Savory Stuffed Butternut Squash (Printer-Friendly)
Butternut squash halves filled with sausage, spinach, pecans, and cranberries. Satisfying, comforting, great for gatherings.
# List of Ingredients:
→ Stuffed Squash
01 -
2 large butternut squashes
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Sausage Filling
05 -
1 pound loose Italian sausage (mild or hot)
06 -
1 large yellow onion, finely chopped
07 -
3 cloves fresh garlic, minced
08 -
6 ounces fresh spinach
09 -
1/3 cup dried cranberries
10 -
1/3 cup pecans, coarsely chopped and toasted
11 -
1 teaspoon Italian seasoning
→ Optional Toppings
12 -
1/3 cup grated Parmesan or Gruyere cheese
13 -
Fresh herbs (thyme or sage), for garnish
# Preparation Steps:
01 -
Preheat the oven to 400°F (205°C). Cut the butternut squashes in half lengthwise, scoop out the seeds, and brush cut sides with olive oil. Season generously with salt and pepper. Place halves cut-side down on a parchment-lined baking sheet.
02 -
Roast the squash in the oven for 30 to 40 minutes, or until the flesh is very tender when pierced with a fork but still holds its shape.
03 -
While squash roasts, heat a large skillet over medium heat. Add a drizzle of olive oil, then add chopped onion. Sauté until soft and translucent, about 5 minutes.
04 -
Add loose Italian sausage to the skillet, breaking it into small crumbles. Cook until fully browned, about 7–9 minutes. Drain off excess fat if needed.
05 -
Add minced garlic and Italian seasoning to the pan. Sauté for 30 seconds until fragrant.
06 -
Toss in fresh spinach, stirring until wilted, about 1–2 minutes. Remove pan from heat once spinach is combined.
07 -
Stir in dried cranberries and toasted pecans. Mix thoroughly with the residual heat to soften cranberries slightly while maintaining nut crunch.
08 -
When the squash is cool enough to handle, turn cut sides up. Gently scoop out some flesh, leaving about a 1-inch border to form a shell. Roughly chop scooped squash and fold into the sausage mixture.
09 -
Fill each squash shell generously with the sausage mixture. Mound filling slightly if desired. Top with grated Parmesan or Gruyere cheese if using.
10 -
Return stuffed squashes to the oven and bake for 5 minutes at 400°F (205°C), just until cheese is melted and filling is heated through.
11 -
Finish with fresh thyme or sage if desired. Serve warm, slicing squash halves into portions as needed.
# Additional Suggestions:
01 -
Microwaving the whole squash for 2–3 minutes before slicing makes it easier and safer to cut.
02 -
Filling can be prepared up to a day ahead and refrigerated. Bring to room temperature before stuffing squash.
03 -
Leftovers keep for up to 4 days in the refrigerator and are freezer-friendly for up to 2 months.