Sausage-Stuffed Butternut Squash

There are three things you will love about this butternut squash stuffed with sausage recipe. First, it is a delicious meal that makes the most of fall produce. Second, it has a gorgeous presentation fitting for a dinner party menu. And third, it’s much easier to put together than you might think.

You can serve sausage-stuffed butternut squash as an entrée, giving everyone generous portions, or you can make it an interesting side or starter as part of a larger meal. Anyway you serve it, you and everyone else at the table will be glad you did.

Sausage-Stuffed Butternut Squash Ingredients

• Butternut squash: You’ll need 1 butternut squash that weighs about 3 pounds for this recipe.
• Italian turkey sausage: We recommend using Italian turkey sausage with the casings removed.
• Onion: For the medium onion, you can use a white or a yellow onion, either one works just fine.
• Garlic: The 4 garlic cloves can be minced with a knife, or passed through the garlic press. You can also use frozen garlic cubes if you have them.
• Italian cheese blend: Italian cheese blends are a mix of cheeses that can include mozzarella, provolone, Asiago, Parmesan and Romano.
• Crushed red pepper flakes: Red pepper flakes add a welcome kick to this dish and are highly recommended unless one of your diners is quite spice-averse.

Directions

Step 1: Prepare the squash

Preheat the broiler, then cut the squash lengthwise in half, discarding its seeds. Place the squash in a large microwave-safe dish, cut side down, and add a 1/2 inch of water. Microwave the squash, covered, on high until it softens, which will take 20 t0 25 minutes. Remove the squash and let it cool slightly.

Step 2: Cook the sausage

Meanwhile, in a large nonstick skillet, cook and crumble the sausage and onion over medium-high heat until the meat is no longer pink, 5 to 7 minutes. Then, add the garlic, stir and cook for 1 more minute.

Step 3: Stuff squash

Leaving 1/2-inch-thick shells, scoop the flesh from the squash and stir it into the sausage mixture. Then, place the squash shells on a baking sheet and fill them with the sausage mixture. Sprinkle a healthy helping of cheese.

Step 4: Broil

Broil the squash 4 to 5 inches from the heat until the cheese is melted, 1 to 2 minutes. If desired, sprinkle the squash with pepper flakes. To serve, cut each half into 2 portions.

Sausage-Stuffed Butternut Squash Variations

• Add sweetness: While cooking the sausage, drop in some fresh spinach, diced apple and dried cranberries. After boiling, top with a few toasted pecans for a meal that perfectly balances sweet and savory.
• Use ground beef: If you don’t have Italian sausage on hand, but do have ground beef, feel free to swap it in.
• Add bell pepper: Chopped bell pepper makes a tasty and colorful addition to this recipe. Add it along with the onion.
• Use a spicy sausage: If you like some heat when you eat, make this meal with spicy Italian sausage. And don’t skimp on the red pepper flakes!

How to Store Sausage-Stuffed Butternut Squash

You can store leftover stuffed butternut squash in the fridge in an airtight container for 2 to 3 days. You can also freeze portions for up to 3 months. To use, let the frozen squash and sausage thaw overnight in the fridge, and reheat the leftovers in the oven or in the microwave.

Sausage-Stuffed Butternut Squash Tips

Is butternut squash stuffed with sausage healthy?

Yes, it is! Butternut squash is an excellent source of vitamin A in the form of beta-carotene. It’s important for normal vision and a healthy immune system, and it helps the heart, lungs and kidneys function properly.

How do I choose the best butternut squash?

A ripe butternut squash is a creamy tan or dark beige color, and should not have any green spots or streaks. The squash should have a matte finish, not a shiny or waxy one. A shiny finish may indicate that the squash was picked too early. Finally, a ripe butternut squash should feel heavy for its size.

What should I serve with this butternut squash and sausage dish?

We recommend a hearty green like kale or Swiss chard or a crisp green salad with a slice of crusty bread.