Roasted Butternut Squash with Sausage and Cranberry Filling

Roasted butternut squash meets a delicious cranberry sausage filling for the ultimate fall dish. Perfect for weeknight dinners or special holiday meals, this recipe brings together the comforting flavors of the season in every bite. It’s easy to prepare and makes a beautiful presentation for any table.

With the wonderful flavors of fall, it’s honestly my favorite time to be in the kitchen. Pumpkin, squash, spices, cinnamon, mulled-everything, salted caramel, apples – what’s not to love? 

I’ve previously shared my absolutely favorite way to make and serve butternut squash. However, butternut squash is so versatile (and one of my favorites) that I thought I’d share another way to enjoy it! 

If you’re looking for a dish that truly captures the essence of fall, this Roasted Butternut Squash with Cranberry Sausage Filling is the perfect choice. It’s not just about the delicious flavor combination; it’s also about the comforting warmth and rustic charm this dish brings to the table. The tender, roasted squash pairs beautifully with a filling bursting with savory sausage, sweet-tart cranberries, and crunchy walnuts. Whether you’re making this Roasted Butternut Squash with Sausage and Cranberry Filling for a cozy dinner at home or serving it as a stunning side dish for a holiday meal (they are great for Christmas dinner), I know you’re going to love it! 

Why You’ll Love This Recipe

• The combination of flavors brings together everything that makes fall special. The roasted butternut squash is naturally sweet, and when paired with savory sausage, tart cranberries, and crunchy walnuts, it creates a perfect balance of tastes and textures. 
• Whether making it as a side for a holiday feast or serving it as a hearty main dish, this recipe fits right in. It’s versatile enough to complement a wide range of meals or stand on its own. Add a simple salad, and you’ve got a complete dinner.
• The filling is a celebration of classic autumn ingredients with a twist. Each bite has a little bit of everything—warm spices, fresh apple, earthy spinach, and just a touch of sweetness from the cranberries. It’s the type of recipe that feels comforting and familiar, yet still manages to surprise.

Looking for more delicious fall recipes? Well, you’ve come to the right place. You’re going to love this collection of my best fall foods. From savory to sweet I’m certain you’ll find several new recipes to love.

Ingredients

It’s time to gather all the ingredients you’ll need to make this Roasted Butternut Squash with Sausage and Cranberry Filling. Here’s everything you’ll need:

• Butternut Squash – The star of the dish, with its naturally sweet and nutty flavor, brings a comforting autumn vibe to the table.
• Olive Oil – Used for roasting the squash and sautéing the filling, it adds a subtle richness and helps meld all the flavors together.
• Kosher Salt – Essential for enhancing the natural sweetness of the squash and seasoning the filling.
• Black Pepper – Adds a bit of heat and depth to the dish, balancing the sweetness and savory elements.
• Onion – Provides a touch of sweetness and a flavorful base for the filling.
• Italian Sausage – Brings a spicy and savory bite that pairs perfectly with the sweet squash and tart cranberries.
• Apple – Adds a crisp texture and a hint of sweetness that complements the savory filling. I used my favorite, Honeycrisp apples! 
• Garlic – Its aromatic flavor enhances the depth of the dish, making it even more savory and warming.
• Italian Seasoning – A blend of herbs that infuses the filling with classic fall spice. 
• Spinach – Adds a fresh, earthy note and a vibrant pop of color to the filling.
• Dried Cranberries – Introduces a touch of fruity tartness, providing contrast to the other ingredients.
• Walnuts – Bring a bit of crunch and a rich, nutty flavor that rounds out the dish beautifully. You can also use pecans or even pistachios! 

How To Make

Okay! Ready to make this dish? Let’s do it! I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. Preheat your oven to 400 degrees F. 
2. Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with ½ tablespoon of the olive oil, then sprinkle with salt and black pepper.
3. Place the squash halves cut side up on a baking sheet and roast for 40-45 minutes or until the flesh is fork-tender.

4. Meanwhile, prepare the filling. Heat the remaining ½ tablespoon of olive oil in a large skillet over medium-high heat. Add the crumbled sausage, cooking until browned. Season lightly with salt and pepper.
5. Add the diced onion and minced garlic to the skillet. Sauté for about three minutes or until the onion is softened and translucent.
6. Stir in the fresh spinach and cook for two to three minutes, allowing it to wilt. Then, add the chopped apple and Italian seasoning. Cook for an additional two to three minutes or until the apple begins to soften.
7. Remove the skillet from the heat and mix in the dried cranberries and chopped walnuts.
8. Once the squash is done roasting, remove it from the oven. If necessary, use a fork to remove a small amount of the flesh to make room for the filling.
9. Spoon the sausage mixture into the hollowed squash halves. Optionally, sprinkle with some fresh thyme before serving.
10. Serve warm and enjoy!

