Apple sausage stuffed butternut squash is the perfect dish to embrace the cozy flavors of fall. This recipe blends savory sausage with the sweetness of apples, cranberries, and roasted butternut squash to create a warm, comforting meal that’s ideal for weeknight dinners or special occasions like Thanksgiving. With its vibrant flavors and nutritional richness, it’s not only delicious but also a great way to enjoy seasonal ingredients.
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Why You’ll Love Apple Sausage Stuffed Butternut Squash
This recipe is more than just a meal; it’s a fall favorite that combines the best seasonal flavors. Apple sausage stuffed butternut squash is a hearty dish that’s both savory and sweet, with crispy sausage, tender squash, and crunchy pecans. Whether you’re looking for a quick family dinner or a dish that’ll impress guests, this recipe is versatile and always a hit. The best part? It’s easy to customize. Swap out the sausage for ground chicken, or make it vegan with quinoa or mushrooms — the possibilities are endless!
Ingredients
Here’s what you’ll need to make this delicious stuffed butternut squash:
- Butternut Squash: A tender and slightly sweet vegetable that forms the base of this dish.
- Italian Sausage: Provides a savory and flavorful meat element. You can use sweet, mild, or spicy varieties to suit your taste.
- Onion: Adds a mild, aromatic sweetness when sautéed.
- Garlic: Infuses the stuffing with depth and fragrance.
- Spinach: This leafy green adds a burst of color and nutrients to the stuffing.
- Apple: The crispness and natural sweetness of diced apples balance the savory flavors.
- Sage and Rosemary: Fresh herbs that enhance the seasonal flavor of this dish.
- Cranberries: Dried cranberries add a tart contrast to the sweetness of the apples.
- Pecans: Provide a nutty crunch that elevates the texture of the stuffing.
- Olive Oil: For roasting the squash and cooking the sausage.
Alternative Ingredient Suggestions
If you’re missing an ingredient or want to make this dish suit your dietary preferences, here are some swaps:
- Ground Chicken or Turkey: A leaner option instead of Italian sausage.
- Quinoa or Rice: For a vegan version, swap out the sausage for quinoa or rice.
- Kale or Swiss Chard: If you prefer a heartier leafy green than spinach, try kale or Swiss chard.
- Pine Nuts or Walnuts: If you don’t have pecans, pine nuts or walnuts can offer a similar crunch and nutty flavor.
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 400°F (200°C). Microwave the butternut squash for 2-3 minutes to soften it, making it easier to slice.
- Prepare the Squash: Slice the squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper.
- Roast the Squash: Place the squash halves, cut-side down, on a baking sheet. Roast for 40-45 minutes, until the squash is tender.
- Cook the Sausage: While the squash roasts, cook the Italian sausage in a skillet over medium heat, breaking it up into small pieces. Once browned, add the onion, garlic, and spinach. Sauté until the spinach wilts.
- Add Fruit and Herbs: Stir in the diced apples, sage, and rosemary. Cook for an additional 2-3 minutes until the apples soften.
- Finish the Stuffing: Turn off the heat and mix in the cranberries and chopped pecans.
- Stuff the Squash: Remove the roasted squash from the oven. Scoop out some of the flesh, leaving about half an inch along the edges. Stuff each squash half with the sausage and apple mixture.
- Broil: Place the stuffed squash under the broiler for 5 minutes to create a golden, crispy top.
Tips & Tricks
- Make Ahead: Prepare the sausage stuffing the day before and simply stuff the squash and bake it when you’re ready to serve.
- Repurpose Leftover Squash: Save the flesh you scoop out from the squash. Mash it and enjoy it as a side dish or even spread it on toast.
- Extra Flavor: For a cheesy twist, sprinkle grated Parmesan on top before broiling the squash for an added layer of richness.
Pairing Ideas and Variations
Apple sausage stuffed butternut squash pairs beautifully with a fresh salad or roasted vegetables. Here are a few ideas to complete the meal:
- Side Salad: A simple arugula salad with a light vinaigrette complements the rich flavors of the stuffed squash.
- Bread: Serve with a crusty loaf of bread for a hearty meal.
