This Sausage & Apple Stuffed Butternut Squash Recipe brings together the sweetness of roasted squash with savory Italian sausage and crisp apples for a complete meal that looks as impressive as it tastes. I developed this sausage & apple stuffed butternut squash recipe after craving something cozy yet elegant enough for company.
SERVES: 4 | PREP: 20 MIN | COOK: 65 MIN | TOTAL: 85 MIN
Ingredients
For the Squash
| Ingredient | Amount |
|---|---|
| Medium butternut squash | 2 whole (about 2 lbs each) |
| Olive oil | 3 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
For the Stuffing
| Ingredient | Amount |
|---|---|
| Italian sausage (mild or hot) | 1 pound |
| Medium yellow onion, diced | 1 whole |
| Granny Smith apples, diced | 2 medium |
| Garlic cloves, minced | 3 cloves |
| Fresh sage, chopped | 2 tablespoons |
| Dried cranberries | ⅓ cup |
| Toasted pecans, chopped | ½ cup |
| Baby spinach | 2 cups |
| Chicken broth | ¼ cup |
For the Topping
| Ingredient | Amount |
|---|---|
| Gruyere cheese, shredded | 1 cup |
| Panko breadcrumbs | ¼ cup |
| Butter, melted | 1 tablespoon |
Instructions
Phase 1: Preparing the Squash (15 minutes)
Step 1: Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2: Wash the butternut squash thoroughly under cold water. Pat them completely dry with a kitchen towel so the oil adheres properly.
Step 3: Using a sharp chef’s knife, carefully cut each squash in half lengthwise. The squash will be firm, so use a rocking motion with the knife rather than forcing it straight down. Start at the top where it’s narrower for easier cutting.
Step 4: Use a sturdy metal spoon to scoop out all the seeds and stringy fibers from the center cavity. Scrape thoroughly until you have a smooth, clean bowl shape. Save those seeds for roasting later if you’d like a snack!
Step 5: Brush the cut surfaces and edges of each squash half with 2 tablespoons of olive oil. Make sure to coat evenly for consistent browning.
Step 6: Season the oiled surfaces with 1 teaspoon salt and ½ teaspoon black pepper, distributing evenly across all four halves.
Step 7: Place the squash halves cut-side down on your prepared baking sheet. This position allows the flesh to caramelize beautifully. Roast for 40-45 minutes until a fork pierces the flesh easily. The bottom should show golden-brown caramelization.
Phase 2: Making the Stuffing (20 minutes)
Step 8: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Wait until the oil shimmers—this takes about 1 minute.
Step 9: Remove the sausage from its casing if necessary. Add it to the hot skillet and break it apart with a wooden spoon or spatula. Cook for 6-7 minutes, stirring occasionally, until no pink remains and the meat develops brown, crispy bits. Those browned pieces add tremendous flavor.
Step 10: Add the diced onion to the sausage. Cook together for 4 minutes, stirring frequently, until the onion turns translucent and softens. The onion releases moisture that helps scrape up those flavorful brown bits stuck to the pan.
Step 11: Stir in the diced apples, minced garlic, and fresh sage. Cook for 3 minutes until the apples just begin to soften but still hold their shape. You want them tender but not mushy. The sage will become fragrant—that’s your signal it’s releasing its oils.
Step 12: Add the dried cranberries, toasted pecans, and baby spinach to the skillet. Pour in the chicken broth. Stir everything together and cook for 2-3 minutes until the spinach wilts completely and the broth reduces by half. The broth keeps everything moist without making it soggy.
Step 13: Taste the mixture and adjust seasoning if needed. The sausage is usually salty enough, but you might want a pinch more pepper. Remove from heat and set aside.
Phase 3: Stuffing and Final Baking (20 minutes)
Step 14: When the squash is tender, remove it from the oven. Carefully flip each half cut-side up using tongs and a spatula. Be cautious—they’ll be very hot and will release steam.
Step 15: Divide the sausage-apple mixture evenly among the four squash halves, mounding it generously in each cavity. Press down gently to pack it in. Each half should hold about 1 to 1¼ cups of stuffing.
Step 16: In a small bowl, mix the shredded Gruyere cheese, panko breadcrumbs, and melted butter until combined. This creates a golden, crunchy topping.
Step 17: Sprinkle the cheese mixture over each stuffed squash half, covering the filling completely. The butter in the topping helps it brown beautifully.
Step 18: Return the baking sheet to the oven and bake for 15-20 minutes until the cheese melts completely and the breadcrumb topping turns golden brown. Watch during the last 5 minutes to prevent over-browning.
Step 19: Remove from the oven and let the stuffed squash rest for 5 minutes before serving. This allows the filling to set slightly so it doesn’t spill out when you cut into it.
Step 20: Serve each person one stuffed squash half. The squash flesh is completely edible—just scoop it up with the filling. Garnish with extra fresh sage leaves if desired.
Chef’s Notes
The Right Squash Matters: Choose butternut squash that feel heavy for their size with no soft spots. The neck should be long and thick, giving you more flesh to work with. A 2-pound squash is perfect for this sausage & apple stuffed butternut squash recipe because it creates just the right cavity size.
Sausage Selection: I prefer mild Italian sausage for balanced flavor, but hot sausage adds a nice kick. You can also use chicken or turkey sausage for a lighter version. Just make sure it’s seasoned Italian-style for the best flavor profile.
Apple Choice: Granny Smith apples hold their shape during cooking and provide a tart contrast to the sweet squash. Honeycrisp also works beautifully if you prefer something slightly sweeter. Avoid Red Delicious—they turn mushy.
