Hey y'all! Looking to impress your family or guests with a cozy and flavor-packed dinner? This Apple Sausage Stuffed Butternut Squash delivers warm autumn flavors in every bite—sweet, savory, and irresistibly satisfying. It’s a hearty all-in-one meal perfect for weeknights, special gatherings, or whenever you want to celebrate the best of fall produce. Let’s get cooking!

Why You'll Love This

Combines sweet roasted Butternut Squash with savory sausage and crisp apples for irresistible flavor.
Hearty, filling, and naturally gluten-free for stress-free serving.
Makes an eye-catching centerpiece for holiday tables or casual dinners.
Easy to prepare ahead for meal prep or entertaining guests.
Highly customizable with your favorite sausage and toppings.

Ingredients

2 medium Butternut Squash (about 2–2.5 lbs each)
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 pound Italian sausage (mild or hot, casings removed)
1 small yellow onion, diced
2 garlic cloves, minced
1 large apple (such as Honeycrisp or Granny Smith), diced
2 ribs celery, diced
1 teaspoon dried sage
½ teaspoon dried thyme
¼ cup dried cranberries
¼ cup chopped fresh parsley, plus more for garnish
⅓ cup grated Parmesan cheese
¼ cup panko breadcrumbs (optional, for crunch)

Directions

Step 1: Prepare and Roast the Squash

Preheat your oven to 400°F (200°C).
Slice each butternut squash in half lengthwise and scoop out the seeds.
Brush the cut sides with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 35–40 minutes until the flesh is fork-tender.

Step 2: Cook the Sausage Filling

While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up with a spoon, until browned and cooked through, about 7 minutes.
Add onion, garlic, apple, and celery. Sauté for 5–7 minutes until softened and lightly golden.
Stir in dried sage, dried thyme, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Cook 1 minute more.
Remove from heat. Stir in dried cranberries, parsley, and Parmesan cheese. If using, add panko breadcrumbs for crunch.

Step 3: Stuff and Bake the Squash

Once the squash is cool enough to handle, turn halves over. Scoop out a little flesh from the center to make a boat, leaving a ½-inch border. Roughly chop the scooped flesh and add to the sausage mixture. Mix well to combine.
Flip the squash halves over and stuff generously with the sausage-apple mixture. Place them back on the baking sheet, stuffing side up.
Bake for 15–20 minutes at 400°F (200°C) until the tops are golden and the stuffing is piping hot.
Garnish with extra parsley and a sprinkle of Parmesan. Serve warm and enjoy!

Notes

For even roasting, select squash halves that are similar in size.
Pre-roast the squash up to a day ahead and store in the fridge to save time.
Use parchment paper to prevent sticking and make clean-up effortless.

Variations

Vegetarian: Swap sausage for crumbled tempeh or cooked lentils and add extra veggies.
Cheesy: Stir in ½ cup shredded mozzarella for a meltier, creamier filling.
Nuts: Sprinkle chopped pecans or walnuts over the filling for added crunch and flavor.

Required Equipment

Large baking sheet
Parchment paper
Sharp chef’s knife
Large spoon
Large skillet
Mixing bowl

Storage Instructions

Store leftover stuffed squash in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for 15–20 minutes until warmed through, or microwave individual portions. Freezing is not recommended as the textures may become watery.

Serving Suggestions & Pairings

Pair with a crisp green salad with apple cider vinaigrette.
Serve alongside roasted Brussels sprouts or green beans for extra veggies.
Enjoy with crusty bread to soak up any juices.

Pro Tips

Select a slightly sweet-tart apple to balance the sausage’s savoriness.
Don’t overstuff—loosely fill each squash to avoid spills.
For extra golden tops, broil the stuffed squash for 2–3 minutes at the end of baking.

FAQ

Can I make this ahead of time?

Yes! You can fully assemble and stuff the squash up to 1 day in advance, then bake just before serving.

What kind of sausage works best?

Both mild and spicy Italian sausage are fantastic choices. For chicken or turkey sausage, just be sure it’s flavorful and not too lean.

Can I use a different type of squash?

Absolutely! Acorn or delicata squash make great substitutes—just adjust roasting times as needed.