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Apple Sausage Stuffed Butternut Squash

Apple sausage stuffed butternut squash features roasted squash halves filled with browned Italian sausage, sweet diced apples, and fresh thyme and sage, then baked until the filling turns golden. Roast cut-side down first for deep caramelized edges, then finish baking until the squash is tender.
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Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Butternut squash
  • 2 butternut squash, halved and seeded
Italian sausage filling
  • 1 lb Italian sausage, casings removed
  • 0.5 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme
  • 1 tsp fresh sage, chopped
  • 0.5 cup breadcrumbs
  • 2 tbsp olive oil
  • Salt and pepper, to taste Season to taste.
Apple component
  • 2 apples, diced

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the squash
  1. Preheat the oven to 400°F. Brush the squash halves with olive oil and roast them cut-side down for 25 minutes, until slightly caramelized at the edges and just starting to soften.
Cook the sausage filling
  1. Brown the sausage with the onion and garlic in a skillet over medium-high heat, breaking it up as it cooks until no longer pink. Stir occasionally so the bits color evenly.
  2. Stir in the diced apples, thyme, and sage, then cook for 5 minutes until the apples soften slightly and release some juices. Keep the mixture moving so the herbs distribute.
  3. Mix in the breadcrumbs and season with salt and pepper. Cook for 1 more minute so the breadcrumbs lightly toast and thicken the filling.
Fill and bake
  1. Flip the roasted squash halves and fill generously with the sausage mixture. Press the filling in so it sits level and reaches the scooped center.
  2. Bake for 15-20 more minutes at 400°F until the filling is golden and the squash is tender. Look for bubbling edges and a fork-tender squash interior.

Notes

For the best caramelization, roast cut-side down first so the cut surface gets direct heat and browns. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 350°F until hot. Freezer option: assemble and freeze the stuffed squash before the final bake, then bake from frozen at 375°F for about 35-45 minutes (add time if needed). For a lighter swap, use turkey Italian sausage in the same amount to reduce overall fat while keeping the savory-apple filling.