This Sausage Stuffed Butternut Squash is the ultimate fall comfort food. With tender roasted butternut squash as the base, it’s filled with a delicious mixture of Italian sausage, fresh spinach, crunchy pecans, and sweet dried cranberries, then topped with your choice of cheese. Whether you use feta, goat cheese, or cheddar, this hearty dish is packed with flavor and makes the perfect centerpiece for a cozy autumn dinner. Not only is it easy to prepare, but it’s also a showstopper on the table!

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Fun Fact: Why Butternut Squash is a Fall Favorite

Butternut squash is a quintessential fall vegetable, known for its sweet, nutty flavor and smooth texture. When roasted, it becomes caramelized and soft, making it the perfect vessel for savory fillings like sausage and greens. Its versatility has made it a favorite ingredient in soups, salads, and stuffed dishes throughout the fall season.

Storage and Reheating Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the stuffed squash halves in the oven at 350°F for about 15 minutes, or until heated through. You can also microwave individual portions for about 2 minutes, but the oven will help retain the crispiness of the cheese and filling.

Cooking Tips

For extra flavor, feel free to season the butternut squash with garlic powder and onion powder before roasting. If you prefer a spicier filling, opt for spicy Italian sausage. You can also add a drizzle of balsamic glaze over the top after baking for a touch of sweetness that complements the savory filling. This recipe is versatile, so you can swap out the pecans for walnuts or the cranberries for raisins, depending on your preferences.

Nutritional Information (Per Serving, Based on 4 Servings):

• Calories: 450 kcal
• Fat: 30g
• Carbohydrates: 25g
• Protein: 18g
• Sugar: 10g
• Fiber: 5g

This Sausage Stuffed Butternut Squash is a hearty, nutritious meal that’s both satisfying and bursting with fall flavors.

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Sausage Stuffed Butternut Squash Recipe

Ingredients:

• 1 medium-sized butternut squash (serves 4)
• 1 lb Italian sausage (sweet or spicy)
• 2 cups fresh spinach, chopped
• ½ cup pecans, chopped
• ½ cup dried cranberries
• ½ cup cheese (feta, goat cheese, or shredded cheddar)
• Olive oil
• Salt and pepper, to taste
• Optional: garlic powder, onion powder for a flavor boost

Instructions:

1. Preheat the oven:
   Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the butternut squash, bringing out its natural sweetness and creating a soft, caramelized texture.
2. Prepare the butternut squash:
   Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the inside of the squash halves with olive oil, and season with salt, pepper, and optional garlic powder or onion powder for extra flavor.
3. Roast the squash:
   Place the squash halves cut-side down on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the squash is fork-tender and caramelized.
4. Cook the sausage:
   While the squash is roasting, heat a skillet over medium heat and add the Italian sausage. Break it up into crumbles and cook until browned and fully cooked through, about 5-7 minutes.
5. Add the spinach and nuts:
   Stir the chopped spinach into the sausage in the skillet, cooking just until wilted, about 1-2 minutes. Once the spinach is wilted, add the chopped pecans and dried cranberries, stirring to combine the filling.
6. Stuff the squash:
   Once the squash halves are done roasting, carefully flip them over. Spoon the sausage mixture evenly into each squash half, pressing it down gently to pack in all the filling.
7. Top with cheese:
   Sprinkle the cheese of your choice (feta, goat cheese, or shredded cheddar) over the stuffed squash halves.
8. Bake again:
   Return the stuffed squash halves to the oven and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
9. Serve and enjoy:
   Remove the stuffed squash from the oven and serve warm. Garnish with extra chopped parsley or a drizzle of balsamic glaze, if desired.

Optional Variations

For a vegetarian twist, swap out the sausage for a plant-based sausage or a mixture of sautéed mushrooms and onions. You can also experiment with different types of cheese, like blue cheese or Parmesan, for a unique flavor. If you prefer a nut-free version, simply omit the pecans, or replace them with sunflower seeds for a crunchy texture.

This Sausage Stuffed Butternut Squash is a flavorful, nutritious meal that’s perfect for fall and sure to impress at any dinner table!