Apple Sausage Stuffed Butternut Squash

Apple Sausage Stuffed Butternut Squash is the kind of cozy, fall-inspired dinner that fills your home with irresistible aromas and your plate with comforting flavors. Picture tender roasted butternut squash halves stuffed with savory turkey sausage, sweet apples, tart cranberries and crunchy pecans. This is autumn on a plate, perfect for a weeknight meal or served alongside a creamy chicken lasagna soup for a festive holiday spread

Why You’ll Love This Recipe

This stuffed butternut squash is a complete meal tucked into an edible bowl. The sweetness of roasted squash and apples pairs beautifully with savory turkey sausage while dried cranberries and pecans bring pops of tartness and crunch. You can easily adapt it by swapping spinach for kale, sprinkling cheese on top or making it vegetarian with quinoa and mushrooms

It’s also stunning on the table. Whether you’re hosting Thanksgiving or enjoying a simple Sunday dinner it draws the eye and the appetite. You can prep the filling ahead of time so all you have to do later is stuff and bake

Ingredients You’ll Need

Main Ingredients

1 medium butternut squash about 2 ½ pounds
½ pound turkey sausage mild or sweet
½ onion diced
3 cloves garlic minced
2 cups baby spinach lightly packed
1 apple cored and diced Honeycrisp or Fuji work well
1 tablespoon fresh sage finely chopped
½ tablespoon fresh rosemary finely chopped
⅓ cup dried cranberries unsweetened
¼ cup pecans roughly chopped
1 tablespoon olive oil
Kosher salt and black pepper to taste

Optional Add-Ons

Freshly grated Parmesan or crumbled feta
Leafy greens like kale or Swiss chard
Cooked quinoa or rice for extra bulk

Step-by-Step Instructions

Prep the Butternut Squash

Preheat your oven to 400°F 200°C. For easier slicing pierce the squash a few times with a knife and microwave it for 2 to 3 minutes. Slice in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil then season generously with salt and pepper. Place cut-side down on a baking dish and roast for 40 to 45 minutes until tender

Make the Turkey Sausage Filling

While the squash roasts heat a skillet over medium heat. Add the turkey sausage breaking it into small crumbles as it browns. Stir in the onion and garlic cooking until fragrant. Toss in the spinach and let it wilt

Add the diced apple sage and rosemary. Cook for 2 to 3 minutes until the apple softens slightly. Remove from heat and stir in cranberries and pecans for that sweet crunchy finish

Stuff and Broil

Once the squash is done flip it over and scoop out some of the flesh leaving about ½ inch along the edges. For a complete autumn spread, sip on a mug of caramel spiced apple cider while enjoying the warm, savory-sweet flavors of this stuffed squash

Fill each squash half with the turkey sausage mixture mounding it slightly. Place under the oven broiler for 5 minutes to create a lightly golden top

Tips for Success

Make ahead by cooking the filling up to a day in advance. Store in the fridge then stuff and bake the next day
Use the leftovers as a topping for leafy greens or tuck them into a warm grain bowl
For a casserole version scoop out all the squash flesh and spread it in a baking dish topping it with the turkey sausage mixture then bake until hot

Variations to Try

Vegetarian option with mushrooms and quinoa
Extra protein by using diced chicken breast instead of sausage
Cheesy finish with Parmesan or feta before broiling

Serving Suggestions

This dish pairs beautifully with roasted green beans, a crisp fall salad, or even a slice of crusty bread to soak up the savory juices. For a lighter contrast, add a fresh apple arugula salad which balances the richness with crisp greens and a tangy dressing

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