Roasted Butternut Squash with Sausage and Cranberry Filling Recipe
Tender roasted butternut squash halves are filled with savory spicy Italian sausage, wilted spinach, sweet apple, tart cranberries, and crunchy walnuts. This cozy, colorful main dish is easy enough for a weeknight and festive enough for a holiday table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
For the squash
- 1 medium or large butternut squash
- 1 tablespoon olive oil, divided
- Kosher salt and black pepper, to taste
For the sausage filling
- ½ tablespoon olive oil (from the divided 1 tablespoon)
- ½ cup diced onion
- ½ pound spicy Italian sausage, crumbled
- 1 clove garlic, minced
- 4 ounces fresh spinach
- ½ cup chopped apple
- 1 tablespoon Italian seasoning
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- Fresh thyme, optional, for serving
Instructions
- Preheat the oven.
Heat the oven to 400°F (200°C) and prepare a baking sheet.
- Prepare the squash.
Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with ½ tablespoon olive oil, then season with salt and black pepper.
- Roast the squash.
Place the squash halves cut side up on the baking sheet. Roast for 40–45 minutes, until the flesh is fork-tender.
- Brown the sausage.
While the squash roasts, heat the remaining ½ tablespoon olive oil in a large skillet over medium-high heat. Add the crumbled sausage and cook until browned, seasoning lightly with salt and pepper.
- Cook the onion and garlic.
Add the diced onion and minced garlic to the skillet. Sauté for about 3 minutes, until the onion is softened and translucent.
- Add the spinach, apple, and seasoning.
Stir in the spinach and cook for 2–3 minutes, until wilted. Add the chopped apple and Italian seasoning, then cook for another 2–3 minutes, until the apple begins to soften.
- Finish the filling.
Remove the skillet from the heat and stir in the dried cranberries and chopped walnuts.
- Fill the squash.
Remove the squash from the oven. If needed, use a fork to scoop out a little flesh to make room for the filling. Spoon the sausage mixture into the squash halves.
- Serve.
Garnish with fresh thyme, if desired, and serve warm.
Notes
- Roasting time can vary depending on the size of the squash; it is ready when a fork slides easily into the flesh.
- Use a mild Italian sausage if you prefer less heat.
- For easier serving, cut each stuffed squash half into portions after filling.
- Fresh thyme is an optional garnish and is not included in the main ingredient quantities.
