Go Back

Apple Sausage Stuffed Butternut Squash

A cozy and savory dish featuring roasted butternut squash stuffed with a delightful mixture of apple sausage, apples, onions, and spinach.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the stuffed butternut squash
  • 1 medium butternut squash Halved and seeded
  • 1 lb apple sausage (or any Halal-friendly sausage of choice) Feel free to use chicken or turkey sausage as alternatives
  • 1 cup spinach, chopped Fresh spinach works best
  • 1 apple, diced Use your favorite variety of apple
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
  • Olive oil For drizzling and cooking

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Carefully slice the butternut squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper.
Roasting the Squash
  1. Place the squash halves cut-side down on a baking sheet and roast for about 25-30 minutes, or until tender.
Preparing the Filling
  1. While the squash is roasting, heat a skillet over medium heat. Add a drizzle of olive oil and sauté the onions and garlic until soft.
  2. Add the apple sausage and cook for about 5-7 minutes until browned.
  3. Mix in the diced apple and chopped spinach. Continue cooking for an additional 3-5 minutes until the spinach wilts down.
  4. Stir in the cinnamon and nutmeg, mixing well, and adjust seasoning if necessary.
Stuffing the Squash
  1. Once the squash is done roasting, turn it over and spoon the sausage mixture into each half, packing it in without overflowing.
Final Cooking
  1. Return the stuffed squash to the oven and bake for an additional 10-15 minutes until everything is heated through and starts to brown slightly.
  2. Remove from the oven and let it rest for a few minutes before serving.

Notes

Store in an airtight container in the fridge for up to 3-4 days, or freeze individual portions for up to 2-3 months. Reheat in a preheated oven at 350°F for about 20-25 minutes if frozen or 10-15 minutes if refrigerated, covering with foil.