Here is how to make easy stuffed butter squash recipe with delicious ingredients like sausage (including plant based sausage), nuts, brown rice or quinoa, leafy greens, and more.
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This post is all about how to make stuffed butternut squash with sausage.
If you’re on the hunt for the best stuffed butternut squash recipe that’s easy, full of flavor, and perfect for fall, then you’re in the right place. This stuffed butternut squash with Italian sausage recipe is packed with cozy, savory ingredients, and it has a presentation that’ll wow your guests.
Imagine soft, roasted winter squash filled with a savory mix of ground sausage, brown rice or quinoa, leafy greens, herbs, and cheese. This dish hits all the right notes—it’s hearty, it’s delicious, and it’s actually super simple to make!
Plus, it’s easy to adjust the recipe to fit a number of tastes. For example, you can make a delicious plant based stuffed squash recipe by using plant based sausage–or by leaving the sausage out altogether! The chopped nuts and brown rice, along with greens and dried cranberries, make a satisfying filling for the squash.
Stuffed butternut squash looks as amazing as it tastes, making it ideal for a festive holiday meal or even a laid back Friendsgiving dinner party. If you’re building out your Thanksgiving 2024 menu ideas, this elegant but easy recipe should definitely make the cut.
—In This Post—
- What is Stuffed Butternut Squash?
- Why is Stuffed Butternut Squash Popular?
- Is Stuffed Butternut Squash Great for Friendsgiving?
- Stuffed Butternut Squash Ingredients
- How to Make Stuffed Butternut Squash
- Tips for Making the Best Stuffed Butternut Squash
- Making Quinoa Stuffed Butternut Squash with Quinoa
- Can You Eat Butternut Squash Skin?
- Stuffed Butternut Squash Side Dish Ideas
- How to Store Leftover Stuffed Butternut Squash
- Recipe: Stuffed Butternut Squash with Sausage
What is Stuffed Butternut Squash?
Stuffed butternut squash is a roasted butternut squash that’s hollowed out and filled with a flavorful, satisfying stuffing. The stuffing is super versatile, so you can make it exactly how you like.
Some of the best easy stuffed butternut squash recipes include ingredients like brown rice or quinoa, ground Italian sausage or a plant based alternative, fresh greens, nuts, cheese, and a mix of herbs for tons of flavor. These ingredients make a satisfying stuffed butternut squash dish that is hard to resist.
This Italian sausage butternut squash recipe brings a savory, slightly spiced flavor that balances the squash’s natural sweetness perfectly. Roasting caramelizes the butternut squash and makes it tender, creating an ideal base for all those delicious fillings.
Why is Stuffed Butternut Squash Popular for the Holidays?
Stuffed butternut squash recipes are often popular for holiday meals because they combine seasonal flavors with a showstopping presentation.
When you bring this dish to the table, you have a warm, golden squash that’s bursting with colorful stuffing and classic fall flavors. It’s almost like edible fall decor!
With its rich flavors and wholesome ingredients, stuffed butternut squash makes a perfect main or side dish for Thanksgiving, Friendsgiving, or Christmas. And if you’re looking for elegant Thanksgiving menu items, this dish has just the right balance of cozy and classy to make your meal feel special.
Is Stuffed Butternut Squash Great for Friendsgiving?
Stuffed butternut squash is perfect for Friendsgiving because it’s a crowd pleasing recipe that can easily be adapted to fit different diets, whether you want to go meat free, vegan, or add more cheese for extra flavor.
Each butternut squash half is a generous serving on its own, so it’s easy to portion out and doesn’t need any fancy plating. This roasted stuffed butternut squash recipe is warm, filling, and packed with flavor—perfect for a fun, relaxed Friendsgiving celebration with friends.
Stuffed Butternut Squash Ingredients
Here are the ingredients needed to make this stuffed butternut squash recipe. These ingredients all work together to make a stuffed butternut squash that’s flavorful, hearty, and perfect for fall.
The butternut squash acts as both a “bowl” for the ingredients, and it serves as a core flavor for the dish, while the sausage, rice, greens, onion, nuts, cranberries (optional), and seasonings make the filling taste rich and cozy.
