Celebrate the flavors of fall with this exquisite Sausage Stuffed Butternut Squash, where hearty Italian sausage meets the sweetness of cranberries and the crunch of pecans. Roasted to perfection, each tender bite of butternut squash is filled with a savory and satisfying medley of ingredients. Whether you’re looking for a comforting weeknight dinner or an impressive dish for your holiday table, this recipe promises to elevate your autumn dining experience to new heights.
As the autumn leaves begin to turn and a chill fills the air, our kitchen comes alive with the aroma of roasting butternut squash and sizzling sausage. This Sausage Stuffed Butternut Squash has become a beloved tradition in our household, a symbol of the season’s bounty and the warmth of home. As the squash halves roast in the oven, we eagerly prepare the savory sausage filling, sautéing onions and garlic until they’re golden and fragrant. The addition of spinach, cranberries, and pecans adds a burst of color and texture, creating a symphony of flavors that dance on the palate. When the squash is tender and golden brown, we carefully stuff them with the savory sausage mixture, topping them with a sprinkle of fresh thyme and a grind of black pepper. With each forkful, we’re transported to a culinary paradise, savoring the rich flavors and comforting aromas of this autumn-inspired dish.
Why This Recipe: Why This Sausage Stuffed Butternut Squash Recipe is a Must-Try!
- A delightful fusion of savory Italian sausage, sweet dried cranberries, and crunchy pecans.
- Tender butternut squash roasted to perfection, providing the perfect vessel for the flavorful filling.
- Quick and easy to prepare, making it ideal for busy weeknights or special occasions.
- Versatile and customizable, allowing you to tailor the ingredients to your taste preferences.
- A visually stunning dish that’s sure to impress your family and friends.
- Packed with nutrients and flavors that celebrate the abundance of the fall season.
Ingredients:
Roasted Butternut Squash:
- 2 medium or large butternut squash
- 30 milliliters (2 tablespoons) olive oil
- 1/4 teaspoon salt, or more to taste
- Freshly ground black pepper, to taste
Sausage Filling:
- 15 milliliters (1 tablespoon) olive oil
- 1 small onion, diced
- 400 grams (14 oz) spicy Italian sausage, crumbled
- 4 cloves garlic, minced
- 15 milliliters (1 tablespoon) Italian seasoning
- 113 grams (4 oz) fresh spinach
- 120 milliliters (1/2 cup) dried cranberries
- 120 milliliters (1/2 cup) chopped pecans
- Salt and pepper, to taste
Directions:
- Roasted Butternut Squash: Preheat the oven to 400°F (200°C). Slice each butternut squash in half lengthwise and scoop out the seeds and fibrous strands. Place the squash halves cut side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 30-40 minutes, or until tender and golden brown.
- Sausage Filling: While the squash is roasting, prepare the sausage filling. In a large skillet, heat olive oil over medium-high heat. Add diced onion and cook for about 2 minutes, until softened and slightly charred. Add crumbled sausage, minced garlic, and Italian seasoning, and cook for 5-7 minutes, until the sausage is fully cooked.
- Add fresh spinach to the skillet and cook for an additional 5 minutes, until wilted. Stir in dried cranberries and chopped pecans, and season with salt and pepper to taste.
- Assembly: Once the squash is roasted, remove it from the oven and let it cool slightly. Carefully scoop out some of the flesh from each squash half, leaving a 1-inch border around the edges. Reheat the sausage mixture in the skillet, then divide it evenly among the squash halves, filling them until the mixture is level or slightly mounded.
- Serve: Garnish the stuffed squash with freshly ground black pepper and fresh thyme, if desired. Serve hot and enjoy the delightful flavors of this Sausage Stuffed Butternut Squash!
Notes:
- Feel free to customize the filling with your favorite ingredients, such as mushrooms, kale, or dried cherries.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.
