Stuffed Butternut Squash Recipe

A Flavorful and Cozy Fall Dish

Butternut squash is a fall staple that brings warmth and comfort to the dinner table. If you’re looking for a hearty yet nutritious dish to impress your family and friends, this Stuffed Butternut Squash recipe is the perfect choice. With a rich filling of spicy Italian sausage, spinach, apples, cranberries, pecans, and Parmesan cheese, this dish is a delightful blend of savory, sweet, and nutty flavors. Whether you’re preparing a cozy weeknight dinner or a festive holiday meal, this recipe is sure to be a showstopper.

Why You’ll Love This Recipe

This Stuffed Butternut Squash is ideal for those who enjoy comforting yet nutritious meals. It’s perfect for meal prepping, hosting a dinner party, or simply indulging in a delicious and filling dinner. Here’s why this recipe is a must-try:

  • Packed with Flavor: The combination of spicy sausage, sweet apples, and tangy cranberries creates an incredible balance of flavors.
  • Nutritious and Satisfying: Butternut squash is loaded with fiber, vitamins A and C, and antioxidants. The filling provides protein and healthy fats, making this a well-rounded meal.
  • Great for Special Occasions: This dish makes a beautiful presentation, perfect for Thanksgiving, Christmas, or any fall gathering.
  • Customizable: You can easily modify the ingredients to fit your dietary preferences or what you have on hand.

Ingredients You’ll Need

For the Squash:

  • 1 large butternut squash (or 2 medium-sized)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Filling:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 pound ground spicy Italian sausage
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon allspice
  • 4 cups fresh spinach, chopped
  • 1 cup diced apples
  • 1/4 cup chicken stock
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/2 cup grated Parmesan cheese

Kitchen Equipment Needed

  • Baking sheet
  • Parchment paper or aluminum foil
  • Sharp knife
  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons

Step-by-Step Instructions

1. Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

  • Cut the butternut squash in half lengthwise and scoop out the seeds.
  • Drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
  • Place the squash cut-side down on the baking sheet and roast for 30-35 minutes, or until the flesh is fork-tender.

2. Prepare the Filling

While the squash is roasting:

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the diced onion and sauté until soft (about 5 minutes).
  • Add the spicy Italian sausage, breaking it up with a wooden spoon. Cook until browned (7-10 minutes).
  • Stir in the minced garlic, oregano, and allspice, and cook for another minute until fragrant.
  • Add the chopped spinach, diced apples, and chicken stock. Cook until the spinach wilts and the apples soften (2-3 minutes).
  • Stir in the cranberries, pecans, and Parmesan cheese until well combined.

3. Assemble and Bake

  • Remove the butternut squash from the oven and flip it cut-side up.
  • Scoop out some of the flesh, leaving a ½-inch border. You can mix this flesh into the filling for added texture.
  • Spoon the filling evenly into each squash half, pressing it down slightly.
  • Return the stuffed squash to the oven and bake for another 10-15 minutes, until heated through and lightly golden.

4. Serve and Enjoy!

Let the squash cool for a few minutes before serving. Enjoy this hearty dish on its own or paired with a side salad.

Recipe Tips and Variations

  • Vegetarian Option: Swap out the sausage for a plant-based alternative like lentils, quinoa, or mushrooms.
  • Cheese Substitutes: If you’re not a fan of Parmesan, try feta or goat cheese for a different twist.
  • Nut-Free Version: Omit the pecans or replace them with sunflower seeds for a crunch without allergens.
  • Spice Level: If you prefer a milder dish, use mild Italian sausage instead of spicy.

How to Store and Reheat Leftovers

Storing:

  • Refrigerator: Place leftovers in an airtight container and store for up to 4 days.
  • Freezer: Wrap individual portions in foil and freeze for up to 3 months.

Reheating:

  • Oven: Reheat at 350°F (175°C) for about 15 minutes.
  • Microwave: Heat on medium power for 2-3 minutes until warm.

Best Pairings for Stuffed Butternut Squash

Pair this dish with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir. A side of garlic bread or a simple green salad makes a perfect complement to the meal.

FAQ

Can I make this recipe ahead of time?

Yes! You can prepare the filling a day in advance and store it in the fridge. Simply roast and stuff the squash when ready to serve.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check the sausage ingredients to be sure.

Can I use a different type of squash?

Absolutely! Acorn squash or delicata squash work well as substitutes, though the cooking time may vary slightly.

How do I make this dish dairy-free?

Skip the Parmesan or use a dairy-free cheese alternative.

Conclusion

This Stuffed Butternut Squash recipe is a fantastic way to celebrate the flavors of fall with a delicious, nutrient-packed meal. Whether you’re making it for a special occasion or a cozy night in, this dish is sure to impress. If you loved this recipe, share it with friends and family, and don’t forget to subscribe to the blog for more delicious recipes!

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