Stuffed Butternut Squash
Stuffed butternut squash is my favorite meal to make in the Fall! It’s filled with sweet and savory flavors, all different textures, and the combination of it all is magic.
I often get asked how we eat our butternut squash and the answer is three ways.
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- Butternut squash soup
- Cubed, with a little bit of oil, salt and pepper and baked
- Stuffed
Stuffed Butternut Squash
My stuffed butternut squash recipe makes a lot of food! It is at least 10-12 servings worth but we usually make this when we have company or eat the leftovers for lunch the next day. The leftovers are still tasty as long as you reheat it in the oven.
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Ingredients
- 1 lbs mild breakfast sausage
- 2 butternut squash or 4 mini butternuts
- 2 tbsp melted butter divided (oil, lard, or bacon grease are good alternatives)
- 1 onions diced
- 3 garlic cloves minced
- 2 cups kale chopped
- 1 apple chopped into bite size pieces
- 1 cups pecans chopped fine (optional)
- 1 fermented jalapeño more if you like it spicy!
- 1 tablespoon apple butter
- 1/2 cup dried cranberries or fresh (optional) if using fresh chop them up
- 1/2 cup parmesan cheese for topping (optional)
Instructions
- Preheat the oven to 425ºF.
- Cut tops off of butternut squash and slice the long way down the middle so each squash forms two halves. Scrape out strings and seeds.
- Place face up on a baking tray and brush 1 tablespoons butter on squash. Then sprinkle it with salt and pepper.
- Flip squash so they face down and skin is exposed. Then place in the oven and cook for 1 hour or until soft.
- Meanwhile, brown sausage in a dutch oven on stove top at medium heat. Add onions and cook until soft. Add garlic and cook for 1 minute more.
- Add pecans, jalapeno, chopped apple and cook for 2 minutes longer. Then add apple butter, dried cranberries, and kale. Stir and remove from heat.
- When the squash is finished cooking and is soft, remove from the oven and flip inside up. If you want, scrape some cooked squash into a bowl so that each squash has a cavity and form a “boat”.
- Brush on the remaining 1 tablespoon of butter in each cavity. Add a sprinkling of salt and pepper on each one.
- Fill inside of each squash with filling. If using cheese, sprinkle that on and place in the oven. Bake at 350ºF for 15 minutes or until the cheese is melted and filling is hot. Serve immediately.
Notes
This recipe has some unusual ingredients like fermented jalapeños and apple butter. If you don’t have either of those, it’s ok to substitute canned chiles or fresh jalapeños for the fermented ones.
You can also use apple sauce instead of apple butter.
Nutrition
Calories: 442kcal | Carbohydrates: 37g | Protein: 14g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 536mg | Potassium: 940mg | Fiber: 6g | Sugar: 14g | Vitamin A: 20692IU | Vitamin C: 47mg | Calcium: 181mg | Iron: 3mg
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