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Sausage Stuffed Butternut Squash

Roasted butternut squash halves filled with savory Italian sausage, herbs, spinach, and cheese for the perfect cozy fall dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: American, Fall Seasonal
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 large butternut squash halved lengthwise, seeds removed
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 lb Italian sausage mild or spicy
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 cups spinach chopped
  • 1/2 cup breadcrumbs
  • 1/2 cup shredded mozzarella or parmesan
  • 1 tsp dried sage or thyme
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped
  • 1/4 cup chicken broth optional for moisture

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (205°C) and line a baking sheet with parchment.
  2. Drizzle squash halves with olive oil, season with salt and pepper, and roast cut-side down for 40–50 minutes.
  3. Cook sausage in a skillet until browned.
  4. Add onion and cook until softened.
  5. Stir in garlic and cook until fragrant.
  6. Add spinach and cook until wilted.
  7. Mix in breadcrumbs, cheese, herbs, optional broth, and combine with scooped squash.
  8. Fill roasted squash halves with sausage mixture.
  9. Top with extra cheese or breadcrumbs and bake 10–15 minutes.
  10. Garnish with parsley and serve.

Notes

Customize with different cheeses or vegetables for added variety.