If you’re looking for a warm, hearty, flavor-packed fall dinner that feels gourmet without being complicated, Sausage Stuffed Butternut Squash is exactly that recipe. Sweet roasted butternut squash halves are filled with a savory mixture of browned sausage, caramelized onions, garlic, herbs, spinach, and parmesan, then baked until golden and bubbling. It’s the perfect balance of sweet and savory, soft and crisp, comforting and healthy.

This dish looks stunning, tastes incredible, and comes together far easier than you’d expect. Butternut squash becomes naturally sweet and tender when roasted, making it the perfect “edible bowl” for an herby sausage filling. The sausage brings richness; the spinach adds freshness; the onions and garlic add depth; the parmesan ties everything together with buttery saltiness.

It’s a cozy fall and winter dinner ideal for holiday meals, weeknight cooking, meal prep, potlucks, or a show-stopping main course that just so happens to be gluten-free, nutrient-dense, and customizable.

Why You’ll Love This Recipe

The Perfect Fall Flavor Combination

The sweetness of squash pairs beautifully with savory sausage.

Hearty Yet Healthy

Packed with veggies, lean protein, and fiber.

Naturally Gluten-Free

(If you skip breadcrumbs or use GF ones.)

Restaurant-Worthy Presentation

Serve on a plate and it looks instantly elevated.

Flexible & Easy to Customize

Swap sausage types, add grains, change herbs — it always turns out great.

Ingredients

Butternut Squash

• 2 small or 1 large butternut squash, halved lengthwise
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

Sausage Filling

• 1 lb Italian sausage (mild or hot, removed from casings)
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups fresh spinach, chopped
• ½ cup breadcrumbs (optional)
• ½ cup grated parmesan
• ½ tsp dried thyme
• ½ tsp dried sage (or Italian seasoning)
• Salt & pepper to taste

Finishing

• Extra parmesan
• Fresh parsley

Instructions

1. Preheat & Prep Squash
   Preheat oven to 400°F (200°C). Slice squash lengthwise, scoop out seeds, brush with olive oil, and season with salt and pepper.
2. Roast the Squash
   Place squash cut-side down on a lined baking sheet. Roast 40–50 minutes or until fork-tender and edges are caramelized.
3. Cook the Sausage
   In a skillet, heat olive oil and add sausage. Brown and crumble until cooked.
4. Sauté Aromatics
   Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute.
5. Add Spinach
   Stir in spinach until wilted.
6. Mix the Filling
   Add parmesan, thyme, sage, and breadcrumbs (optional). Taste and adjust seasoning.
7. Prepare the Squash Boats
   Carefully scoop out some of the cooked squash flesh (leaving enough structure). Add it to the sausage mixture and stir well.
8. Fill the Squash
   Spoon the sausage stuffing into each roasted squash half, packing it tightly.
9. Bake Again
   Return to the oven for 10–12 minutes to let flavors meld and cheese melt.
10. Serve
    Top with fresh parsley and extra parmesan. Serve warm.

Sausage Stuffed Butternut Squash

Roasted butternut squash halves filled with a savory sausage, spinach, and parmesan mixture for a hearty, cozy fall dinner.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4 halves

Course: Dinner, Main

Cuisine: American, Autumn

Calories: 480

Ingredients

  

Butternut Squash

• 2 butternut squash halved and seeded
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.5 tsp black pepper

Sausage Filling

• 1 lb Italian sausage casings removed
• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 2 cups spinach fresh, chopped
• 0.5 cup breadcrumbs optional
• 0.5 cup parmesan cheese grated
• 0.5 tsp thyme dried
• 0.5 tsp sage dried

Finishing

• parsley for garnish
• extra parmesan for topping

Equipment

• Baking sheet
• Skillet
• Mixing bowl
• Sharp knife
• Cutting board

Method

 

1. Preheat oven to 400°F (200°C). Halve squash, remove seeds, oil, and season with salt and pepper.
2. Roast squash cut-side down for 40–50 minutes until tender and caramelized.
3. Cook sausage in a skillet until browned.
4. Add onion and cook until softened. Add garlic and cook 1 minute.
5. Stir in spinach until wilted, then add parmesan, thyme, sage, and breadcrumbs if using.
6. Scoop some cooked squash and mix into the sausage filling.
7. Fill each squash half with the sausage mixture.
8. Bake an additional 10–12 minutes to meld flavors.
9. Garnish with parsley and parmesan before serving.

Notes

Use spicy sausage for extra flavor.

Tips for Success

• Choose small squash for individual servings.
• Roast cut-side down for caramelized, evenly cooked squash.
• Mix in the scooped squash — it makes the filling creamy and cohesive.
• Add heat with crushed red pepper or spicy sausage.
• Make ahead-friendly — roast squash and prep filling up to 2 days in advance.

Variations

• Add quinoa or rice to stretch the recipe.
• Swap sausage for turkey sausage, chicken sausage, or plant-based sausage.
• Add apples for a sweet fall twist.
• Add goat cheese for tangy richness.
• Use kale instead of spinach for a sturdier green.

Serving Suggestions

Pair with:

• A fresh green salad
• Roasted Brussels sprouts
• Garlic bread
• Wild rice or quinoa
• Creamy soup on the side

Fun Fact

Butternut squash gets sweeter as it cooks because the heat converts its natural starches into sugars — which is why roasting brings out its best flavor.