Ingredients for Apple And Sausage Stuffed Butternut Squash
- 1 medium butternut squash
- 1 pound bulk Italian turkey sausage
- 1 medium Granny Smith apple
- 1 tablespoon lemon juice
- ½ medium yellow onion
- ½ teaspoon salt and ¼ teaspoon black pepper
- 1 teaspoon dried sage
- pinch of red pepper flakes
- 1 tablespoon honey
- 3 tablespoons butter
- 1 tablespoon olive oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apple And Sausage Stuffed Butternut Squash? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Apple And Sausage Stuffed Butternut Squash
- Preheat oven to 375°F (190°C).
- Cut butternut squash in half lengthwise, scoop out seeds and stringy pulp. Brush cut sides with 1 tablespoon olive oil.
- Place squash halves, cut-side down, on a baking sheet. Bake for 30-40 minutes, or until tender.
- While squash bakes, prepare the filling:
- Dice 1 medium apple (about 1 cup) into ½-inch cubes. Toss with 1 tablespoon lemon juice to prevent browning.
- Dice ½ medium onion (about ½ cup) and add to the apples.
- In a large skillet over medium heat, crumble 1 pound sausage (Italian sausage recommended).
- Cook, breaking it up with a spoon, until no longer pink and slightly crispy (about 8-10 minutes).
- Add the diced apples and onions to the skillet. Season with ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon dried sage, and a pinch of red pepper flakes.
- Cook, stirring frequently, until the apples and onions are tender-crisp (about 5-7 minutes).
- Remove skillet from heat. Stir in 2 tablespoons butter and 1 tablespoon honey.
- Once the squash is cool enough to handle, gently remove large chunks of flesh from the shells, leaving some flesh in the shell for structure. (Alternatively, you can skip this step and roast diced squash with the filling).
- Add the roasted squash chunks to the sausage mixture and stir to combine.
- Spoon the filling back into the squash halves.
- Dot the tops of the stuffed squash with 1 tablespoon butter.
- Bake, uncovered, for 20-25 minutes, or until heated through and the topping is lightly browned.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
94g
Fat
27g
Carbs
17g
