Savory Stuffed Butternut Squash (Printer-Friendly Version)
Butternut squash stuffed with sausage, spinach, pecans, and cranberries, perfect for hearty festive meals.
# What You'll Need:
→ Main Components
01 -
2 medium butternut squash (about 2 to 2.5 pounds each), halved lengthwise and seeded
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt, divided, plus more to taste
04 -
1/2 teaspoon freshly ground black pepper, divided, plus more to taste
→ Stuffing Mixture
05 -
1 pound Italian sausage, casings removed (hot or mild, loose style preferred)
06 -
1 large yellow onion, diced (about 1 cup)
07 -
3 cloves fresh garlic, minced
08 -
1 teaspoon Italian seasoning
09 -
5 ounces fresh spinach (about 5 cups loosely packed)
10 -
1/2 cup dried cranberries
11 -
1/2 cup pecan halves, roughly chopped and toasted
→ Optional Finishes
12 -
1/3 cup grated Parmesan or Gruyère cheese
13 -
1 tablespoon chopped fresh sage or thyme leaves
# Steps to Follow:
01 -
Preheat oven to 400°F (204°C). Halve butternut squashes lengthwise and remove seeds. Rub cut sides with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange squash halves cut-side down on a parchment-lined baking sheet.
02 -
Bake squash on middle rack for 30 to 40 minutes until flesh is fork-tender but still holds its shape. Remove from oven and allow to cool slightly.
03 -
While squash is roasting, heat a large skillet over medium. Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 7 to 8 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and Italian seasoning. Sauté for 30 seconds until fragrant.
04 -
Add fresh spinach by the handful, stirring until wilted, about 2 minutes. Remove skillet from heat and stir in dried cranberries and toasted pecans.
05 -
Once cool enough to handle, flip roasted squash halves over. Using a spoon, scoop out some flesh from each half, leaving a 1-inch border. Chop scooped squash and fold it into the sausage stuffing mixture.
06 -
Mound stuffing evenly into each squash half. Top with cheese if desired. Return stuffed squash to oven and bake for 5 minutes, or until cheese melts and filling is heated through. Finish with fresh herbs before serving.
# Additional Tips:
01 -
Allow squash to cool slightly before scooping or stuffing to prevent burns.
02 -
Prep filling in advance and store refrigerated up to 2 days for efficient assembly.
03 -
If sausage renders excess fat, pour off some before adding aromatics to prevent filling from becoming greasy.