Can I make Stuffed Butternut Squash ahead of time?

Yes! You can prepare the filling a day in advance and store it in the refrigerator. When ready to serve, simply stuff the squash and bake as instructed. This is a great way to save time on busy nights.

Can I use a different type of sausage in this recipe?

Absolutely! While spicy breakfast sausage adds a wonderful kick to the dish, you can use mild sausage, turkey sausage, or even vegetarian sausage if you prefer a lighter or plant-based option.

Can I eat the skin of butternut squash?

While the skin of butternut squash is technically edible, it tends to be tough and not very pleasant in texture. It’s best to avoid eating the skin and enjoy the tender flesh inside.

Stuffed Butternut Squash: A Cozy, Flavorful Fall Dish

Description

Stuffed Butternut Squash is a cozy and comforting fall dish filled with a savory sausage, rice, and cheese stuffing. This easy-to-make recipe combines roasted butternut squash with a flavorful, cheesy filling that’s perfect for dinner or special occasions.

Ingredients

Scale

2 medium butternut squash, halved and seeded
2 Tbsp. olive oil
Kosher salt and black pepper
1 lb. spicy breakfast sausage
4 garlic cloves, minced
1 small red onion, diced fine
6 oz. cremini mushrooms, trimmed and chopped
2 Tbsp. chopped fresh sage
1 cup chiffonade kale (from 3 to 4 large leaves)
1 (8.5-oz.) bag microwaveable brown rice
1 cup grated gruyere cheese (about 4 oz.)
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan cheese

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Instructions

Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Drizzle olive oil on the cut sides of the squash, then season with salt and pepper. Place the squash cut side-down on the sheet pan and pierce the skin with a knife. Roast for 40-45 minutes until tender.
Meanwhile, cook the sausage in a large skillet over medium-high heat, crumbling it as it cooks for 5-6 minutes. Remove and set aside.
Add garlic, onion, mushrooms, and sage to the skillet. Cook for 5-6 minutes, stirring until softened.
Add the kale and rice, and season with salt and pepper. Mix well to heat through, then combine with the cooked sausage, gruyere cheese, and 2 tablespoons of parsley.
Remove the roasted squash from the oven. Scoop out some of the flesh and add it to the well where the seeds were. Fill with the sausage mixture. Return the squash to the oven and bake for another 10-12 minutes, until the cheese is melted.
Top with parmesan and remaining parsley, then serve hot.

Notes

Prepare the filling a day ahead for easy assembly.
Substitute brown rice with quinoa or couscous for a different texture.
Try using turkey sausage or a vegetarian sausage for a lighter option.
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner, Fall Recipes
Method: Baking, Roasting
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 450
Sugar: 8g
Sodium: 650mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 20g
Cholesterol: 50mg