- Variations: Make this dish gluten-free by ensuring your sausage is gluten-free. You can also make it spicier by using hot Italian sausage.
Seasonal and Nutritional Benefits
This apple sausage stuffed butternut squash recipe not only brings out the best fall flavors, but it also offers numerous health benefits. Butternut squash is rich in vitamin A, making it great for eye health, while the sausage and pecans provide protein and healthy fats. The combination of fruits, nuts, and vegetables makes this dish a balanced, wholesome option for any fall meal.
With its vibrant colors and comforting flavors, this dish is perfect for celebrating the season and enjoying nutritious, delicious food.
Conclusion
Apple sausage stuffed butternut squash is a delightful fall dish that combines savory, sweet, and crunchy elements into a hearty, flavorful meal. Whether you’re serving it for a cozy weeknight dinner or as the star of your holiday table, this recipe is sure to impress with its vibrant colors and comforting flavors. Plus, it’s versatile enough to accommodate different dietary preferences and ingredient substitutions, making it an ideal choice for any occasion. So, grab your butternut squash, gather your ingredients, and enjoy a seasonal favorite that will leave everyone asking for seconds!
FAQ
1. Can I make Apple Sausage Stuffed Butternut Squash ahead of time?
Yes! You can prepare the stuffing a day in advance, store it in the fridge, and then stuff the squash and bake it the next day. This makes it a perfect dish for meal prepping or serving at a dinner party.
2. Can I substitute the Italian sausage with a different type of meat?
Absolutely! You can substitute the Italian sausage with other proteins like ground turkey, chicken, or even diced bacon. For a plant-based option, try using quinoa or sautéed mushrooms for a vegan version.
3. How do I store leftovers of this stuffed butternut squash?
Allow the stuffed squash to cool to room temperature before storing it in the fridge. It will stay fresh for 3-4 days. To reheat, simply microwave it or bake it in the oven until warmed through.
More Relevant Recipes
PrintApple Sausage Stuffed Butternut Squash
Apple sausage stuffed butternut squash is the perfect fall recipe. This dish combines savory sausage, sweet apples, cranberries, pecans, and a medley of herbs stuffed into tender roasted butternut squash. It’s a hearty, flavorful meal that’s perfect for weeknight dinners or special occasions.
Ingredients
- 2 ½ lb butternut squash
- 1 tablespoon extra virgin olive oil
- Kosher salt and ground black pepper, to taste
- ½ lb Italian sausage (sweet, mild, or spicy)
- ½ onion, diced
- 3 garlic cloves, minced
- 2 cups baby spinach (lightly packed)
- 1 apple, cored and diced
- 1 tablespoon finely chopped fresh sage
- ½ tablespoon finely chopped fresh rosemary
- ⅓ cup dried cranberries (unsweetened)
- ¼ cup pecans, roughly chopped
Instructions
- Preheat the oven to 400°F (200°C). Microwave the butternut squash for 2-3 minutes to soften it.
- Slice the squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt and pepper.
- Place the squash, cut-side down, on a baking sheet and roast for 40-45 minutes until tender.
- While the squash is roasting, cook the sausage in a skillet over medium heat, breaking it into smaller pieces. Once browned, add the onion, garlic, and spinach, and sauté for 2-3 minutes until the spinach wilts.
- Add the diced apple, sage, and rosemary to the skillet and cook for an additional 2-3 minutes until the apple softens.
- Turn off the heat and stir in the cranberries and chopped pecans.
- Remove the roasted squash from the oven. Scoop out some flesh from each half, leaving about ½-inch along the edges to create space for the stuffing.
- Stuff the squash halves with the sausage and apple mixture, then broil for 5 minutes until the top is golden and crispy.
Notes
- Make ahead: Prepare the sausage stuffing a day before and store it in the fridge. Stuff the squash and bake the next day.
- Leftover squash flesh can be mashed and served as a side dish or spread on toast.
- For a cheesy version, sprinkle grated parmesan on top before broiling.
- For a vegan version, replace sausage with quinoa, rice, or sautéed mushrooms.
