This Roasted Stuffed Butternut Squash is filled with all your favorites – sausage, apples, cranberries, onions and garlic, kale, pecans and savory herbs. The stuffing is packed with savory/sweet flavors and the perfect addition to a holiday gathering, or for any meal! Paleo, gluten free, Whole30 compliant.
Each year I simply need to make a new recipe for stuffed squash. It’s one of my favorite meals (and side dishes) ever and I can’t get enough!
This year, I decided to go with a stuffed butternut squash recipe instead of my usual acorn squash. While the butternut squash takes a little bit longer to roast, it’s well worth it!
It’s comforting, nourishing, and addicting all at the same time! And of course, it’s such a crowd pleaser on Thanksgiving or whenever you’re having guests over.
Easy to throw together but looks so impressive and tastes even better.
What You Need to Make Sausage Stuffed Butternut Squash
For the stuffing, I went the sweet savory route as I typically do with acorn squash.
Sausage (use sugar-free to make it Whole30 compliant), veggies, herbs and spices for flavoring, apples and dried fruit.
Here’s everything you’ll need to make sausage stuffed butternut squash:
- 2 medium/large butternut squash
- avocado oil or olive oil
- Sea salt and black pepper
- Italian sausage
- onion
- garlic
- sage leaves
- rosemary leaves
- thyme leaves
- kale
- apple
- pecans
- dried cranberries (apple juice sweetened)
How to Make Sausage Stuffed Butternut Squash
Preheat your oven to 425° F and line a large baking sheet with parchment paper.
Cut open each butternut squash lengthwise so you have 4 long halves. Scoop out the seeds and strings, then drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened. Pressing the top of the squash will give you a sense of how soft it is without having to remove it from the oven.
Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Crumble the sausage into the skillet and cook until about 3/4 of the way done. Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant. Add in the fresh herbs (or dried, if using) and continue to cook for another minute.
Stir in the kale, apples, and pecans and cook, stirring to combine flavors, for another minute or two until just softened. Remove from heat, stir in the cranberries, and season the mixture to taste with sea salt and black pepper.
Once the squash is done, allow it to cool for about 5 minutes, then use a spoon to carefully scoop out the flesh, leaving about 3/4” border around the sides and bottom. You can save the squash for another use, or even freeze it to keep longer.
Spoon the sausage mixture into the squash generously to use all of it up. Once filled, place the baking sheet under the broiler and broil until the top of the stuffing and squash are golden brown, 2-4 minutes or so. Garnish with additional fresh herbs if desired and enjoy!
Easy Substitutions for Stuffed Butternut Squash
You can easily sub in turkey or chicken sausage for the pork sausage if you choose. Actually, any ground meat can be used here, just make sure you season it well if it’s plain.
Other subs include spinach or any other greens for the kale, raisins for the cranberries, and dried herbs for the fresh. A pre-made poultry seasoning blend is also a delicious replacement for the herbs if you can’t find fresh ones.
I don’t recommend subbing anything for the apples since they add the perfect sweetness and crunch! Specifically, I love using either the honeycrisp or pink lady varieties since they stay sweet when cooked and don’t get mushy.
Also – this recipe can absolutely be made with acorn squash as well. You’ll need to adjust the roasting time for the smaller acorn squash, or you can use my ultimate stuffed acorn squash recipe instead.
What To Serve with Sausage Stuffed Butternut Squash
If you’re serving this stuffed butternut squash as a meal – you have everything you need!
If you’re serving it as a holiday side dish, it will go perfectly with some of my other favorite Thanksgiving and holiday side dishes. Here are some of my favorites:
Balsamic Roasted Brussels Sprouts with Bacon
Roasted Garlic Mashed Cauliflower
Brussels Sprouts Salad with Bacon
Garlic Herb Paleo Dinner Rolls
I hope you’re ready for a delicious and seriously addicting recipe that’s going to WOW anyone who tastes it! Preheat your oven and grab your squash because it’s time to cook – let’s go!
