This is the sausage Stuffed Butternut Squash The perfect hearty side for Thanksgiving. Loaded with an herbed sausage-apple filling, tart cherries and parmesan cheese for an epic bite. It's a sweet and savory fall flavor heaven.
Why You'll Love Stuffed Butternut Squash
This roasted, stuffed butternut squash with sausage-apple and spinach will be the star of your Thanksgiving dinner.
- Classic. Roasted butternut squash is a classic side dish when the leaves start to fall.
- Sweet and yummy. There is a balance of naturally sweet, fruity flavors and savory cheese and herb sausage.
- healthy Each bite is loaded with tender vegetables, all-natural sausage, apples, dried cherries and Parmesan cheese.
- Beginner-friendly. Once the filling is ready, the oven and broiler will take care of the rest.
Material notes
Apples and dried cherries bring all the sweetness, while sausage and parmesan cheese bring the flavor to the party. Scroll down to the recipe card at the bottom of the post for exact amounts.
For Roasted Butternut Squash
- Butternut Squash- Avoid those with holes or wounds.
- olive oil- Vegetable, corn, and canola oils are also fine.
- salt- Kosher salt is best.
For filling
- All Natural Sausage – You can use pork, turkey or beef sausage for this.
- Yellow Onion- White onion is a good swap.
- apple- I love Granny Smith apples because they hold their shape well when cooked.
- Baby spinach- Go for regular spinach if you cut it and remove the stems.
- fresh thyme – Dried thyme also works.
- Parmesan – Fresh grated cheese is better than the bottled stuff.
- dried cherries- Feel free to use dried cranberries.
How to Make Stuffed Butternut Squash
Don't skip the broiler as it gives the juicy sausage-spinach a chance to brown. Scroll to the bottom of the post for the full recipe card.
- Prepare the oven. Preheat it to 400F. Line a baking sheet with foil. Set it aside. You can also use parchment paper.
- Prepare the butternut squash. Cut them in half and scoop out the seeds using a spoon, making wells in each. They should look like bowls. Season with olive oil and salt.
- Roast them. Flip the butternut squashes over so that the flat, flesh side is down and the rind/skin is up. Bake for 30-40 minutes or until fork-tender. Remove from oven. Flip and scoop out more flesh from the rest of the squash until there is a 1/4-1/2″ border all around.
- Brown sausage. Add sausage to a large skillet over medium-high heat. Cook it for 6-8 minutes or until it turns brown. Use a spoon or spatula to break up any large clumps.
- Make the filling. Heat broiler to high. Add the onion and apple to the pan, saute for 3-4 minutes or until soft and fragrant. Stir in spinach and thyme, cook 2-3 minutes or until spinach is wilted. Fold in Parmesan and dried cherries. Mix well.
- Broil the squash. Stuff butternut squash with apple-sausage filling. Bake for 5 minutes or until the filling is nice and toasty.
- serve Remove from broiler. Let cool for 10 minutes. Garnish with parsley, more parmesan cheese and enjoy!
Tips and variations
You can prepare tender acorn squash, leftover stuffing, or sausage filling in advance for this Stuffed Butternut Squash Side.
- Check the size. Choose similar-sized butternut squashes so they cook evenly in the oven, otherwise you'll end up with undercooked and overcooked squash on the same tray.
- Prepare ahead. Cook the filling up to 3 days in advance and refrigerate or freeze. Reheat just before dinner, when you're about to pop the butternut squash in the broiler.
- Use leftovers. I stir in 1-2 cups Kale and Shaved Brussels Sprout Salad or Roasted Green Beans and Mushrooms Will help reduce food waste in the filling.
- Roasted Acorn Squash. This is an easy modification to the recipe if you have acorn squash but not butternut squash.
- Add spices. Mix 1/2 tbsp Smoked paprika1/2 tablespoon garlic powder, 2 teaspoons onion powder, 1/4 teaspoon black pepper, and 1/2 sprig dried rosemary into the filling for added depth and flavor.
- Cornbread Sausage Stuffing. If you love cornbread and sweet, buttery stuffing, this is perfect.
- Cranberry Sausage Stuffing. Toasty sourdough bread, celery and smoky maple syrup is always a good idea.
Serving advice
This hearty stuffed butternut squash is an easy Thanksgiving side. I love serving it with me Thank you Türkiye, Maple Smoked TürkiyeAnd Garlic Herb Turkey Breast. If you like steak, try mine Cast Iron Cowboy Steak And New York Strip Steak with Balsamic Reduction. Other veggie side ideas include mine Air Fryer Asparagus And Air Fryer Green Beans.
Make sure they are completely cooled before storing to prevent spoilage.
- Fridge: Store them in an airtight container for up to 4 days. Discard meat immediately if it feels sticky or tastes sour.
- Freezer: This only works for filling. Place it in a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the fridge and continue with the recipe as usual.
- To reheat it: Bake at 300F for 30-40 minutes or microwave in 30-second increments until heated through.
More thanks in advance
description
This sweet-and-savory stuffed butternut squash recipe with juicy sausage-apple filling is an easy Thanksgiving side.
Roasted Butternut Squash:
Apple Sausage Filling:
- Preheat oven to 400°F.
- Cut the butternut squash in half and scoop out the seeds.
- Place meat side up on a tinfoil lined baking sheet. Season with olive oil and salt.
- Flip the butternut squash so they are flesh side down.
- Bake for 30-40 minutes or until squash is fork tender.
- Meanwhile, add sausage to a large skillet. Break up with a wooden spoon and cook until sausage is browned.
- Add onion and chopped apple. Fry for 3-4 minutes.
- Next, add the spinach and fresh thyme. Saute spinach until wilted, about 2-3 minutes, stirring constantly.
- Finished with parmesan cheese and dried cherries. Toss to mix everything together.
- When the butternut squash is cooked. Remove from oven. Switch oven to high broiler.
- Flip the squash over, and scoop out more of the inside so that there is a 1/4″-1/2″ border around it and stuff with the apple sausage mixture.
- Place under broiler for 5 minutes until sausage is browned.
- Garnish with chopped parsley.
- serve
