Easy Stuffed Butternut Squash

This stuffed butternut squash recipe combines good taste with healthy ingredients. The maple syrup adds a touch of sweetness that works well with the savory flavors. It's great for family meals and holiday dinners, working well for both meat-eaters and vegetarians. The mix of Italian sausage, vegetables, and melted cheese inside tender squash makes it a complete meal on its own.

What Makes This Recipe Great

This recipe is easy to adapt and feeds everyone well. You can make it with meat or keep it vegetarian. The Italian sausage filling pairs nicely with the natural sweetness of the butternut squash. It's filling enough for a main dish and looks good on any dinner table, especially during holidays.

Ingredients

• Butternut Squash: Pick firm, heavy squash. Can use acorn squash or pumpkin instead.
• Olive Oil: For roasting and cooking. Regular vegetable oil works too.
• Yellow Onion: Adds flavor to the filling. White or red onions work fine.
• Celery: Gives crunch. Bell peppers are a good substitute.
• Salt: Season to taste.
• Chili Flakes: For mild heat. Skip if you don't like spice.
• Poultry Seasoning: Mix of herbs. Can use sage, thyme, and rosemary instead.
• Black Pepper: Fresh ground is best. Add to taste.
• Italian Sausage: Use mild. Turkey or chicken sausage work too.
• Spinach: Adds nutrients. Kale or chard are good substitutes.
• Cheddar Cheese: For melting on top. Try mozzarella or jack cheese if preferred.
• Maple Syrup: Adds sweetness. Honey works too.
• Garlic: Fresh minced. Garlic powder works in a pinch.

Instructions

Heat Oven and Cut Squash:

Set your oven to 400°F (200°C). Place the rack in the middle position. Take your butternut squash and place it on a sturdy cutting board. Cut off 1/4 inch from the bottom to create a flat base. Stand the squash upright and carefully cut it in half lengthwise from top to bottom. Use a spoon to scrape out all seeds and stringy parts. Take a fork and poke 8-10 holes in the flesh - this helps steam escape and cook evenly.

Make Marinade:

In a medium bowl, measure and combine 2 tablespoons maple syrup, 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well with a whisk or fork until everything is fully combined.

Prepare Squash:

Line a large baking sheet with parchment paper to prevent sticking. Place both squash halves on the sheet, cut side up. Using a pastry brush, coat all exposed flesh with the marinade mixture, making sure to get into all the nooks. Pay special attention to the cavity where the seeds were.

Cook Squash:

Place the baking sheet in the preheated oven. Bake for 35 minutes. To test if it's done, insert a fork into the thickest part - it should go in easily but still meet some resistance. The squash needs to be cooked but firm enough to hold the filling without collapsing.

Cook Vegetables:

While the squash cooks, place a large skillet over medium heat. Add 1 tablespoon olive oil. Once oil is hot (it should shimmer slightly), add 1 finely diced yellow onion and 2 diced celery stalks. Season with 1/2 teaspoon salt, 1/4 teaspoon chili flakes, 1 teaspoon poultry seasoning, and 1/4 teaspoon black pepper. Cook for 8 minutes, stirring every minute or so, until vegetables are soft and onions become translucent.

Cook Sausage:

Add 1 pound of Italian sausage to the same pan with the vegetables. Break it into small pieces using a wooden spoon or spatula. Keep breaking up any chunks while it cooks. Cook for about 8-10 minutes, stirring occasionally, until no pink remains and some pieces are lightly browned.

Add Greens and Cheese:

Add 2 cups fresh spinach to the sausage mixture. Stir constantly until spinach wilts completely, about 2-3 minutes. Remove pan from heat. Add 1 cup of the shredded cheddar (save the other cup for topping). Stir until cheese melts and combines with the mixture.

Fill Squash:

Once squash is done, remove from oven but keep oven on. Let squash cool for 5 minutes so it's safer to handle. Divide the filling equally between both squash halves, packing it in gently but firmly. Each half should be generously filled, slightly mounded on top. Sprinkle remaining cup of cheese evenly over both filled halves.

Final Bake:

Return filled squash to oven. Bake for 15-20 minutes, until cheese is completely melted and starts to get golden brown spots on top. The edges of the filling should look slightly crispy.

Serve:

Remove from oven and let rest for 5 minutes - this helps the filling set and makes it easier to portion. For 4 servings, cut each half into 2 pieces. For 8 servings, cut into smaller portions. Serve while hot.

Pin it

About This Recipe

This stuffed butternut squash brings together fall flavors in one dish. It works well for holiday meals and can be made with meat or vegetarian fillings. The maple syrup adds sweetness while the cheese makes it rich and filling. You can serve it as a main dish or side - it works both ways.

Benefits of Stuffed Squash

Butternut squash tastes great on its own, but filling it makes it even better. First, you add flavor with maple syrup, olive oil, and garlic. After roasting, it's filled with cooked vegetables and sausage (or vegetarian options), then topped with spinach and melted cheese. Each bite gives you different flavors and textures.

Main Ingredients

Use butternut squash around 2 pounds each - they're perfect for stuffing. The filling needs onion and celery for flavor, Italian sausage (or vegetarian alternative like veggie crumbles or wild rice), cheddar cheese, and spinach. The marinade uses maple syrup, olive oil, and garlic to add extra flavor to the squash.

Helpful Tips

Cut off the squash top first so it sits flat, then cut it lengthwise. Cook until tender but firm enough to hold filling. Don't worry about adding too much filling - more is better. You can try different squash types like acorn or delicata, just adjust cooking time based on size.

How to Serve

One recipe serves 8 people when you cut each half into two pieces, or 4 people if serving half per person. Serve with a salad and bread for a complete meal. It fits well in holiday meals next to turkey and other sides. Works for both big gatherings and family dinners.

Storing and Reheating

Let leftovers cool before storing. Wrap in plastic or put in airtight container. Keeps 3-4 days in fridge or 2-3 months frozen. To reheat, thaw overnight and warm at 350F for 30 minutes until internal temperature reaches 165F. Cover with foil if top browns too fast. Note that frozen and reheated squash will be softer.

Frequently Asked Questions

→ Can I make this ahead?

• Cut and roast the squash the day before
• Make the filling and keep it in the fridge
• When ready to eat, stuff the squash and bake until hot
• You can also fully make it ahead and reheat at 350°F for about 20 minutes

→ Don't have Italian sausage?

• Ground turkey or chicken (add extra Italian herbs)
• Ground beef works too
• Cook it the same way as you would the sausage
• Just remember to add some salt and pepper

→ How do I know when the squash is done?

• Stick a fork in it - should go in easily
• The skin should look a bit wrinkled
• It should be soft but not mushy
• Usually takes about 45 minutes at 400°F

→ Want to make it vegetarian?

• Use chopped mushrooms instead of meat
• Crumbled firm tofu works well
• Add extra garlic and herbs
• Mixed beans are good too
• Cook everything the same way

→ Can I freeze it?

• Let it cool completely
• Wrap each half well
• Keeps for 3 months in the freezer
• Thaw overnight in the fridge
• Heat in the oven until hot through

Conclusion

• Butternut soup with thyme (great for lunch)
• Butternut risotto (creamy and filling)
• A simple butternut salad with cranberries if you want something lighter