Hearty Sausage-Stuffed Butternut Squash
This Hearty Sausage-Stuffed Butternut Squash is the ultimate cozy meal for chilly nights. You’ve got tender roasted butternut squash filled with a delicious mix of savory Italian sausage, caramelized onions, and sweet apples, all brought together with a sprinkle of fresh herbs and topped with melty Gruyère cheese. It’s comforting, satisfying, and feels like the perfect balance between sweet and savory. The best part? It’s easy to make, but looks like something straight out of a restaurant. You’re going to want this one on repeat!
Servings
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
Want to make this recipe gluten-free? Easy fix! Just double-check that your sausage and cheese are certified gluten-free (most are, but it’s always good to check). The rest of the ingredients—squash, apples, onions, herbs, and Gruyère—are naturally gluten-free, so the only real switch you might need is the sausage. If you’re serving this to someone with gluten sensitivities, this small change will make sure everyone can enjoy this delicious dish without worry!