Roasted Butternut Squash with Sausage and Cranberry Filling

Roasted Butternut Squash with sausage filling on a plate.

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.

Course Main Course, Side Dish

Cuisine American

Keyword butternut squash, cranberry, holiday, sausage

Prep Time 10

Cook Time 50

Total Time 1

Servings

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!

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