Make-Ahead Magic: You can roast the squash and prepare the stuffing up to a day ahead. Store them separately in the refrigerator, then stuff and bake when ready. Add 5 extra minutes to the final baking time if starting with cold components.
Nutrition Facts (Per Serving)
Calories: 585 | Protein: 24g | Carbohydrates: 52g | Fat: 32g | Fiber: 8g | Sugar: 18g | Sodium: 890mg
Variations to Try
Mediterranean Twist: Replace the Italian sausage with ground lamb and swap the apples for sun-dried tomatoes and kalamata olives. Use feta cheese instead of Gruyere and add fresh oregano. This version pairs beautifully with my stuffed butternut squash with spinach, bacon and cheese for a Mediterranean feast.
Vegetarian Delight: Use plant-based Italian sausage or substitute with 1 pound cremini mushrooms, diced small and sautéed until golden. Add an extra ½ cup cooked quinoa to the filling for protein and substance. Everything else stays the same.
Fall Harvest Version: Replace cranberries with diced pears and add ½ teaspoon cinnamon to the filling. Use sharp white cheddar instead of Gruyere and top with candied pecans. The spice complements the sage butternut squash gratin perfectly on a holiday table.
Breakfast Style: Use breakfast sausage instead of Italian and add 4 beaten eggs to the cooked filling before stuffing. Top with cheddar cheese and bake as directed. The eggs set during baking for a complete breakfast-for-dinner option.
Storage & Reheating
Refrigerator: Store leftover stuffed squash in an airtight container for up to 4 days. The squash will soften slightly but the flavors develop even more.
Freezer: Wrap individual portions tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Place in a 350°F oven covered with foil for 20-25 minutes until heated through. Remove foil for the last 5 minutes to crisp the topping. Microwave reheating works but makes the topping soggy—add fresh breadcrumbs on top after microwaving if you go this route.
Stuffing Separation: The stuffing can be stored separately and used as a filling for bell peppers, acorn squash, or even as a standalone side dish. Reheat in a skillet over medium heat with a splash of broth.
Troubleshooting
Problem: Squash is unevenly cooked with hard spots Choose squash of similar size for even cooking. If one end is harder, that section was likely thicker. Rotate your baking sheet halfway through roasting and add 5-10 extra minutes if needed. Test the thickest part with a fork.
Problem: Stuffing falls out when serving You didn’t let it rest long enough after baking. The 5-minute rest allows everything to set. Also, don’t overfill the cavity—the filling should be mounded but not piled so high it topples. Press it down gently before adding the topping.
Problem: Topping burns before squash is done Your oven runs hot or you placed the rack too close to the heating element. Cover the tops loosely with aluminum foil after 10 minutes of the final bake. Remove the foil for the last 5 minutes to finish browning.
Problem: Stuffing is dry and crumbly You didn’t add enough broth or it evaporated too quickly. The mixture should look moist and hold together when pressed. Add an extra 2-3 tablespoons of broth to the filling and stir well before stuffing the squash.
Problem: Squash split or cracked during cutting Your knife wasn’t sharp enough or the squash was too hard. Microwave the whole squash for 2-3 minutes to soften slightly before cutting. Use a rocking motion with your knife rather than pressing straight down. Place a damp towel under your cutting board to prevent slipping.
Equipment Essentials
- Large baking sheet (at least 13×18 inches)
- Parchment paper or aluminum foil
- Sharp chef’s knife (8-inch minimum)
- Sturdy metal spoon for scooping seeds
- Large skillet (12-inch works best)
- Wooden spoon or spatula
- Small mixing bowl
- Pastry brush for oil
- Kitchen tongs for flipping hot squash
- Cutting board (preferably with a groove to catch juice)
Shopping List
Produce Section
- 2 medium butternut squash (about 2 lbs each)
- 1 yellow onion
- 2 Granny Smith apples
- 1 head of garlic
- Fresh sage
- Baby spinach (5-ounce container)
Meat Department
- 1 lb Italian sausage (mild or hot)
Dairy Section
- Gruyere cheese (8 oz block for shredding)
- Butter
Pantry
- Olive oil
- Salt and black pepper
- Dried cranberries
- Panko breadcrumbs
Baking Aisle
- Pecans (buy whole and toast yourself for better flavor)
Canned Goods
- Chicken broth (or beef broth)
Success Secrets
1. Toast Your Own Pecans: Buy raw pecans and toast them in a 350°F oven for 8-10 minutes until fragrant. This brings out oils and deepens the flavor dramatically. Pre-toasted nuts from the store don’t compare.
2. Cut Squash Safely: Place a damp kitchen towel under your cutting board to prevent slipping. Start your cut at the narrow neck end rather than the bulbous bottom. Use your body weight to rock the knife through rather than forcing it straight down.
3. Season in Layers: Salt the squash before roasting, season the stuffing as you cook it, and taste before stuffing. This builds complex flavor rather than dumping all the salt in at once. Each component should taste good on its own.
4. Don’t Skip the Rest: That 5-minute rest after baking isn’t optional. The filling needs time to set and the squash needs to cool enough to handle. Cutting into it immediately causes the stuffing to spill everywhere and burns your mouth.
5. Use the Squash Flesh: The roasted butternut squash flesh is delicious—don’t just eat the filling. Scrape it out with your fork along with the stuffing for each bite. The sweet squash balances the savory filling perfectly. That’s the whole point of this sausage & apple stuffed butternut squash recipe.
