Cheesy Italian Stuffed Butternut Squash is a delightful mix of creamy, roasted squash filled with a flavorful blend of Italian cheeses, herbs, and sometimes a bit of savory tomato or garlic. The natural sweetness of the butternut squash pairs perfectly with the rich, melted cheese and tender ingredients inside, making each bite a comforting and satisfying treat.
I love making this dish when I want something cozy but also a little special. It’s fun to cut the squash in half and see that beautiful, cheesy filling waiting for you inside. Plus, I usually toss in some Italian seasoning or fresh basil to give it that fresh, herby kick. It’s a great way to enjoy vegetables in a way that feels like a real celebration on a plate.
One of my favorite ways to serve this is alongside a simple green salad or some crusty bread, so you get a nice balance of textures and flavors. It’s also a dish that impresses friends and family without too much fuss. Honestly, once you roast the squash and prepare the stuffing, it’s mostly just baking and waiting—which gives me time to relax and enjoy the delicious smells coming from the oven.
Key Ingredients & Substitutions
Butternut Squash: This is the star of the dish with its sweet, soft texture after roasting. If you can’t find it, acorn squash or kabocha squash can work, though the flavor is a bit different.
Italian Sausage: Adds a savory kick. For a vegetarian version, try cooked lentils or crumbled tempeh with Italian herbs instead.
Cheeses (Mozzarella & Parmesan): Mozzarella melts beautifully for gooey texture, while Parmesan gives a sharp, nutty flavor. For dairy-free, nutritional yeast and vegan cheese are good substitutes.
Spinach & Sun-dried Tomatoes: These add freshness and a tangy bite. Feel free to swap spinach with kale or Swiss chard, and sun-dried tomatoes with roasted red peppers.
How Can You Roast Butternut Squash Perfectly for Stuffing?
Roasting the squash until tender but firm helps it hold the filling without collapsing. Here’s what I do:
- Preheat oven to 400°F (200°C).
- Cut squash in half lengthwise and scoop out seeds carefully.
- Brush cut sides with olive oil and season with salt and pepper.
- Place cut side down on a lined baking sheet to roast for about 40 minutes.
- Check tenderness—fork should pierce easily but squash should keep its shape.
This method lets the squash soften enough to scoop the flesh and create a cozy boat for the stuffing. Also, roasting it cut side down keeps the surface moist and prevents over-browning.
Equipment You’ll Need
- Baking sheet – I use it to roast the squash evenly so it softens nicely inside.
- Sharp knife and spoon – for cutting the squash and scooping out the flesh easily.
- Large skillet – this is perfect for browning the sausage and cooking the veggies.
- Mixing bowl – to combine the scooped squash with the filling ingredients.
- Grater – to shred mozzarella if you’re using block cheese; it melts better when shredded.
- Baking dish – to hold the stuffed squash while it bakes and melts the cheese.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of sausage for a leaner option. It cooks just as well and keeps it lighter.
- Top with a drizzle of balsamic glaze or a sprinkle of crushed red pepper flakes for added flavor.
- Stir in some cooked quinoa or rice for extra volume and texture in the stuffing.
- Swap sun-dried tomatoes for roasted red peppers or add chopped artichoke hearts for more Mediterranean flair.
Cheesy Italian Stuffed Butternut Squash
Ingredients You’ll Need:
- 1 large butternut squash, halved and seeded
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- ½ pound Italian sausage (mild or spicy), casing removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- ¼ cup walnuts or pine nuts, chopped (optional)
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15 minutes to prep and around 55 minutes to cook, including roasting the squash and baking the stuffed halves. It’s mostly hands-off cooking, so you have time to relax or prep your sides while it bakes.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Brush the cut sides of the squash halves with 1 tablespoon of olive oil, sprinkle salt and pepper, and place them cut side down on the baking sheet. Roast for about 40 minutes until the flesh is soft when poked with a fork.
2. Prepare the Filling:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook for 6-8 minutes until browned and fully cooked. Stir in the chopped onion and garlic, cooking another 3-4 minutes until softened. Add the spinach, sun-dried tomatoes, nuts (if using), oregano, basil, and red pepper flakes. Cook for 2-3 minutes until the spinach wilts, then remove from heat.
3. Fill and Bake the Squash Halves:
Once the squash has roasted, carefully flip the halves cut side up. Use a spoon to scoop out some of the soft flesh into a bowl, leaving about a ½-inch border to keep the squash sturdy. Mix the scooped squash flesh into the sausage filling along with half of the mozzarella and Parmesan cheeses. Spoon the combined filling back into the squash shells. Sprinkle the remaining cheeses evenly on top.
4. Final Baking and Serving:
Place the stuffed squash back in the oven and bake for an additional 15 minutes until the cheese melts and turns golden. Remove from the oven, sprinkle with fresh parsley or basil, and serve warm. Enjoy your hearty and cheesy Italian stuffed butternut squash!
Can I Use Frozen Butternut Squash for This Recipe?
It’s best to use fresh butternut squash because freezing changes the texture and can make it watery. If you only have frozen, thaw it completely and drain any excess moisture before roasting and stuffing.
How Do I Make This Recipe Vegetarian?
Simply skip the Italian sausage and replace it with cooked lentils, chopped mushrooms, or a plant-based sausage alternative. Season well with Italian herbs to keep the flavor bold.
Can I Prepare This Dish Ahead of Time?
Yes! Roast the squash and prepare the filling a day in advance. Stuff the squash and refrigerate it separately. When ready to serve, bake stuffed squash as instructed until heated through and cheese is melted.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water if it feels dry.