- Butternut Squash (2 medium). Roasted butternut squash is the base of the dish. Butternut squash has a natural sweetness and soft texture when roasted, making it perfect for stuffing. It’s hearty and slightly creamy, so it balances the savory filling really well.
- Mild Ground Italian Sausage or Plant Based Sausage (½ pound). Sausage adds a savory, slightly spicy flavor to the stuffing, making it rich and filling. If you’re using a plant based sausage, it’ll still give that satisfying taste and texture while keeping it meat free.
- Cooked Brown Rice or Quinoa (1 cup). Brown rice makes the stuffing hearty and satisfying, plus it adds a chewy texture that contrasts nicely with the soft squash. Brown rice is also whole-grain, adding fiber to make this dish more filling. You can also use cooked quinoa in place of the brown rice.
- Kale or Spinach (2 cups, chopped). Fresh leafy greens bring a pop of color, nutrients, and a slight bitterness that works well with the sweetness of the squash. They also add a tender texture once cooked.
- Diced Onion (½ cup). Onion adds a savory, slightly sweet base flavor to the stuffed squash filling. When cooked with the sausage, it enhances the overall flavor depth and brings out the savory notes in the dish.
- Chopped Walnuts or Chopped Pecans (1/3 cup). Nuts add a nice crunch and give the squash filling a bit of earthy flavor. They also have a richness that complements the sausage and squash, while adding a great contrast in texture.
- Dried Cranberries (¼ cup, optional). Dried cranberries add a hint of sweetness and a little tartness, which can balance the savory and earthy flavors in the stuffing. It’s an optional ingredient, but dried cranberries are a nice touch if you want more flavor complexity.
- Garlic Powder (½ teaspoon). Garlic powder brings a mild garlic flavor without overpowering the other ingredients. It gives depth to the filling, making it taste warm and savory.
- Onion Powder (½ teaspoon). Like garlic powder, onion powder adds a savory, umami flavor that rounds out the taste of the stuffing without needing extra fresh ingredients.
- Dried Rosemary (½ teaspoon). Rosemary has a slightly pine like, earthy flavor that pairs perfectly with butternut squash and sausage. It’s a warming spice, and it gives a cozy, autumnal vibe to stuffed butternut squash.
- Dried Thyme (½ teaspoon). Thyme is mild, savory, and slightly lemony, which balances out the richness of the sausage and the sweetness of the squash.
- Dried Parsley (½ teaspoon). Parsley has a fresh, slightly peppery flavor. Even dried, it adds a hint of brightness that complements the other herbs.
- Dried Oregano (¼ teaspoon). Oregano has a slightly earthy, peppery taste that rounds out the herb mix, giving a hint of warmth and depth.
- Salt and Pepper (to taste). Salt and pepper are essential for enhancing all the flavors in this dish. Use them to season the squash and the filling, so the whole dish tastes balanced.
- Grated Parmesan Cheese (¼ cup, plus more for garnish). Parmesan cheese adds a salty, nutty finish that really brings all of the ingredients together. It melts over the top, creating a golden, slightly crispy layer that’s super satisfying. For a vegan option, you could try nutritional yeast or plant based cheese to add cheesy flavor.
How to Make Stuffed Butternut Squash
Stuffed butternut squash makes a unique and delicious main dish for the fall and winter holidays. Best of all, it’s easy to make and a crowd pleasing recipe. Here is how to make stuffed butternut squash with Italian sausage.
1—Preheat the oven.
First, preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper to help make clean up easier.
2—Prepare the butternut squash.
Wash and dry the butternut squash. Slice each one in half lengthwise. Scoop out the seeds, then place the squash halves cut side up on a rimmed baking sheet.
Drizzle the butternut squash halves with a little olive oil, and sprinkle them with salt and pepper to enhance the flavor as they roast.
3—Roast the butternut squash.
Bake the butternut squash for about 40 to 50 minutes, or until it’s tender enough to easily pierce with a fork.
4—Prepare the stuffed squash filling.
While the butternut squash is roasting, start on the filling. In a skillet over medium heat, cook the ground sausage or plant based sausage until it’s browned and cooked through, breaking it up with a spoon or a spatula as it cooks.
Once the sausage is cooked, add the diced onion and cook for a few more minutes until it softens and becomes fragrant.
