Name: Sausage Stuffed Butternut Squash
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 medium butternut squash, halved and seeds removed; 2 tbsp olive oil; Salt and pepper to taste; 1 lb Italian sausage; 2 cloves garlic, minced; 1/2 onion, diced; 2 cups spinach or kale, chopped; 1 cup cooked rice, quinoa, or breadcrumbs; 1/3 cup grated Parmesan cheese; 1 tsp fresh or dried sage, thyme, or parsley

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Sausage stuffed butternut squash is a cozy, savory dish that’s perfect for fall and winter. I love the sweet, roasted squash paired with the bold, herby sausage filling—it’s hearty, flavorful, and feels like a complete meal in one.

Why You’ll Love This Recipe

I love this recipe for its balance of sweet and savory. The roasted squash becomes buttery and soft, while the sausage and veggie filling is hearty and satisfying. It’s easy enough for a weeknight but impressive enough for guests. Sausage Stuffed Butternut Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butternut squash, halved and seeds removed
Olive oil
Salt and pepper
Italian sausage
Garlic
Spinach or kale
Cooked rice, quinoa, or breadcrumbs
Parmesan cheese
Herbs (sage, thyme, or parsley)

Directions

I brush the squash with oil, season with salt and pepper, and roast cut-side down at 400°F for 40–45 minutes.
I cook the sausage in a skillet, breaking it apart as it browns.
I add onion, garlic, and greens to the sausage and cook until softened.
I stir in cooked rice and cheese, then season to taste.
I stuff the roasted squash halves with the filling and bake for another 10 minutes.
I serve warm with extra cheese or herbs on top.

Servings and timing

Serves 4
Prep time: 15 minutes
Cook time: 50–55 minutes
Total time: 1 hour 10 minutes

Variations

I’ve added dried cranberries or apples for a touch of sweetness, or used wild rice for a nuttier texture. For a vegetarian version, I use mushrooms or lentils instead of sausage.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. I reheat in the oven or microwave until hot. Sausage Stuffed Butternut Squash

FAQs

Can I make this ahead?

Yes, I roast the squash and make the filling ahead, then assemble and bake when ready.

What sausage works best?

I use Italian sausage, but spicy sausage or chicken sausage also works well.

Do I have to use rice?

No, I sometimes use quinoa, farro, or breadcrumbs instead.

Can I freeze it?

Yes, I wrap the squash tightly and freeze for up to 2 months.

Can I use pre-cut squash?

For this recipe, I prefer whole halves, but diced squash could work in a casserole-style version.

Conclusion

Sausage stuffed butternut squash is a warm, comforting dish that’s full of flavor and texture. I love making this when I want something nourishing, seasonal, and filling.