Hearty Sausage-Stuffed Butternut Squash – You know that perfect balance between comfort food and something that feels just a bit special? That’s what you’ll get with Hearty Sausage-Stuffed Butternut Squash. You’ve got roasted butternut squash as the base, filled with seasoned Italian sausage, sweet apples, and caramelized onions, and topped off with Gruyère that melts into everything. It’s the kind of meal that looks impressive but is surprisingly easy to pull off.
This recipe wasn’t planned at all. One night, I realized I had some butternut squash that needed to be used, plus a few random ingredients sitting around—sausage, apples, onions, and a wedge of Gruyère. So, I threw them all together and hoped for the best. The smell coming from the oven was something else. When we sat down to eat, my husband—who usually doesn’t go for anything with squash—took one bite and actually said, “This is really good.” Even our little one, who can be picky, kept asking for more. Since then, this has turned into one of those go-to dinners for us, especially when the weather cools down. It’s simple but somehow feels special.
What makes this Hearty Sausage-Stuffed Butternut Squash truly special?
This dish is one of those perfect combos of savory and sweet that just works. The butternut squash roasts up tender and slightly caramelized, making the ideal base for the sausage and apple filling. The fennel and herbs bring in this deep, cozy flavor, and the Gruyère cheese? Well, that just melts into everything and takes it over the top. It’s filling, satisfying, and has just the right amount of indulgence. And here’s the best part: it looks fancy, but it’s actually pretty simple to pull off. Perfect for when you want to impress without spending all day in the kitchen.
What You Need To Make This Hearty Sausage-Stuffed Butternut Squash Recipe?
Butternut Squash: Butternut squash is the perfect base for this recipe—its natural sweetness pairs so well with the savory filling. Plus, it roasts up beautifully, getting soft and caramelized. If you’ve never stuffed squash before, don’t worry—it’s super easy, and it makes for such a pretty presentation.
Italian Sausage: This brings all the savory, meaty goodness to the dish. I usually go for a mild Italian sausage, but if you like a little kick, feel free to use spicy sausage instead. It’s all about balance here!
Fennel & Onion: These two veggies add a wonderful depth of flavor to the filling. Fennel has that slight licorice-like sweetness, and when it’s cooked down with the onion, it gets all soft and golden and delicious.
Apples: The apples bring just a touch of sweetness that balances out the savory sausage. I love using Honeycrisp apples because they’re sweet but still have a nice bit of tartness to them. Plus, they hold their shape well when cooked.
Fresh Herbs: Sage and thyme are the stars here. Sage brings that warm, cozy flavor, while thyme adds a subtle earthiness. Together, they really make the dish feel like fall.
Gruyère Cheese: Gruyère is the perfect finishing touch. It melts beautifully and has a slightly nutty flavor that complements all the other ingredients so well. Plus, who doesn’t love a gooey cheese topping?
Steps To Make Hearty Sausage-Stuffed Butternut Squash:
First things first, crank your oven up to 425°F. Grab a baking sheet and line it with some parchment paper or foil—trust me, it’ll make cleanup way easier later.
Now, take your butternut squash and slice them in half lengthwise. Scoop out all those seeds and stringy bits (feels a little like pumpkin carving, right?). Drizzle the cut sides with olive oil and don’t be shy with the salt and pepper. Once they’re seasoned up, place them face down on the baking sheet and pop them in the oven. Let them roast for about 40 minutes, or until they’re tender and you can easily poke a fork through them.
While the squash is roasting, heat up a tablespoon of olive oil in a large skillet over medium heat. Toss in the sausage, breaking it up as it cooks. You want it nice and browned. Once it’s done, transfer it to a bowl and set it aside for later.
Want To Save This Recipe?
Using the same skillet (no need for extra dishes!), add a bit more olive oil if needed and throw in the sliced fennel and onions. Let them cook down for about 10 minutes until they’re soft and golden. Then, add in the apples, garlic, sage, and thyme. Let that cook for a few minutes until everything smells amazing. At this point, drizzle in some maple syrup, give it a good stir, and season with salt and pepper to taste. Add the sausage back in and mix it all together.