Next, stir in the chopped kale or spinach and let it cook just until the greens wilt, which should only take a few minutes. Then, add the cooked brown rice, chopped walnuts or pecans, and dried cranberries, if you’re using them.
Sprinkle in the garlic powder, onion powder, rosemary, thyme, parsley, oregano, salt, and pepper. Stir everything together and let it cook for a few minutes to allow the flavors to blend.
5—Stuff the butternut squash.
Once the butternut squash is done, take it out of the oven and let it cool slightly. Carefully scoop out some of the flesh from each squash half, leaving about a ½ inch border around the edges to keep the squash sturdy.
Chop up the scooped out squash and mix it into the filling. Spoon equal amounts of the sausage filling mixture into each squash half, pressing it down gently to pack it in, and top with a sprinkle of grated Parmesan cheese.
6—Return the squash to the oven.
Place the stuffed butternut squash back in the oven for another 10 to 15 minutes, just until the cheese melts and turns golden brown. When it’s done, garnish the stuffed squash with a little extra Parmesan and any fresh herbs you like to serve.
Tips for Making the Best Stuffed Butternut Squash
Here are some tips for making the best stuffed butternut squash with Italian sausage.
- Pick the right squash. Look for butternut squashes that feel heavy for their size with smooth, unblemished skin. This helps make sure that the squash ripe and should have a nice sweetness when roasted.
- Precook the filling ingredients. Cooking the sausage, greens, and other ingredients before stuffing gives the dish a richer, layered flavor, and it means less time baking everything together in the end.
- Add texture and flavor. Chopped nuts like walnuts or pecans bring a bit of crunch, while dried cranberries (if using) add a little sweetness that goes great with the savory flavors.
- Scoop carefully. When you’re hollowing out the squash after the first bake, try not to scoop too deep or the walls might get too thin and collapse. Leave about a ½ inch border around the edges.
- Finish with cheese. Adding Parmesan on top gives the sausage filling a salty, nutty flavor that brings everything together. For a vegan version, sprinkle with nutritional yeast or vegan cheese instead to add cheesy flavor to the stuffed squash.
Can This Stuffed Butternut Squash Recipe Be Made with Quinoa?
If you’re looking to switch things up and add a little more texture, using quinoa instead of brown rice in this stuffed butternut squash recipe is a great option.
Quinoa has a slightly nutty flavor and a fluffier texture that pairs perfectly with the soft, roasted butternut squash. To make a quinoa butternut squash recipe, you’ll simply prepare the quinoa as you would brown rice and mix it in with the other stuffing ingredients.
To start, cook about ½ cup of dry quinoa according to the package instructions (this usually means rinsing the quinoa first, then simmering it with water or broth for around 15 minutes until the grains are tender and fluffy). Using broth adds extra flavor, but water works too if you’re keeping it simple.
Once it’s cooked, fluff the quinoa with a fork and add it to the filling mix with sausage, greens, herbs, nuts, and a sprinkle of grated Parmesan cheese.
For a seasonal twist, try making a cranberry quinoa stuffed butternut squash. Adding dried cranberries to the quinoa stuffing brings in a touch of sweetness and a little tartness that balances the savory flavors of the sausage and greens.
Just stir in a handful of dried cranberries with the other ingredients, according to the recipe. The dried cranberries will soften slightly when baked in the squash and create an amazing flavor contrast.
Substituting quinoa for brown rice brings a new layer of flavor and a lighter texture that’s super satisfying. Quinoa stuffed butternut squash recipes are also a great choice for anyone looking to add more protein or try a different grain. It’s just as easy to make as the brown rice version, and you’ll love the flavor it brings to this classic dish!
Can You Eat the Skin on a Stuffed Butternut Squash?
Yes, technically, you can eat the skin of a roasted butternut squash because it softens quite a bit in the oven. That said, whether or not you eat the skin on a butternut squash is really up to personal preference.
Some people find the skin a bit tough or fibrous even after roasting, while others enjoy the texture and added fiber it provides. If you prefer a softer, melt in your mouth texture, you can simply scoop out the flesh and filling and leave the skin behind.
The Best Side Dishes for Stuffed Butternut Squash
Stuffed butternut squash is a hearty main dish, so sides that are fresh and light make the perfect complement. Here are some ideas for the best side dishes for stuffed butternut squash.