Sausage Stuffed Butternut Squash {Paleo, Whole30}
Sausage Stuffed Butternut Squash {Paleo, Whole30}
Ingredients
- 2 med/large butternut squash
- 3 Tbsp avocado oil or olive oil, divided
- Sea salt and black pepper
- 1 lb Bulk Italian sausage
- 1 medium onion diced
- 3 cloves garlic minced
- 1 Tbsp fresh sage leaves minced**
- 1 Tbsp fresh rosemary leaves minced**
- 1 Tbsp fresh thyme leaves minced**
- 3 cups kale chopped
- 1 medium apple chopped (honeycrisp or pink lady)
- 1 cup pecans chopped
- 1/2 cup dried cranberries apple juice sweetened
- Sea salt and black pepper to taste
Instructions
- Preheat your oven to 425° F and line a large baking sheet with parchment paper.
- Cut open each butternut squash lengthwise so you have 4 long halves. Scoop out the seeds and strings, then drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened. Pressing the top of the squash will give you a sense of how soft it is without having to remove it from the oven.
- Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Crumble the sausage into the skillet and cook until about 3/4 of the way done. Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant. Add in the fresh herbs (or dried, if using) and continue to cook for another minute.
- Add in the kale, apples, and pecans and cook, stirring to combine flavors, for another minute or two until just softened. Remove from heat, stir in the cranberries, and season the mixture to taste with sea salt and black pepper.
- Once the squash is done, allow it to cool for about 5 minutes, then use a spoon to carefully scoop out the flesh, leaving about 3/4” border around the sides and bottom. You can save the squash for another use, or even freeze it to keep longer.
- Spoon the sausage mixture into the squash generously to use all of it up. Once filled, place the baking sheet under the broiler and broil until the top of the stuffing and squash are golden brown, 2-4 minutes or so. Garnish with additional fresh herbs if desired and enjoy!
Recipe Notes
**use 1 tsp each if using dried herbs
Nutrition
Want More Fall and Thanksgiving Inspired Whole30 and Paleo Recipes? Try one of These!
Ultimate Roasted Stuffed Acorn Squash
Caramelized Onion and Sausage Stuffed Acorn Squash
Sausage and “Rice” Stuffed Acorn Squash
Roasted Delicata Squash Harvest Kale Salad
Butternut Squash Stuffing with Sausage, Apples and Cranberries
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It was amazing and too fascinating. I love your food. I will cook it for my family this weekend
Made it twice this week, absolutely delicious. Thanks for the recipe !
Remove the parchment paper before broiling. Mine caught on fire!
Of course..m you should never out parchment paper in a broiler 😂
This was amazing! So many flavors that compliment each other, and so good for you! It’s definitely comfort food for us paleo people! Thanks for this one. Eating leftovers tonight. Can’t wait!
This was very good. I doubled the dry herbs (I bet it was amazing with fresh herbs so I will do that next time, used turkey sausage and mixed the squash I scooped out with the mixture to make it stick together. So good!! Will definitely make this again. 🙂
I made this recipe. The best way I can describe the taste is savory.😁
How do you actually eat this? I made it and flavors were great, but we couldn’t figure out how to eat with the inedible skin on the squash. We ended up scraping everything out and making a hash on the plate. Tasted great, but wasn’t very fun to wrestle with it in order to get the actual edible parts away from squash skin. I would have just roasted edible chunks of squash and made sausage filling separately had I thought it through. Please advise
I made this today but cut the recipe in half because there are just two of us. I left out the apples because I’m not a fan. And I mixed in the scooped out squash with the stuffing mixture before broiling it. It was delicious! I will definitely make this again. So flavorful! I bet a little goat cheese sprinkled on top would be good as well.
I tried this and sorry to say it wasn’t a hit in my house. I used beef sausage instead of pork, but the mixture of apples and pecans with the meat didn’t seem to go well together.
Delish! 12yo enjoyed!
My stomach was saying full, but the taste buds were saying keep eating it is so good! Didn’t use the cranberries because I didn’t have them. Can’t wait to make it with them! Thank you!