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Sausage Stuffed Butternut Squash with Spinach

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Description

This Sausage Stuffed Butternut Squash with Spinach is a hearty and flavorful dish that’s perfect for fall! Sweet, roasted butternut squash halves are filled with a savory mixture of sausage, spinach, and spices, then baked to perfection. It’s a satisfying and wholesome dinner that’s easy to prepare and loaded with delicious flavors.

Ingredients

Scale

 

  • 2 medium butternut squash, halved lengthwise and seeded
  • 2 tbsp olive oil, divided
  • Salt and pepper, to taste
  • 1 lb (450g) Italian sausage (mild, spicy, or chicken sausage)
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 5 oz (140g) fresh spinach
  • 1/2 cup (50g) breadcrumbs (optional)
  • 1/2 cup (50g) shredded Parmesan cheese
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/4 tsp red pepper flakes (optional, for a bit of heat)

Instructions

  • Roast the Butternut Squash:

    • Preheat your oven to 400°F (200°C).
    • Place the squash halves cut-side up on a baking sheet and drizzle with 1 tbsp of olive oil. Season with salt and pepper.
    • Roast for 40-45 minutes, or until the flesh is tender when pierced with a fork.

  • Cook the Sausage Mixture:

    • In a large skillet, heat the remaining 1 tbsp of olive oil over medium heat.
    • Add the diced onion and sauté for 5-7 minutes until softened.
    • Add the minced garlic and cook for 1-2 minutes, until fragrant.
    • Add the sausage, breaking it up with a spoon, and cook until browned, about 7-8 minutes.
    • Stir in the fresh spinach and cook until wilted, about 2 minutes.
    • Season with thyme, sage, red pepper flakes (if using), and additional salt and pepper to taste.
    • If using, stir in the breadcrumbs and half of the Parmesan cheese. Mix until well combined.

  • Stuff the Squash:

    • Once the squash is cooked, remove it from the oven and carefully scoop out some of the flesh to create a deeper cavity, leaving about 1/2-inch border.
    • Add the scooped squash flesh to the sausage mixture, mashing and stirring to combine.
    • Fill the squash halves with the sausage mixture, pressing gently to pack it in.

  • Bake the Stuffed Squash:

    • Sprinkle the remaining Parmesan cheese over the stuffed squash.
    • Return the squash to the oven and bake for an additional 10-15 minutes, or until the tops are golden and the cheese is melted.

  • Serve:

    • Let the stuffed squash cool slightly before serving. Garnish with extra Parmesan cheese or chopped parsley, if desired.

Notes

  • Make it gluten-free: Omit the breadcrumbs or use gluten-free breadcrumbs.
  • Make it vegetarian: Substitute sausage with plant-based sausage or crumbled tofu.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Find it online: https://recipe.ukfinda.com/sausage-stuffed-butternut-squash-with-spinach/