The first bite of this Sausage Stuffed Butternut Squash always gets the same reaction: “Wow, it tastes like Fall in my mouth!” And y’all, it really does. With earthy sage, sweet caramelized butternut squash, tart apples, and savory sausage crumbles, it’s a cozy combo of everything you crave this season. And the best part? It’s a great way to sneak in some kale greens while satisfying those comfort food cravings!
London’s Top Tip: Look for a shorter, wider butternut squash to pack in even more filling! Also, keep an eye out for that golden caramelization—it’s the key to unlocking the natural sweet flavors in the squash.
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It always takes a little longer for the temperatures to finally feel like Fall here in the South, but before they do, you better believe I’m roasting up all the butternut squash, spaghetti squash, and packing in those pumpkin flavors to trick my taste buds!
This butternut squash stuffed with sausage is one of the first Fall dishes I start making each year! (Well, right after a batch of my deliciously creamy Roasted Butternut Squash Soup.) There’s just something about the sweet, caramelized squash, earthy ground sausage, fresh sage, and tart apples that gets me every time. And don’t even get me started on the crunchy pumpkin seeds and toasted pecans sprinkled on top—chef’s kiss!
Roasting the squash brings out those rich, natural sugars that caramelize beautifully, while the hearty sausage filling adds the perfect savory contrast. This is Fall on a plate, y’all!
(If you can’t get enough of the squash-and-sage combo, you have to try this Butternut Squash Sage Risotto.)
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Butternut Squash. Either one large squash about 3-4 pounds or two small squashes are needed. A slightly shorter squash with a rounder bottom will have more space to fill.
- Sausage. Choose a ground pork sausage. If you want a spicier kick, throw in spicy Italian sausage instead. Italian sweet sausage adds a different flavor, as well. You can also substitute with ground chicken sausage or a ground turkey sausage.
- Garlic. Fresh is best, but garlic powder can be substituted. Make sure it is finely minced so that it spreads throughout. A garlic press is great for this, or you can learn How to Mince Garlic.
- Apple. Any variety will do; Gala, Fuji, and Honeycrisp are slightly sweeter options, while green apples, like Granny Smith, are more tart. (Here’s more on the different Types of Apples.) Leave the skin on for more fiber content and color, or peel if you’d prefer.
- Nuts. Pecans are ideal, especially when you toast them before adding in, but almonds or walnuts will taste great as well.
- Seeds. Pumpkin seeds after they have been salted and toasted give a great crunch. Or, you can try sunflower seeds from the grocery store.
- Spices and Savory Herbs. For the best flavor mix in fresh sage, or ground if needed. Also, include a pinch of nutmeg—you can omit this but it really helps to balance everything out. Of course, sea salt and black pepper are added.
- Kale. The finely chopped greens offer color and extra nutrition. Spinach may also be used, but it tends to break down and become soggier than kale.
How to Make Sausage Stuffed Butternut Squash
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Roast the squash: Preheat oven to 425°F. Cut the squash in half, remove seeds, drizzle with oil, sprinkle with salt, and roast cut-side down for 40-45 minutes until tender and caramelized. You can check this by inserting a fork or a knife into the thickest portion (usually the stem area).
- You can also cook them in a slow cooker or Instant Pot, but the squash flesh won’t have the same slightly sweet and caramelized flavor you get from the roasting process.
- Cook the sausage: Sauté onions and garlic, then cook the sausage, crumbling it as it browns.Use a potato masher to break it into smaller pieces with a finer texture.
- Add apples and extras: Stir in diced apples, then fold in kale, pecans, pumpkin seeds, and herbs. Finish with lemon juice.
- Stuff and serve: Fill the roasted squash with the sausage mixture, garnish with fresh herbs, and serve!
Meal Prep and Storage Directions
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. (The kale will begin to wilt after this time.) Freeze for up to 3 months, but if freezing, save the kale to add after thawing.
- Reheating: Reheat in a 350°F oven for 15-20 minutes or microwave individual portions for 2-3 minutes on medium.
- Prep Ahead: Roast the squash and make the sausage filling (without the kale) up to 2 days in advance. Combine them just before serving for the best texture.
FAQs
Yes, acorn squash or delicata squash can be used as substitutes, though the cooking times may vary slightly depending on the size of the squash, and the finished dish won’t be as naturally sweet.
No need to peel! The skin becomes tender after roasting, and you can scoop out the flesh easily to enjoy the filling.
Yes! You can swap the sausage for a plant-based sausage or use a combination of quinoa and mushrooms for a hearty meatless option.
