Name: Apple Sausage Stuffed Butternut Squash Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ½ pound butternut squash; 1 tablespoon extra virgin olive oil; Kosher salt and ground black pepper, to taste; ½ pound Italian sausage; ½ onion, diced; 3 garlic cloves, minced; 2 cups (lightly packed) baby spinach; 1 apple, cored and diced; 1 tablespoon finely chopped fresh sage; ½ tablespoon finely chopped fresh rosemary; ⅓ cup dried cranberries (unsweetened); ¼ cup pecans, roughly chopped

If you’re looking for a cozy, hearty dish that’s packed with flavor and just screams fall, you’re going to want to bookmark this Apple Sausage Stuffed Butternut Squash Recipe. I absolutely love how the sweetness of the apple and cranberries plays off the savory sausage and earthy herbs, all nestled inside a tender roasted butternut squash. It’s a comfort meal that’s impressive enough to serve for guests but easy enough for a weeknight dinner. Trust me, once you try this, it’ll be on your regular rotation.

❤️

Why You’ll Love This Recipe

Perfect Autumn Flavors: The combination of apple, sage, rosemary, and cranberries creates a warm, seasonal taste you’ll adore.
Simple, Delicious Ingredients: You only need a handful of fresh ingredients that come together beautifully without fuss.
Impressive Yet Easy to Prepare: It looks gourmet but is surprisingly straightforward to pull off in your own kitchen.
Great for Leftovers: If there are any leftovers, they reheat wonderfully and keep their flavor.

Two halves of roasted butternut squash with a golden-orange smooth surface, placed on a white rectangular baking dish on top of a white marbled surface. Each squash half is filled with a mix of small diced apples with red and cream colors, browned ground meat, green spinach leaves, chopped white onion, dried red cranberries, and pecans, adding variety in texture and color. A silver spoon holding some of the mix is scooping into the squash on the right. Below the baking dish is a silver pan filled with the same mix on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Apple Sausage Stuffed Butternut Squash, fall stuffed squash recipes, roasted butternut squash with sausage, hearty autumn dinner ideas, apple and cranberry stuffed squash

Ingredients You’ll Need

All these ingredients work perfectly in harmony — sweet, savory, and earthy — making this Apple Sausage Stuffed Butternut Squash Recipe shine. When shopping, picking a firm butternut squash and fresh herbs makes a big difference.

Flat lay of a halved butternut squash with vibrant orange flesh, a small white ceramic bowl of golden extra virgin olive oil, a cluster of three whole garlic bulbs with white papery skins, half a small yellow onion diced finely in a white bowl, a handful of fresh dark green baby spinach leaves neatly arranged, one whole russet apple with a smooth red and yellow skin next to diced apple pieces in a white bowl, a few sprigs of fresh green sage leaves, a few sprigs of fresh rosemary, a small white bowl filled with unsweetened dried cranberries, a small white bowl of roughly chopped pecans, and a portion of raw Italian sausage with pink and white marbling, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Apple Sausage Stuffed Butternut Squash, fall stuffed squash recipes, roasted butternut squash with sausage, hearty autumn dinner ideas, apple and cranberry stuffed squash

Butternut squash: Choose one with smooth skin and no soft spots for best roasting results.
Extra virgin olive oil: Adds richness and helps the squash brown beautifully.
Kosher salt and ground black pepper: Essential for seasoning both the squash and filling just right.
Italian sausage: I like using bulk sausage for easy browning and great flavor.
Onion: Adds sweetness and depth — red or yellow works well.
Garlic cloves: Minced for that classic savory punch.
Baby spinach: Fresh and lightly wilted to keep some texture.
Apple: Use a crisp variety like Granny Smith or Honeycrisp to balance the sausage’s richness.
Fresh sage and rosemary: Finely chopped to infuse the filling with herbal warmth.
Dried cranberries: Unsweetened is best to avoid an overly sugary end result.
Pecans: Roughly chopped for crunch and a nutty finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this dish is so versatile — you can tweak it to suit your tastes or dietary needs without losing the character of the recipe. Feel free to experiment with what you have on hand!

Swap the sausage: I sometimes use turkey sausage or a plant-based sausage to keep it lighter or vegetarian-friendly, and it turns out just as tasty.
Nut-free version: If pecans aren’t your thing or you have allergies, toasted pumpkin seeds make a great crunchy alternative.
Add grains: Mixing cooked quinoa or wild rice in the filling can bulk it up for a more substantial meal.
More veggies: Toss in diced mushrooms or bell peppers with the onions for an extra veggie boost — my family goes crazy for that.

How to Make Apple Sausage Stuffed Butternut Squash Recipe

Step 1: Slice and Prepare Your Butternut Squash

Start by slicing the butternut squash in half lengthwise. If your knife isn’t super sharp or the squash is uncooperative, try cutting off the ends and microwaving it for about 2 minutes — it softens it just enough to cut more easily. Once sliced, scoop out all the seeds with a spoon. Then, lightly brush the cut sides with olive oil and season generously with kosher salt and pepper. This step is key because it not only flavors the squash but helps develop that beautiful caramelized crust while roasting.

Step 2: Roast the Butternut Squash

Place the squash halves cut side down on a baking sheet or in a baking dish. Pop them into your preheated 400°F (200°C) oven and roast for 40 to 45 minutes. You want the squash tender enough to scoop out some flesh for the stuffing, but not so soft that it loses its shape completely. Pro tip: I usually check around 40 minutes by poking the skin side with a fork — it should slide in easily.

