Description
Sausage stuffed butternut squash is a cozy, savory fall dish featuring roasted squash halves filled with a hearty sausage, veggie, and rice mixture. It’s satisfying, flavorful, and perfect for chilly nights.
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
Instructions
- Preheat oven to 400°F (200°C). Brush squash halves with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40–45 minutes until tender.
- While squash roasts, cook sausage in a skillet over medium heat, breaking it apart until browned.
- Add diced onion and garlic; cook 2–3 minutes until softened. Stir in chopped greens and cook until wilted.
- Mix in cooked rice, Parmesan, and herbs. Season to taste.
- Remove squash from oven, flip cut-side up, and stuff with sausage mixture.
- Return to oven and bake for an additional 10 minutes until heated through and lightly browned.
- Serve warm, garnished with extra cheese or fresh herbs if desired.
Notes
- Sweet add-ins: Stir in dried cranberries or diced apples for contrast.
- Vegetarian version: Use mushrooms or lentils instead of sausage.
- Grain swaps: Try wild rice, farro, or breadcrumbs.
- Make-ahead: Prep squash and filling ahead, then stuff and bake when ready.
- Freezer tip: Wrap baked halves tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 480
- Sugar: 8g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 65mg
