onions are a great substitute.
- apple – I prefer green apples because they hold their shape better when cooked.
- baby spinach – If you chop the spinach and remove the stems, go for regular spinach.
- fresh thyme – Dried thyme also works.
- Parmesan cheese – Freshly grated cheese is better than bottled cheese.
- Dried cherries—— Feel free to use dried cranberries.
How to Make Stuffed Butternut Squash
Don't skip the grilled chicken, as it will give the juicy sausage-spinach filling a chance to brown. Scroll to the bottom of the post to see the full recipe card.
- Prepare the oven. Preheat it to 400F. Line a baking sheet with aluminum foil. Set it aside. You can also use parchment paper.
- Prepare the butternut squash. Cut them in half and scoop out the seeds with a spoon, making holes in each seed. They should look like bowls. Season with olive oil and salt.
- Bake them. Turn the butternut squash over so that the flat flesh side is down and the peel/skin is facing up. Bake for 30-40 minutes or until fork tender. Remove from oven. Flip and scoop more flesh from the rest of the squash until there is a 1/4-1/2-inch border on the sides.
- Brown sausage. Place sausage in a large skillet over medium-high heat. Cook 6-8 minutes or until browned. Use a spoon or spatula to break up any large chunks.
- Make the filling. Preheat broiler to high. Add onions and apples to skillet and sauté for 3-4 minutes or until soft and fragrant. Add spinach and thyme and cook 2-3 minutes or until spinach is wilted. Stir in Parmesan cheese and dried cherries. Mix well.
- Roast pumpkin. Stuff butternut squash with apple sausage filling. Bake for 5 minutes or until filling is nice and tasty.
- Serve. Remove from broiler. Let cool for 10 minutes. Garnish with parsley and more Parmesan cheese and enjoy!
Tips and variations
You can use baby acorn squash, leftover stuffing, or prepare sausage filling ahead of time to make this stuffed butternut squash pasta.
- Check size. Choose butternut squash that are similar in size so they cook evenly in the oven, otherwise you'll end up with undercooked and overripe squash on the same tray.
- Be prepared in advance. Cook the filling up to 3 days in advance and refrigerate or freeze. Reheat the butternut squash when it's time to put it in the oven before dinner.
- Use leftovers. Stir in 1-2 cups of mine Kale and Shaved Brussels Sprouts Salad or Roasted Green Beans and Mushrooms Adding to the filling will help reduce food waste.
- Roasted Acorn Squash. If you have acorn squash but not butternut squash, this is an easy variation of the recipe.
- seasoning. Mix 1/2 tbsp smoked paprika1/2 tablespoon garlic powder, 2 teaspoons onion powder, 1/4 teaspoon black pepper, and 1/2 sprig rosemary are added to the filling to add depth and flavor.
- Cornbread Sausage Stuffing. If you like cornbread and a sweet butter filling, this is perfect.
- Cranberry Sausage Stuffing. Toasted sourdough bread with celery and smoked maple syrup is always a good idea.
Food recommendations
This hearty butternut squash is an easy side dish for Thanksgiving. i like with my thanksgiving turkey, Maple Smoked Turkeyand Garlic Herb Turkey Breast. If you like steak, try mine Cast Iron Cowboy Steak and New York Steak with Balsamic Vinaigrette. Other vegetarian ideas include mine Air Fryer Asparagus and Air Fryer Green Beans.
Make sure they are completely cool before storing to prevent spoilage.
- refrigerator: Store them in an airtight container for up to 4 days. If the pulp feels slimy or tastes sour, discard immediately.
- refrigerator: This only works with fillings. Place it in a freezer bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight and follow the recipe as usual.
- To reheat: Bake at 300 degrees F for 30-40 minutes or microwave for 30 seconds until hot.
More Thanksgiving Side Dishes
describe
This sweet and savory stuffed butternut squash recipe paired with juicy sausage-apple stuffing is an easy side dish for Thanksgiving.
Roasted Butternut Squash:
Apple Sausage Filling:
- Preheat oven to 400°F.
- Cut the butternut squash in half and scoop out the seeds.
- Place meat side up on a baking sheet lined with foil. Season with olive oil and salt.
- Turn the butternut squash over so that the flesh side is facing down.
- Bake for 30-40 minutes, or until squash is tender.
- Meanwhile, add sausage to a large skillet. Break up the sausage with a wooden spoon and cook until the sausage is browned.
- Add onion and diced apple. Saute for 3-4 minutes.
- Next, add the spinach and fresh thyme. Sauté until spinach is wilted, about 2-3 minutes, stirring throughout.
- Finished with Parmesan cheese and dried cherries. Stir to combine everything.
- While the butternut squash is cooked. Remove from oven. Change oven to HIGH Broiler.
- Turn the squash over and scoop out more of the inside so you have a 1/4-inch-1/2-inch border on the sides, then fill with the apple-sausage mixture.
- Place under the broiler for 5 minutes until sausage is browned.
- Garnish with chopped parsley.
- Serve.
