Sausage Stuffed Butternut Squash

Name: Sausage Stuffed Butternut Squash
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 Medium Butternut Squash - Halved; 1 Tbsp Olive Oil; 1 Tsp Salt And Pepper - To Taste; 1 Lb Italian Sausage; 1 Medium Onion - Diced; 2 Clove Garlic - Minced; 2 Cup Spinach - Chopped; 1/2 Cup Dried Cranberries; 1/2 Cup Parmesan Cheese; 1/2 Cup Mozzarella Cheese - Shredded; 1/2 Tsp Thyme; 1/2 Tsp Sage; 1/4 Tsp Red Pepper Flakes; 1/3 Cup Pecan - Chopped; Parsley - Garnish

Prep: 20 min Cook: 55 min Total: 75 min Serves: 4 2 views

Be the first to rate

Main Dishes

The sweet, nutty flavor of roasted butternut squash provides the perfect backdrop for a savory filling of Italian sausage, fresh spinach, and a delightful medley of cheeses. This hearty dish not only showcases a beautiful presentation but also combines rich textures and flavors that will warm your home on a chilly evening. Ideal for a cozy family dinner or an impressive gathering with friends, each bite offers a satisfying contrast of creamy and crunchy elements, making it a favorite among both comfort food lovers and health-conscious eaters alike.

Ingredients

2 Medium Butternut Squash - Halved
1 Tbsp Olive Oil
1 Tsp Salt And Pepper - To Taste
1 Lb Italian Sausage
1 Medium Onion - Diced
2 Cloves Garlic - Minced
2 Cups Spinach - Chopped
1/2 Cup Dried Cranberries
1/2 Cup Parmesan Cheese
1/2 Cup Mozzarella Cheese - Shredded
1/2 Tsp Thyme
1/2 Tsp Sage
1/4 Tsp Red Pepper Flakes
1/3 Cup Pecan (or Walnuts) - Chopped
Parsley - Garnish

Directions

Preheat oven to 400°F. Cut the butternut squash in half lengthwise and scoop out the seeds.
Brush the cut sides with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet.
Roast for 35–45 minutes, or until the squash is tender but still holds its shape.
Meanwhile, brown the Italian sausage in a large skillet, breaking it into rustic crumbles. Drain excess grease if necessary.
Add the onion and cook for 3–4 minutes. Stir in the garlic, thyme, sage and red pepper flakes and cook for another minute.
Add the spinach and cook just until wilted. Stir in the dried cranberries and nuts, if using.
Remove the roasted squash from the oven. Scoop out some of the flesh, leaving about a ½-inch border so the shells remain sturdy.
Roughly mash the removed squash and stir it into the sausage mixture along with the Parmesan.
Spoon the filling generously back into the squash halves and sprinkle with mozzarella and a little extra Parmesan.
Return to the oven for 10–15 minutes, until hot and bubbling. Broil for 1–2 minutes at the end for a golden top.
Finish with fresh parsley and serve directly in the roasted squash halves.