Step 3: Cook the Sausage and Veggies

While the squash roasts, heat a sauté pan over medium heat and add the Italian sausage. Break it up with a spatula and cook until it’s just browned — no pink should remain. Next, toss in diced onion, minced garlic, and baby spinach. Stir everything together for 2 to 3 minutes until the spinach wilts down. This part fills your kitchen with the most comforting aroma—the kind that makes you excited to sit down to dinner.

Step 4: Add Apple, Herbs, Cranberries, and Pecans

Stir in the diced apple, fresh sage, and rosemary, cooking for another 2 to 3 minutes just until the apple softens slightly. Then, take the pan off the heat and fold in the dried cranberries and chopped pecans. This mix of textures and flavors is what sets this Apple Sausage Stuffed Butternut Squash Recipe apart — sweet, savory, tart, and crunchy all at once.

Step 5: Prepare the Squash for Stuffing

When the roasted squash is done, remove it from the oven and flip the halves cut side up. Use a spoon to scoop out some of the flesh, leaving enough along the walls so the squash keeps its structure. Don’t toss the pulp — mash it with a bit of butter or olive oil, salt, and pepper, and you’ve got a creamy side dish or snack that’s just as delicious.

Step 6: Stuff and Broil for the Final Touch

Spoon the sausage-apple filling into each squash half, packing it gently. Then, switch your oven to the broiler setting and bake the stuffed squash for about 5 minutes. You’re aiming for a golden top and slightly crisp edges — this last step adds beautiful texture and makes the whole dish look restaurant-worthy.

👨‍🍳

Pro Tips for Making Apple Sausage Stuffed Butternut Squash Recipe

Pick the Right Squash: A smaller butternut squash roasts evenly faster, so aim for around 2.5 pounds for two servings.
Don’t Overstuff: Leaving some room inside the squash avoids sogginess and ensures everything heats evenly under the broiler.
Fresh Herbs Matter: I learned that using fresh sage and rosemary here makes all the difference — dried herbs just don’t give the same vibrant flavor.
Reuse the Squash Flesh: Scoop out the extra squash pulp before stuffing and mash it to make an extra side dish or to mix into your morning eggs.

How to Serve Apple Sausage Stuffed Butternut Squash Recipe

A white plate with a halved roasted butternut squash as the base layer, its skin light tan with a soft orange inside, placed in the center. On top is a mix of crumbled brown cooked sausage, small cubes of yellow and red apple, green wilted spinach leaves, and pieces of pecans scattered throughout. Small dark red dried cranberries are mixed in, adding pops of color. The dish is lightly seasoned with visible black pepper flakes. Around the plate, fresh green herb sprigs add a touch of freshness, and the background shows a white marbled surface with a striped cream and gray cloth underneath the plate. photo taken with an iphone --ar 2:3 --v 7 - Apple Sausage Stuffed Butternut Squash, fall stuffed squash recipes, roasted butternut squash with sausage, hearty autumn dinner ideas, apple and cranberry stuffed squash

Garnishes

I like to finish mine with a sprinkle of freshly chopped parsley or extra chopped pecans on top — it adds a pop of color and a bit more crunch that elevates the whole dish. A drizzle of maple syrup or a dollop of sour cream also works wonders if you want to play with contrasting flavors.

Side Dishes

This stuffed squash is substantial on its own, but I sometimes serve it alongside a crisp green salad or roasted Brussels sprouts. If you want to round it out, a crusty loaf of bread to soak up any juices is always a hit.

Creative Ways to Present

For holiday dinners or special occasions, I’ve hollowed out smaller squash varieties, stuffing and serving individual portions right in the squash boats. It looks spectacular on the table and makes serving so easy. Another fun idea is topping the filling with melted cheese before broiling for a rich, gooey finish.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed squash stores really well in an airtight container in the fridge for up to 3 days. I usually separate the squash halves from the filling to keep textures from getting too soft, but if you’re in a hurry, storing them together still works fine.

Freezing

I’ve frozen the filling and roasted squash separately in portions, then reheated them gently for an easy weeknight meal later. Just thaw overnight in the fridge, then warm together in the oven for best results. The texture is still delightful even after freezing.

Reheating

To reheat leftovers, I prefer baking at 350°F (175°C) for about 15-20 minutes until warmed through. This helps keep the squash from drying out and maintains that lovely caramelized top if you broiled it originally. You can also pop portions in the microwave but watch carefully to avoid overcooking.

FAQs

Can I use a different type of sausage in the Apple Sausage Stuffed Butternut Squash Recipe?

Absolutely! While Italian sausage adds great flavor, you can swap it for turkey, chicken, or even plant-based sausage alternatives. Just make sure to adjust cooking times if needed and choose varieties with seasoning that complements the apples and herbs.
How do I know when the butternut squash is fully cooked for stuffing?

The squash is ready when you can easily pierce the skin with a fork and the flesh feels soft but still holds its shape. Typically, this takes 40-45 minutes at 400°F. Avoid overcooking to prevent the squash from becoming mushy and difficult to stuff.
Can I prepare this Apple Sausage Stuffed Butternut Squash Recipe in advance?

Yes! You can prepare the filling ahead of time and store it in the fridge for up to 24 hours. Roast the squash and stuff it just before baking and broiling to maintain the best texture and flavors.
Is this recipe suitable for a gluten-free diet?

Definitely! All ingredients in this Apple Sausage Stuffed Butternut Squash Recipe are naturally gluten-free, but always check your sausage packaging to be sure it doesn’t contain any gluten additives.

Final Thoughts

This Apple Sausage Stuffed Butternut Squash Recipe has become one of my absolute favorites for cooler nights when I want something comforting but not complicated. It’s the perfect balance of seasonal flavors, easy cooking steps, and beautiful presentation. I genuinely hope you give it a try — I promise it’ll become a family favorite, just like it did for mine!