By now, your squash should be ready. Take it out of the oven and let it cool down just enough so you don’t burn your hands. Scoop out the flesh, leaving a nice border around the edges to keep the squash sturdy. You can either chop the scooped-out squash and add it to your sausage mixture, or if it’s super soft, just mash it right in.
Now, spoon that filling back into the squash halves, packing it in nicely. Top it all off with a generous handful of grated Gruyère cheese (because, why not?). Pop the stuffed squash back into the oven for about 20 minutes until the cheese is all melted and bubbly.
Let it cool for a few minutes, then dig in! Enjoy it with a fork and a smile.
Tip:
Here’s a little trick to make this recipe even better: roast your butternut squash face-down on the baking sheet. By doing this, the cut side gets nice and caramelized, which really amps up the flavor. Plus, it keeps the squash super moist and tender. When it comes time to scoop out the flesh, leave a thick border (about 3/4 inch) around the edges. This gives you plenty of room to stuff it without the squash falling apart, but still gives you that delicious filling-to-squash ratio in every bite. And, if you’re feeling fancy, you can toast the fennel seeds or add a pinch of red pepper flakes to the sausage mix for a little extra depth and heat. Little tweaks, but they make a big difference!
Frequently Asked Questions:
What other cheeses could I use if I don’t have Gruyère?
No Gruyère? No problem! Swiss, fontina, or even sharp cheddar are great alternatives. Each has its own unique flavor and meltability, but they’ll all give you that perfect cheesy, gooey topping that makes this dish so irresistible.
Not a fan of fennel—can I leave it out or swap it?
Totally! If fennel’s not your thing, feel free to skip it. You could replace it with something like celery or bell peppers for a different crunch and flavor. It won’t affect the overall dish too much, and you’ll still get a great result.
Can I make this ahead of time?
Absolutely! You can roast the squash and prepare the filling in advance, then store them separately in the fridge. When you’re ready to serve, just stuff the squash, top it with cheese, and bake it until everything’s heated through and the cheese is bubbly. Excellent for assembling dinner a little easier!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Hearty Sausage-Stuffed Butternut Squash
Ingredients
- 2 medium butternut squash
- 1 pound bulk Italian sausage
- 1 medium onion thinly sliced
- 1 fennel bulb cored, halved, and sliced thin
- 3 garlic cloves minced
- 2 Honeycrisp apples peeled, cored, and cubed
- 1 tbsp fresh sage minced
- 2 tsp fresh thyme
- 1 tbsp maple syrup
- 1 1/2 c Gruyère cheese grated
- Olive oil as needed
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper or foil to keep things easy to clean up later.
- Cut the butternut squash in half lengthwise and scoop out all the seeds and stringy bits. Drizzle the flesh with olive oil and season generously with salt and pepper. Place them cut-side down on the baking sheet and roast for about 40 minutes, or until tender and slightly caramelized.
- While the squash is roasting, heat a tablespoon of olive oil in a big skillet on medium heat. Add the Italian sausage, crumbling it into the pan, and cook until browned. Move the cooked sausage to a bowl and put aside.
- In the same skillet, add more olive oil if needed, then toss in the fennel and onion. Cook for about 10 minutes, stirring occasionally, until they’re soft and golden. Add in the apples, garlic, sage, and thyme, and let them cook for a few more minutes until everything is fragrant and slightly softened. Drizzle with maple syrup, season with salt and pepper, and then stir everything together.
- Once the squash is done, remove it from the oven and let it cool just enough so you can handle it. Scoop out some of the flesh, leaving about a 3/4-inch border all around the sides.
- Chop up the scooped-out squash (or mash it directly into the filling if it's very soft) and add it to the sausage mixture. Stir everything together until well combined.
- Spoon the filling into the hollowed-out squash halves and top with grated Gruyère cheese. Sprinkle with a little extra sage if you like.
- Pop the stuffed squash back into the oven and bake for another 20 minutes, or until the cheese is melted and bubbly. Allow it to chill for a few minutes before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
