Impressive yet easy stuffed butternut squash with savory sausage, sweet apples, tart cranberries, and herbs. Perfect fall dinner ready in 50 minutes.
50 Minutes
Serves 4
Oven Ready
Fall Favorite
Squash & Sausage
- 2 medium Butternut Squash (halved lengthwise)
- 1 lb Italian Sausage (sweet or spicy)
- 2 tbsp Olive Oil
- Salt & Pepper
Apple Cranberry Stuffing
- 2 Apples (Honeycrisp, diced)
- ½ cup Dried Cranberries
- ½ cup Chopped Pecans or Walnuts
- 1 cup Breadcrumbs or Cooked Quinoa
- 2 tbsp Fresh Sage (chopped)
- 1 Onion (diced)
- 2 cloves Garlic (minced)
Cooking Steps
- Prep Squash: Preheat oven 400°F. Scoop seeds from squash, rub with olive oil, salt, pepper. Roast cut-side down 25-30 min until tender.
- Cook Sausage: Brown sausage in skillet over medium heat. Remove, leave fat in pan.
- Sauté: Cook onion, garlic, apples 5 minutes. Add cranberries, sage, breadcrumbs, nuts. Mix with sausage.
- Stuff: Flip squash cut-side up. Fill generously with stuffing mixture. Drizzle olive oil.
- Bake: Return to oven 15-20 min until golden. Garnish with sage leaves.
🍂 Pro Tip: Make ahead! Assemble stuffing day before, refrigerate, then bake fresh. Swap sausage for ground turkey or lentils for vegetarian version!