More Butternut Squash Recipes
If you love this popular gourd, check out more tasty ways to enjoy it!
Butternut Squash Sage Risotto is an impressive meal for anyone.
Roasted Butternut Squash Soup, Air Fryer Butternut Squash, and Butternut Squash Mac and Cheese are so warm and comforting.
Keep is simple with Maple Roasted Butternut Squash.
Or, whip up this Fall Harvest Salad with Apples.
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Sausage Stuffed Butternut Squash Recipe
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Ingredients
- 1 large butternut squash about 3 pounds
- 4 tablespoons olive oil divided
- 2 teaspoons salt divided
- ¼ teaspoon cinnamon
- ½ medium sweet onion diced
- 4 garlic cloves finely minced
- 1 pound ground pork sausage
- 1 medium Gala apple cored and diced
- 2 cups kale stems removed, roughly chopped
- ½ cup chopped toasted pecans
- ¼ cup roasted and salted pumpkin seeds
- 1 tablespoon finely chopped fresh sage
- ¼ teaspoon black pepper
- Pinch of nutmeg
- 1 teaspoon lemon juice from 1 lemon
Instructions
- Preheat the oven to 425℉.
- Cut the squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the olive oil and rub over the flesh with your hands. Sprinkle with 1 teaspoon salt and 1⁄4 teaspoon cinnamon. Meanwhile, line a large baking sheet with parchment paper.1 large butternut squash, ¼ teaspoon cinnamon
- Place the squash flat side down on the baking sheet. Bake for 40-45 minutes, or until the squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip. Let cool for 10-15 minutes, then fluff up the flesh using a fork.
- Add the remaining 2 tablespoons olive oil to a large skillet or pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, or until translucent, stirring occasionally. Add the garlic and cook for 30 seconds more, or until fragrant. Push the onion to one side of the skillet and add the ground sausage to the empty side. Cook, breaking apart, for 7-8 minutes, or until no longer pink.½ medium sweet onion, 4 garlic cloves, 1 pound ground pork sausage
- Stir in diced apples and continue cooking for 3-4 minutes, or until the apples are slightly tender. Mix in the kale, pecans, pumpkin seeds, sage, 1 teaspoon salt, black pepper, and nutmeg. Cook for 2-3 minutes, or until the kale begins to wilt. Remove from the heat and mix in the lemon juice.1 medium Gala apple, 2 cups kale, ½ cup chopped toasted pecans, ¼ cup roasted and salted pumpkin seeds, 1 tablespoon finely chopped fresh sage, ¼ teaspoon black pepper, Pinch of nutmeg, 1 teaspoon lemon juice
- Fill each squash half with the sausage stuffing and serve.
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Video
Notes
- Cutting the squash: If you are having trouble cutting into the squash, poke a couple of holes and microwave it for a few minutes. The skin should be easy to cut into now!
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. (The kale will begin to wilt after this time.) Freeze for up to 3 months, but if freezing, save the kale to add after thawing.
- Reheating: Reheat in a 350°F oven for 15-20 minutes or microwave individual portions for 2-3 minutes on medium.
- Prep Ahead: Roast the squash and make the sausage filling (without the kale) up to 2 days in advance. Combine them just before serving for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely delicious! I made 2 batches, one with chicken and one with turkey. Couldn’t find any organic ground sausage(daughter insist on organic, grass-fed, etc.,) so we opted for the alternative. Everything else I followed to the tee although I did add a little more seasoning. (I know it’s always to taste). This was quick, easy, and simple to prepare. Oh and I did put extra kale because we love greens! I will definitely be making this again real soon but I will use sausage as a choice (I will eat it) as well as turkey or chicken.
Yay! So happy to hear you enjoyed the recipe, Vikki! That sounds tasty, I’m glad you could make it work. Thanks so much for taking the time to leave a comment and rating!
I’m about to make this for the second time! It’s excellent. Instead of using whole butternut squash, I bought it already cubed and spread it out to roast evenly on a sheet pan, while I prepared the rest of it in the skillet as directed. That worked out really well & it was easier to pack for lunches too. Wonderful fall flavors and crunches. Very happy with this recipe.
Yay! So happy to hear you enjoyed the recipe, Susan! Great shortcut. Thanks so much for taking the time to leave a comment and rating!
Delicious! I “cheated” and roasted a bunch of pre-cubed butternut squash because my store was out of whole squash. Probably a bit different texture but it was fantastic.
Yay! So happy to hear you enjoyed the recipe, Tonya! I’m so glad you could make it work when the store was out–definitely not cheating! Thanks so much for taking the time to leave a comment!