This sausage stuffed butternut squash is the ultimate cozy fall dinner! Roasted butternut squash is filled with a savory-sweet mixture of Italian sausage, apples, cranberries, kale, pecans and fresh herbs. It’s hearty enough for dinner, beautiful enough for a holiday table, and naturally Paleo, gluten-free and Whole30 friendly.
*Originally published in October 2020. This post was updated in September 2026 with new photos and refreshed information. The original reader-favorite recipe remains unchanged.
There are certain recipes I look forward to every fall, and stuffed squash will always be one of them.
Sweet roasted butternut squash paired with savory sausage is already a favorite combination, but add crisp apples, tart cranberries, toasted pecans and plenty of fresh herbs and it becomes the kind of dinner I want on repeat once the weather cools down.
This recipe is hearty enough to serve as a complete meal, but it also works beautifully as part of a Thanksgiving or holiday spread. And even though the finished squash looks impressive, most of the prep happens while the squash is roasting.
Why You’ll Love This Sausage Stuffed Butternut Squash
There’s so much going on in this recipe without it feeling complicated.
- Loaded with fall flavor. Butternut squash, apples, cranberries, sage, rosemary and thyme make this one of my favorite seasonal dinners.
- Savory and sweet. Italian sausage balances the natural sweetness of the squash, apples and cranberries.
- Hearty enough for dinner. You get protein, vegetables and satisfying healthy fats all in one dish.
- Perfect for the holidays. The stuffed squash makes a beautiful addition to a Thanksgiving or Christmas table.
- Paleo and gluten-free. And with compliant sausage and dried cranberries, it can easily be Whole30 friendly as well.
- Easy to customize. You can swap the sausage, greens or dried fruit depending on what you have.
Ingredients You’ll Need
The filling is packed with savory-sweet fall ingredients, but everything is simple and easy to find.
Here’s what you’ll need:
Butternut squash – Two medium to large squash create four generous stuffed halves.
Avocado oil or olive oil – Used both for roasting the squash and cooking the filling.
Italian sausage – I love the flavor pork Italian sausage gives this recipe. If you’re making it Whole30, check the ingredients and choose a sausage without added sugar or other non-compliant ingredients.
Onion and garlic – The savory base for the sausage filling.
Fresh sage, rosemary and thyme – These fresh herbs give the filling its classic fall flavor. Dried herbs will work too if that’s what you have.
Kale – It cooks right into the sausage mixture and adds color and texture.
Apple – Honeycrisp or Pink Lady are my favorites because they have plenty of flavor and hold their texture well when cooked.
Pecans – For crunch and a rich, nutty flavor.
Dried cranberries – Their tart-sweet flavor is perfect with the sausage and apples. Use fruit-sweetened cranberries if needed for Whole30.
Sea salt and black pepper – Season the squash generously before roasting and adjust the filling to taste.
How to Make Sausage Stuffed Butternut Squash
Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper.
Roast the Butternut Squash
Cut each squash in half lengthwise and scoop out the seeds and strings.
Drizzle the cut sides with two tablespoons of avocado or olive oil and season generously with sea salt and black pepper.
Place the squash cut-side down on the prepared baking sheet and roast for about 40 minutes, or until tender.
The exact cooking time will depend on the size of your squash. You should be able to press gently on the outside and feel that the flesh has softened.
Make the Sausage and Apple Filling
While the squash roasts, prepare the filling.
Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the sausage and cook until it’s about three-quarters of the way done, breaking it up as it cooks.
Add the onion and garlic and continue cooking until softened and fragrant.
Stir in the sage, rosemary and thyme, followed by the kale, chopped apple and pecans.
You only need to cook the apple and kale briefly. The apple should retain some texture rather than becoming completely soft.
Remove the skillet from the heat and stir in the dried cranberries. Taste and season with sea salt and black pepper as needed.
Stuff the Squash
Once the butternut squash is tender, let it cool for about five minutes so it’s easier to handle.
Carefully scoop some of the squash flesh out of each half, leaving about a 3/4-inch border along the sides and bottom. Save the extra cooked squash for another recipe.
Generously spoon the sausage mixture into each squash half.
To finish, place the stuffed squash under the broiler for about 2-4 minutes, or until the top of the filling is lightly browned.
Garnish with extra fresh herbs if you’d like, then serve.
Tips for the Best Stuffed Butternut Squash
Choose similarly sized squash. This helps all four halves roast at about the same rate.
Don’t overcook the apple. You want it slightly softened but still distinct in the filling.
Season the squash before roasting. The squash itself makes up a big part of every bite, so seasoning it properly makes a big difference.
