This dish has become one of my absolute favorites, and I can’t wait to tell you about it! The first time I made sausage stuffed butternut squash, I was blown away by how beautifully all the flavors came together.

The sweetness of the roasted squash, the savory sausage, the burst of tart cranberries, and the crunch of toasted pecans all worked in perfect harmony. It was like a comforting hug on a plate! What’s even better is that it’s not just delicious but also feels fancy enough to impress guests, while still being simple to throw together on a weeknight.

If you’re looking for a recipe that’s hearty, wholesome, and packed with flavor, you’re in the right place. I promise this could easily become a go-to dish for family meals and special occasions alike.

Sausage Stuffed Butternut Squash With Spinach Pecans And Cranberries Recipe

Why You’ll Love This Recipe?

Sometimes, all it takes is the perfect recipe to make you fall in love with cooking all over again. Here’s why you’ll adore sausage stuffed butternut squash.

It’s Easy to Make

Don’t be intimidated by how beautiful this dish looks because it’s surprisingly simple to prepare! From roasting the squash to mixing up the filling, every step is straightforward and doesn’t require fancy cooking skills. Most of the cook time involves letting your oven do the work. You can even prep parts of it in advance to make it even simpler on busy days.

Packed with Nutritional Goodness

Every ingredient in this recipe has something nutritious to offer. Butternut squash is rich in vitamins and healthy carbs, while the sausage adds protein. Pecans, spinach, and cranberries bring in fiber, healthy fats, and antioxidants. It’s a delicious way to get some nutrients without skimping on flavor.

Customizable to Suit Your Preferences

Prefer a vegetarian version? Easy! Want to add a spicy kick? No problem! This recipe is endlessly versatile, making it ideal for families with diverse tastes or dietary needs. Replacement options for key ingredients ensure you can tweak it to match your lifestyle.

Bursting with Flavor

The combination of sweet, savory, earthy, and nutty flavors guarantees this dish leaves everyone asking for seconds. The roasted squash’s natural sweetness pairs perfectly with the tangy cranberries, hearty sausage, fresh spinach, and toasted pecans.

Perfect for Special Occasions or Meal Prep

This dish’s eye-catching presentation makes it perfect for festive dinners, but it’s also great for meal prep. The leftovers still taste amazing, making your week’s meals something to look forward to.

Cooking Time

Here’s the run-down on how much time you’ll need:

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Ingredients

Here’s everything you’ll need to make this recipe:

Butternut squash (medium-sized) – 2 (about 2–2.5 lbs each)
Ground sausage – 1 lb (mild or spicy, based on your preference)
Fresh spinach – 2 cups, chopped (about 3 oz)
Pecans – 1/2 cup, roughly chopped
Dried cranberries – 1/3 cup
Parmesan cheese – 1/2 cup, grated
Garlic – 2 cloves, minced
Olive oil – 2 tablespoons
Salt – 1 teaspoon
Black pepper – 1/2 teaspoon
Dried thyme – 1 teaspoon
Dried sage – 1/2 teaspoon
Nutmeg – 1/8 teaspoon (a pinch)

Note: The ingredient quantities listed are tailored to serve 4 people. Adjust as needed for larger or smaller groups.

Variations

This recipe is wonderfully adaptable depending on your preferences or dietary needs.

For dairy-free: Swap Parmesan cheese with a plant-based shredded cheese or nutritional yeast.
For a vegetarian version: Use plant-based sausage or cooked lentils as a substitute for ground sausage.
For nut allergies: Omit pecans altogether or replace them with sunflower seeds for a nut-free crunch.
Flavor boosters: Amp up the spice level with a pinch of chili flakes or introduce an herbal burst with some fresh parsley.

Equipment You’ll Need

Baking sheet: To roast the squash.
Skillet: For cooking the sausage.
Mixing bowl: To combine your filling ingredients.
Knife and spoon: For slicing the squash and scooping the seeds.

How to Make Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries?

Making this dish is easier than it looks! Just follow these step-by-step instructions.

Prepare the Butternut Squash 🍂

Start by preheating your oven to 375°F (190°C). Slice the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with a little olive oil and sprinkle with salt and pepper for seasoning. Place the squash face-down on a baking sheet and roast for 40 minutes, or until tender.

Cook the Sausage 🍳

While the squash is roasting, heat up a skillet over medium heat. Add the ground sausage and cook until it’s fully browned, breaking it into smaller crumbles as it cooks.

Mix Up the Filling 🥣

Grab a mixing bowl and combine the cooked sausage, chopped spinach, pecans, cranberries, minced garlic, Parmesan cheese, and seasonings (thyme, sage, nutmeg). Stir everything until it’s evenly mixed, and your filling is ready to go!

Scoop and Stuff 🎃

Once the squash is tender, take it out of the oven and allow it to cool slightly. Use a spoon to carefully scoop out some of the flesh from each half to make a hollow “bowl.” Don’t waste the scooped-out flesh; you can mash it into the filling for extra flavor!

Bake Until Golden ✨

Fill the hollowed-out squash halves with the sausage mixture, pressing it down gently as you go. Return the stuffed squash to the oven and bake for another 15–20 minutes, or until the filling is golden brown and piping hot.

Sausage Stuffed Butternut Squash With Spinach Pecans And Cranberries

Tips for Making the Recipe

Bring your sausage to room temperature before cooking for even browning.
If you prefer a sweeter squash, roast it with a touch of maple syrup for extra caramelization.
Don’t skip toasting the pecans! Just a quick toast in a dry pan enhances their natural nuttiness.
For even roasting, make sure the squash halves are similar in size so they cook at the same rate.

How to Serve Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries?

This dish looks stunning right out of the oven, but you can elevate it further with a few presentation tips. Slice the stuffed squash into serving portions before plating, and sprinkle with fresh herbs like parsley or thyme for a pop of color. A drizzle of balsamic glaze over the top also adds a touch of elegance. Serve with a crisp green salad or roasted veggies to round out the meal!

Nutritional Information

This dish checks the boxes for a balanced, nutrient-rich meal. Here’s the estimated breakdown per serving:

Calories: 320
Protein: 12g
Carbohydrates: 20g
Fat: 18g

Make Ahead and Storage

Got leftovers? You’re in luck!

To store leftovers, wrap the stuffed squash tightly in plastic wrap and refrigerate. It will stay fresh for up to 4 days. For longer storage, freeze individual portions in an airtight container for up to 3 months. To reheat, bake the thawed squash at 350°F (175°C) until warmed through.

By preparing the sausage filling a day ahead, you can cut down prep time on the day of serving. Just store the filling in an airtight container in the fridge and assemble it when you’re ready to bake.

Enjoy creating this comforting, flavorful dish that’s sure to become a favorite in no time!