- Spinach Salad. A simple but delicious spinach salad with sliced apples or pears, toasted walnuts, Roquefort or feta cheese, and a tangy vinaigrette (maybe with a touch of maple or balsamic) is a fresh, crisp side that balances the richness of the stuffed squash.
- Brussels Sprouts. Brussels sprouts made with olive oil, salt, and a sprinkle of balsamic glaze add a crunchy, caramelized side with a hint of sweetness that pairs beautifully with the savory squash filling. Roasted Brussels sprouts, glazed Brussels sprouts, and air fryer Brussels sprouts are all great options.
- Garlic Green Beans. Sautéed green beans with garlic and a squeeze of lemon are quick, easy, and add a burst of fresh flavor that contrasts nicely with the warm, hearty squash. Sautéed green beans with crunchy almonds make another great side dish for stuffed butternut squash.
- Cranberry Sauce. If you’re making stuffed butternut squash for a holiday meal, then a homemade cranberry sauce or chutney on the side adds a nice tart sweet contrast and keeps the dish feeling seasonal.
- Crusty Bread. A slice of crusty bread or a soft dinner roll is great for soaking up any extra filling or juices from the squash, and it makes the meal feel complete.
How to Store Leftover Stuffed Butternut Squash
If you have leftover stuffed butternut squash, then store it in an airtight container in the refrigerator for up to 3 days.
To reheat the stuffed butternut squash, place the squash in the oven at 350°F for about 7 to 10 minutes or until the ingredients are warmed through. Or microwave in short intervals if you’re in a hurry.
The sausage filling can also be frozen separately, but the texture of the squash itself may soften a bit after freezing and thawing.
If you’re looking for a dish that’s easy to make but impressive to serve, then stuffed butternut squash with Italian sausage is a must. It’s cozy, delicious, and exactly what you want on the table for fall gatherings.
Serve stuffed butternut squash as a main course or as a festive side dish for Thanksgiving or Friendsgiving dinner—this dish will be a hit with everyone at the table. Add stuffed butternut squash with Italian sausage to your Thanksgiving 2024 menu ideas and watch it become a go to recipe for all your fall and winter get togethers!
Recipe: Stuffed Butternut Squash
Stuffed Butternut Squash with Sausage
Ingredients
- 2 medium butternut squashes
- ½ pound mild ground Italian sausage or plant based ground Italian sausage alternative
- 1 cup cooked brown rice or cooked quinoa
- 2 cups fresh kale or spinach chopped
- ⅓ cup chopped walnuts or pecans
- ¼ cup dried cranberries optional
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon dried oregano
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese plus more for garnish
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper to help make clean up the easier.
- Slice each butternut squash in half lengthwise and scoop out the pulp and seeds. Place the squash halves cut side up on the baking sheet. Drizzle them lightly with olive oil and season with salt and pepper.
- Bake the butternut squash for 40 to 50 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is baking, heat olive oil in a skillet over medium high heat. Add the ground sausage (or plant based sausage) to the skillet and cook until browned, breaking the sausage up into smaller pieces with a spoon as it cooks.
- Once the sausage is fully cooked, add the chopped kale or spinach to the skillet. Cook until just wilted, then stir in the cooked brown rice, nuts, cranberries (if using), garlic powder, onion powder, rosemary, thyme, parsley, oregano, salt, and pepper. Let it all cook together for 3 to 5 minutes so the flavors blend.
- Remove the baked butternut squash from the oven and carefully scoop out some of the flesh, leaving a ½ inch border around the edges.
- Chop the scooped out squash and mix it into the filling. Spoon the filling mixture back into each squash half, packing it in gently. Top each stuffed squash with a sprinkle of grated Parmesan cheese.
- Return the stuffed butternut squash to the oven and bake it for an additional 10 to 15 minutes, until the cheese is melted and slightly golden. If desired, sprinkle extra grated Parmesan cheese or chopped fresh parsley on top to serve.
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Looking for more of the best Thanksgiving recipes?
- Air Fryer Brussels Sprouts Recipe
- How to Make Honey Roasted Carrots
- Easy Holiday Meal Prep Ideas + Best Make Ahead Holiday Meal Ideas
This post was all about how to make Italian sausage stuffed butternut squash.
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