Watch carefully while broiling. Pecans and dried cranberries can brown quickly, so stay close to the oven during the final few minutes.
Don’t scoop out too much squash. Leaving a sturdy border helps the squash hold its shape once it’s stuffed.
Easy Substitutions
One thing I love about this stuffed butternut squash is how flexible the filling can be.
You can use chicken or turkey sausage instead of pork sausage. You can even use plain ground pork, turkey or chicken, although you’ll want to add additional seasoning if your meat isn’t already seasoned like sausage.
Spinach can replace the kale, and raisins can be used instead of dried cranberries.
If you don’t have fresh sage, rosemary and thyme, use dried herbs instead. Use about 1 teaspoon of each dried herb in place of the tablespoon of fresh.
A poultry seasoning blend is another easy shortcut that works well with all the fall flavors in the filling.
I personally wouldn’t leave out the apple. The combination of sweet apple, savory sausage and roasted squash is one of the things that makes this recipe so good!
Can I Use Acorn Squash Instead?
Yes! You can make a similar recipe with acorn squash, although smaller acorn squash will cook more quickly than butternut squash.
If you’re specifically looking for an acorn squash recipe, try my Ultimate Roasted Stuffed Acorn Squash instead.
Can You Make Stuffed Butternut Squash Ahead of Time?
Yes. This is a great recipe to prep ahead, especially if you’re making it for Thanksgiving or entertaining.
You can prepare the sausage filling in advance and refrigerate it in an airtight container. You can also roast the squash ahead of time.
When you’re ready to serve, fill the roasted squash with the sausage mixture and heat everything until hot, finishing under the broiler just before serving.
For the best texture and appearance, I prefer assembling and broiling the squash shortly before serving rather than storing it completely assembled.
How to Store Leftovers
Store leftover stuffed butternut squash covered in the refrigerator for up to 3-4 days.
You can reheat individual portions in the microwave, or place the squash in an oven-safe dish and warm it in a 350°F oven until heated through.
The squash will soften somewhat after refrigeration, but the flavors are just as delicious the next day.
Can You Freeze Stuffed Butternut Squash?
You can freeze leftovers, although the squash will be softer after thawing.
For the best texture, I prefer freezing the sausage filling and cooked squash separately when possible. Thaw overnight in the refrigerator, reheat, assemble and serve.
The extra squash that you scoop from the centers before stuffing can also be frozen and used later for soups, casseroles or mashed squash.
Frequently Asked Questions
Do you need to peel butternut squash before stuffing it?
No. Leave the skin intact. It helps hold the squash together while roasting and creates the perfect shell for the filling.
How do I know when butternut squash is done roasting?
The flesh should be completely tender when pierced with a fork or knife. You can also gently press on the outside of the squash and feel that it has softened.
What is the best sausage for stuffed butternut squash?
I like Italian pork sausage because it adds plenty of seasoning and richness to the filling. Chicken or turkey sausage also work well. For Whole30, make sure you choose a sausage with compliant ingredients.
What apples are best with sausage?
Honeycrisp and Pink Lady are both excellent because they have a sweet-tart flavor and hold up well when briefly cooked. You can also use another crisp, firm apple that you enjoy.
Is sausage stuffed butternut squash a main dish or side dish?
It can be either. Serve a generous stuffed half as a hearty fall dinner, or serve smaller portions as part of a Thanksgiving or holiday meal.
What to Serve with Stuffed Butternut Squash
If you’re serving this as a fall weeknight dinner, a stuffed squash half can easily stand on its own as a complete meal.
For Thanksgiving or another holiday meal, pair it with some of these favorites:
- Paleo Green Bean Casserole
- Cauliflower Mashed Potatoes
- Balsamic Roasted Brussels Sprouts with Bacon
- Cauliflower Sausage Stuffing
- Butternut Sausage Stuffing with Apples and Cranberries
- Garlic Herb Paleo Dinner Rolls
You might also love my Harvest Casserole if you’re looking for another easy fall dinner packed with sausage, butternut squash and seasonal flavors.
If you’re craving a hearty dinner packed with all the best fall flavors, I know you’re going to love this sausage stuffed butternut squash. Grab your squash and preheat your oven because it’s time to cook!
Sausage Stuffed Butternut Squash {Paleo, Whole30}
This roasted sausage stuffed butternut squash is filled with Italian sausage, apples, cranberries, kale, pecans and savory fresh herbs. It’s packed with sweet and savory fall flavors and makes a hearty seasonal dinner or beautiful holiday side dish. Paleo, gluten-free and Whole30 friendly.
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
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Preheat your oven to 425° F and line a large baking sheet with parchment paper.
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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.
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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.
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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.
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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.
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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
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