Description
Stuffed Butternut Squash with Italian Sausage is a cozy, savory main filled with browned sausage, wilted spinach, toasted pecans, and sweet-tart cranberries. Roasted squash halves become edible bowls—perfect for fall dinners and holiday tables.
Ingredients
- 2 medium butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 lb Italian sausage (mild or spicy)
- 3 cups fresh spinach, roughly chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- ½ cup dried cranberries
- ½ cup pecans, toasted and chopped
- ½ teaspoon dried thyme
- ½ teaspoon ground sage
- Salt and black pepper, to taste
- ½ cup grated Parmesan or Pecorino (optional, for topping)
Instructions
1. Preheat the oven to 400°F (200°C). Line a baking sheet.
2. Brush the cut sides of the butternut squash with olive oil; season with salt and pepper. Place cut-side down on the baking sheet and roast for 40–45 minutes, until tender.
3. Meanwhile, heat a large skillet over medium heat. Add the Italian sausage and cook, breaking into crumbles, until browned and cooked through.
4. Stir in the diced onion and minced garlic; cook until softened and fragrant, 3–4 minutes.
5. Add the chopped spinach and cook just until wilted. Remove from heat.
6. Stir in the toasted pecans, dried cranberries, dried thyme, and ground sage. Taste and season with salt and black pepper.
7. Flip the roasted squash halves cut-side up. Carefully scoop out a little flesh to create a larger cavity; chop and fold that squash back into the sausage mixture.
8. Spoon the filling into each squash half, mounding slightly. Top with grated Parmesan or Pecorino, if using.
9. Return to the oven for 8–10 minutes, until heated through and the top is lightly golden and bubbly.
10. Rest 5–10 minutes before serving for cleaner slices.
Notes
Make-Ahead: Roast squash and cook filling up to 1 day ahead; store separately. Stuff and do the final 8–10 minute bake just before serving.
Variations: Swap spinach with chopped kale (sauté 2–3 minutes longer); use hot Italian sausage and a pinch of red pepper flakes for heat; add ½ cup cooked quinoa or farro to the filling for extra heartiness.
Dairy-Free: Omit the cheese or use a dairy-free alternative.
Gluten-Free: Use gluten-free certified sausage and check spice labels.
Storage: Refrigerate leftovers up to 3–4 days. Reheat at 350°F (175°C) until warmed through.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 620
- Sugar: 16g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 85mg
Keywords: stuffed butternut squash with Italian sausage, sausage stuffed squash, spinach sausage stuffing, fall dinner, gluten free dinner