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Stuffed Butternut Squash

Savory Stuffed Butternut Squash for Cozy Fall Nights

This Stuffed Butternut Squash recipe delivers a cozy and flavorful meal, perfect for fall evenings with spicy sausage, mushrooms, and kale.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive Oil or canola oil
  • 1 pound Spicy Breakfast Sausage Italian or turkey sausage can be used
  • 2 cloves Garlic minced; garlic powder can be substituted
  • 1 cup Red Onion diced; yellow onion or shallots can be used
  • 8 ounces Cremini Mushrooms sliced; button mushrooms or portobellos can be used
  • 2 tablespoons Chopped Fresh Sage thyme or rosemary can be substituted
  • 2 cups Chiffonade Kale spinach can be used but may wilt
  • 1 cup Microwaveable Brown Rice quinoa or couscous can be gluten-free alternatives
For the Squash
  • 2 medium Butternut Squash or acorn squash
  • 1 teaspoon Kosher Salt sea salt can be used
  • 1 teaspoon Black Pepper ground white pepper can be used
For the Toppings
  • 1 cup Grated Gruyere mozzarella or cheddar can be used
  • 1/2 cup Freshly Grated Parmesan Cheese or pecorino romano
  • 1/4 cup Chopped Fresh Parsley optional garnish

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • Sharp knife
  • Spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (204°C).
  2. Halve the butternut squash lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
  3. Place squash halves cut side down on a baking sheet and roast for about 30-35 minutes until fork-tender.
  4. In a skillet over medium heat, cook the spicy breakfast sausage until browned, about 5-7 minutes.
  5. Add minced garlic, diced red onion, and sliced cremini mushrooms; sauté for an additional 5-6 minutes.
  6. Stir in chopped fresh sage, chiffonade kale, and microwaveable brown rice, cooking until the kale wilts, about 3-4 minutes.
  7. Invert the roasted squash halves and fill with the sausage and veggie mixture.
  8. Sprinkle grated gruyere and parmesan cheese over each filled squash half.
  9. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
  10. Garnish with chopped fresh parsley before serving.

Nutrition

Serving: 1squash halfCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 8gSugar: 5gVitamin A: 4000IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

This stuffed butternut squash encapsulates the flavors of autumn and can be made ahead. Perfect for fall gatherings.

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