And that’s a wrap. I hope you’ll give this recipe a try. Get creative with it. Have fun with your filling ingredients and make it your own! 

I know this recipe will help you enjoy the bounty of fall as much as it does for me. 

Frequently Asked Questions

How can I make this recipe vegetarian?

To make this recipe vegetarian, substitute the sausage with a plant-based sausage or use a mix of sautéed mushrooms for a similar savory, hearty texture. You may need to add a bit more seasoning to the filling to boost the flavor.

What can I serve with this dish?

This dish pairs wonderfully with a fresh green salad, roasted Brussels sprouts, or a simple grain like quinoa or farro. If serving as a main dish, a crusty loaf of bread on the side can also make the meal more substantial.

Do I need to peel the butternut squash?

No, there’s no need to peel the squash for this recipe. The skin softens while roasting, and you can scoop the tender flesh out while eating. The skin also holds everything together offering a beautiful presentation.

Can I use different nuts or dried fruits?

Absolutely! Pecans, pistachios, or almonds would work well in place of walnuts, and dried cherries or apricots can be used instead of cranberries for a different flavor profile.

More Savory Fall Recipes You’ll Love

• Fall Harvest Pasta Salad
• Mini Pumpkin Cheese Balls
• Roasted Carrots with Candied Pecans and Goat Cheese
• Creamy Pumpkin Tortellini
• Pumpkin Mac and Cheese with Bacon

I hope you’re as excited to make this Roasted Butternut Squash with Cranberry Sausage Filling as I am to share it with you. It’s one of those recipes that brings people together with its comforting flavors and beautiful presentation. If you give it a try, I’d love to hear how it turns out; please stop back and leave a comment and a 5-star rating below. 

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Roasted Butternut Squash with Sausage and Cranberry Filling

Roasted butternut squash meets a delicious cranberry sausage filling for the ultimate fall dish. Perfect for weeknight dinners or special holiday meals, this recipe brings together the comforting flavors of the season in every bite.

5 from 2 votes

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: American

Keyword: butternut squash, cranberry, holiday, sausage

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 425kcal

Ingredients

• 1 medium or large butternut squash
• 1 tablespoon olive oil divided
• kosher salt and black pepper

For the Filling

• ½ tablespoon olive oil
• ½ cup onion diced
• ½ lb spicy Italian sausage crumbled
• ½ cup apple chopped
• 1 clove garlic minced
• 1 tablespoon Italian seasoning
• 4 oz fresh spinach
• ¼ cup dried cranberries
• ¼ cup walnuts chopped

Instructions

• Preheat your oven to 400 degrees F.
• Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with ½ tablespoon of the olive oil, then sprinkle with salt and black pepper.
• Place the squash halves cut side up on a baking sheet and roast for 40-45 minutes or until the flesh is fork-tender.
• Meanwhile, prepare the filling. Heat the remaining ½ tablespoon of olive oil in a large skillet over medium-high heat. Add the crumbled sausage, cooking until browned. Season lightly with salt and pepper.
• Add the diced onion and minced garlic to the skillet. Sauté for about three minutes or until the onion is softened and translucent.
• Stir in the fresh spinach and cook for two to three minutes, allowing it to wilt. Then, add the chopped apple and Italian seasoning. Cook for an additional two to three minutes or until the apple begins to soften.
• Remove the skillet from the heat and mix in the dried cranberries and chopped walnuts.
• Once the squash is done roasting, remove it from the oven. If necessary, use a fork to remove a small amount of the flesh to make room for the filling.
• Spoon the sausage mixture into the hollowed squash halves. Optionally, sprinkle with some fresh thyme before serving.
• Serve warm and enjoy!

Nutrition

Calories: 425kcal | Carbohydrates: 36g | Protein: 12g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 43mg | Sodium: 446mg | Potassium: 1062mg | Fiber: 7g | Sugar: 12g | Vitamin A: 22621IU | Vitamin C: 51mg | Calcium: 163mg | Iron: 4mg