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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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.