Name: Apple Sausage Stuffed Butternut Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ pound butternut squash; 1 tablespoon extra virgin olive oil; Kosher salt and ground black pepper, to taste; ½ pound Italian sausage; ½ onion, diced; 3 garlic cloves, minced; 2 cups lightly packed baby spinach; 1 apple, cored and diced; 1 tablespoon finely chopped fresh sage; ½ tablespoon finely chopped fresh rosemary; ⅓ cup dried unsweetened cranberries; ¼ cup pecans, roughly chopped

If you’re on the lookout for a cozy, flavorful dish that screams fall comfort food, you’re in for a treat with this Apple Sausage Stuffed Butternut Squash Recipe. I absolutely love this because it blends savory sausage, sweet apples, and earthy herbs into a golden roasted butternut squash shell. Once you try it, you’ll find that it’s not only delicious but surprisingly simple to pull together – perfect for an impressive weeknight dinner or a special weekend meal.

❤️

Why You’ll Love This Recipe

Perfect Balance of Flavors: The sweet apples and cranberries mingle beautifully with savory sausage and fresh herbs.
Nutritious and Filling: Butternut squash is packed with vitamins and fiber, making this more than just a tasty meal.
Impressively Simple: You don’t need to be a kitchen pro to nail this dish – just a little prep and some love.
Great for Entertaining: Its beautiful presentation means it works just as well for family dinners as it does for holiday gatherings.

Two halves of roasted butternut squash with a golden-orange smooth surface, placed on a white rectangular baking dish on top of a white marbled surface. Each squash half is filled with a mix of small diced apples with red and cream colors, browned ground meat, green spinach leaves, chopped white onion, dried red cranberries, and pecans, adding variety in texture and color. A silver spoon holding some of the mix is scooping into the squash on the right. Below the baking dish is a silver pan filled with the same mix on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Apple Sausage Stuffed Butternut Squash, stuffed butternut squash recipe, fall comfort food recipes, healthy stuffed squash, easy baked stuffed squash

Ingredients You’ll Need

These ingredients play together so harmoniously. The butternut squash acts as a naturally sweet bowl, while the sausage adds that rich depth. Look for fresh herbs and a crisp apple—the kind you enjoy eating raw because that texture and subtle tartness make all the difference.

Flat lay of a halved butternut squash with vibrant orange flesh, a small white ceramic bowl of golden extra virgin olive oil, a cluster of three whole garlic bulbs with white papery skins, half a small yellow onion diced finely in a white bowl, a handful of fresh dark green baby spinach leaves neatly arranged, one whole russet apple with a smooth red and yellow skin next to diced apple pieces in a white bowl, a few sprigs of fresh green sage leaves, a few sprigs of fresh rosemary, a small white bowl filled with unsweetened dried cranberries, a small white bowl of roughly chopped pecans, and a portion of raw Italian sausage with pink and white marbling, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Apple Sausage Stuffed Butternut Squash, stuffed butternut squash recipe, fall comfort food recipes, healthy stuffed squash, easy baked stuffed squash

Butternut Squash: Choose a firm, heavy squash without soft spots for easier slicing and better flavor.
Extra Virgin Olive Oil: Use good quality for a lovely, clean flavor and to help the squash roast beautifully.
Kosher Salt and Ground Black Pepper: Adjust to your taste as you go—seasoning is key to balance here.
Italian Sausage: I like using mild Italian sausage so the herbs and apple shine through, but spicy works if you want a kick.
Onion: Diced finely to blend smoothly with the sausage and other fillings.
Garlic Cloves: Fresh and minced for that punch of savory goodness.
Baby Spinach: Adds a pop of color and a little green goodness without overpowering the dish.
Apple: I like a firm, crisp apple like Fuji or Honeycrisp—adds both texture and sweetness.
Fresh Sage: Finely chopped for that earthy, slightly peppery herb aroma.
Fresh Rosemary: Use sparingly as it has a strong flavor but adds that pine-like fragrance that pairs so well with sausage.
Dried Cranberries: Unsweetened is best to keep the natural tartness that complements the sausage.
Pecans: Roughly chopped for a butteriness and crunch contrast.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile the Apple Sausage Stuffed Butternut Squash Recipe is. Feel free to tweak it based on what you have in your pantry or dietary needs. I actually switch it up depending on the season or what veggies I want to sneak in.

Vegetarian Version: Swap sausage for sautéed mushrooms and walnuts for a similar texture and deep flavor.
Nut-Free Option: Leave out the pecans and add toasted pumpkin seeds instead if you want that extra crunch without nuts.
Spicy Twist: If you like heat, add a pinch of red pepper flakes when cooking the sausage or use spicy sausage.
Seasonal Ingredient Swap: Try substituting dried cherries or raisins for cranberries if you want to mix up the fruitiness.

How to Make Apple Sausage Stuffed Butternut Squash Recipe

Step 1: Prepare and Roast the Butternut Squash

Start by preheating your oven to 400°F (200°C). Then, take a very sharp knife and slice the butternut squash in half lengthwise. I learned a neat trick to make this easier: cut off the ends and microwave the whole squash for about 2 minutes. It softens the skin slightly, making the slicing much less intimidating. Scoop out the seeds with a spoon, then rub the cut sides with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet or dish, then roast for 40 to 45 minutes until tender but still firm enough to hold the filling. You want that slight bite so it doesn’t fall apart later.

Step 2: Cook the Sausage and Veggies

While the squash roasts, heat a skillet over medium heat and add the Italian sausage, breaking it apart with a spatula. Cook until the sausage is nicely browned but not overdone. Next, stir in the diced onion, minced garlic, and baby spinach. You’ll notice the spinach wilts pretty quickly—give it 2 to 3 minutes so everything melds together and the onions soften. This is when the kitchen starts smelling incredible, and believe me, it only gets better!

Step 3: Add Apples, Herbs, and Crunch

Throw the diced apple, fresh sage, and rosemary into the pan. Cook for another 2 to 3 minutes so the apple softens but still has a subtle crunch—its tartness will balance the richness of the sausage perfectly. Remove the pan from heat, then stir in the unsweetened dried cranberries and roughly chopped pecans. This combination of texture and flavors is exactly what makes this Apple Sausage Stuffed Butternut Squash Recipe so magical.

Step 4: Scoop Out Squash Flesh and Stuff

Once your butternut squash halves are out of the oven and cool enough to handle, flip them cut side up and scoop out some of the flesh, leaving a nice thick border so they hold their shape. Don’t toss the scooped flesh! I like to mash it with a little butter and season it for a simple side dish later on. Fill each squash half generously with the sausage-apple mixture.

Step 5: Final Bake for a Golden Finish

Set your oven to broil, and pop the stuffed squash back in for about 5 minutes or until the filling turns a lovely golden brown. Keep a close eye to avoid burning—this last step adds that irresistible caramelized top that makes your taste buds sing.

👨‍🍳

Pro Tips for Making Apple Sausage Stuffed Butternut Squash Recipe

Knife Safety and Prep: Use a sharp chef’s knife and consider softening the squash with a quick microwave steam to avoid slipping—always put safety first!
Balancing Moisture: Don’t overstuff the squash as the filling may release juices while baking; leaving space keeps the texture just right.
Fresh Herbs: Fresh sage and rosemary make a huge flavor difference, so avoid dried for this recipe if you can—but dried can be a last resort in a pinch.
Don’t Toss the Squash Flesh: Scoop out with care—save the flesh for mashed squash or soups to minimize waste and maximize yum.

How to Serve Apple Sausage Stuffed Butternut Squash Recipe

A white plate with a halved roasted butternut squash as the base layer, its skin light tan with a soft orange inside, placed in the center. On top is a mix of crumbled brown cooked sausage, small cubes of yellow and red apple, green wilted spinach leaves, and pieces of pecans scattered throughout. Small dark red dried cranberries are mixed in, adding pops of color. The dish is lightly seasoned with visible black pepper flakes. Around the plate, fresh green herb sprigs add a touch of freshness, and the background shows a white marbled surface with a striped cream and gray cloth underneath the plate. photo taken with an iphone --ar 2:3 --v 7 - Apple Sausage Stuffed Butternut Squash, stuffed butternut squash recipe, fall comfort food recipes, healthy stuffed squash, easy baked stuffed squash

Garnishes

I usually sprinkle a little extra fresh sage or rosemary on top right before serving—it smells divine and adds that fresh pop of color. A handful of toasted pecans on top also adds a nice final crunch. For a touch of brightness, a drizzle of good-quality maple syrup can make it feel extra cozy and elevated.

Side Dishes

My family enjoys this alongside a crisp green salad with a tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or steamed green beans make great veggies to round out the plate without competing with the main star.

Creative Ways to Present

For a special occasion, I love serving the filled squash halves on rustic wooden boards with fresh herb sprigs beside them. You can also cube the leftover filling and toss it into grains like quinoa or farro for a second, equally tasty meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap the leftover stuffed squash tightly in plastic wrap or transfer to an airtight container and pop it in the fridge. It keeps well for up to 3 days, which is perfect for lunches or quick reheats.

Freezing

I’ve frozen the filling separately with great results—just cool it fully, place in freezer-safe containers, and use within 2 months. The squash itself can freeze, but it gets a bit softer upon reheating, so I usually re-roast before stuffing to get that perfect texture back.

Reheating

I prefer reheating in the oven at 350°F (175°C) for 15-20 minutes to keep the edges crisp and the filling warmed through evenly. Microwaving is okay in a pinch but can make the squash a little mushy.

FAQs

Can I use a different type of squash for this recipe?

Absolutely! While butternut squash is ideal because of its sweetness and shape, you can try acorn squash or delicata if you prefer—the cooking time might vary slightly, so keep an eye on tenderness.
Is it possible to make this dish ahead of time?

Yes! You can roast the squash and prepare the filling a day ahead, then assemble and bake just before serving. This cuts down on last-minute kitchen time and helps flavors marry.
Can I use turkey sausage instead of Italian sausage?

Definitely! Turkey sausage is a leaner option and works well flavor-wise. Just be mindful it might release less fat, so adding a little olive oil when cooking helps keep the mixture moist.
How do I prevent the squash from getting soggy?

Make sure to roast the squash cut side down first to evaporate moisture and scoop out extra flesh before adding the filling. Also, avoid overfilling to keep the texture nice and firm.
Can I make this recipe vegan?

Yes! Simply replace the sausage with hearty sautéed mushrooms or a plant-based sausage substitute, and skip the pecans if allergic or replace with seeds for crunch.

Final Thoughts

This Apple Sausage Stuffed Butternut Squash Recipe has become one of my go-to comfort meals. It’s the kind of dish I like to make when I want to show off a bit but still keep things relaxed and tasty. The layers of savory sausage, crisp apples, and warm herbs nestled in sweet roasted squash just hit the perfect note every time. I hope you’ll enjoy making and eating this as much as I do—it’s a cozy hug in food form that your family and friends will rave about.