Sausage Stuffed Butternut Squash With Spinach, Pecans, And Cranberries Recipe

I’m sharing my Sausage Stuffed Butternut Squash, a Fall Comfort Food that pairs savory Italian sausage with crunchy pecans, tart cranberries and spinach for a family friendly, gluten free dinner packed with veggies, fiber and protein.

I never expected that Roasted Butternut Squash could feel so fresh. My take folds savory Italian sausage into each squash half, but it’s not what you think.

There’s a little surprise in the texture, and a bright pop of flavor that keeps you reaching for another bite before dinner’s even on the table. This is pure Fall Comfort Food that’s family friendly yet a bit fancy, the kind of dish that makes people ask for the story behind it.

I warn you though, once you try it you’ll keep dreaming up excuses to make it again.

Ingredients

• Butternut squash: Sweet, silky flesh thats dense, high in vitamin A, fiber and comforting roasted flavor.
• Italian sausage: Savory, fatty pork sausage, packs protein and spices gives rich savory umami to dish.
• Spinach: Light leafy green that wilts fast loaded with iron, folate and bright green freshness.
• Quinoa: Tiny, toasty grain with chewy bite, complete protein fiber and steady carbs for energy.
• Pecans: Crunchy buttery nuts, good source of healthy fats adds texture and slightly sweet note.
• Dried cranberries: Chewy bright berries bring tart sweet contrast, a punch of acidity and color brightness.
• Parmesan: Grated salty cheese, umami rich used sparingly to lift flavors, optional but really tasty.

Ingredient Quantities

• 2 medium butternut squash (about 3 to 4 lb total)
• 1 lb Italian sausage, casings removed
• 1 tbsp olive oil
• 1 medium yellow onion
• 2 cloves garlic
• 4 cups fresh baby spinach (about 4 oz)
• 1 cup cooked quinoa
• 1/2 cup pecans
• 1/3 cup dried cranberries
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Preheat oven to 400°F (200°C). If the squash is rock hard and you dont want to wrestle it, microwave each whole squash for 2 to 3 minutes to soften the skin a bit, then slice each squash lengthwise, scoop out seeds and stringy bits, brush the cut sides with about 1 tbsp olive oil and sprinkle roughly 1/2 tsp of the kosher salt, place cut side down on a baking sheet and roast 40 to 50 minutes until a knife slides in easily.

2. When the squash is nearly done, heat a large skillet over medium-high and brown 1 lb Italian sausage, breaking it up with a spoon, about 6 to 8 minutes until no longer pink; drain off most fat leaving a little for flavor.

3. Add 1 medium chopped yellow onion to the skillet with the sausage and cook 4 to 5 minutes until soft, then stir in 2 cloves minced garlic and cook another 30 to 60 seconds till fragrant.

4. Reduce heat to medium, add 4 cups fresh baby spinach a handful at a time, stirring until wilted, this only takes 2 to 3 minutes; if there’s a lot of liquid, tilt the pan and spoon some off.

5. Scoop the roasted squash flesh into a bowl leaving about a 1/4 inch of shell so the halves hold together, mash the flesh a little with a fork or potato masher.

6. To the bowl with mashed squash add the sausage-spinach mixture, 1 cup cooked quinoa, 1/2 cup chopped pecans (reserve a few for topping), 1/3 cup dried cranberries, 1/4 cup grated Parmesan if using, the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper, plus 2 tbsp chopped parsley if desired; stir well and taste, adjust salt and pepper.

7. Stuff the squash shells with the filling, press it in gently but dont overpack, sprinkle reserved pecans and extra Parmesan on top if you like.

8. Bake stuffed squash at 375°F (190°C) for 12 to 18 minutes until heated through and cheese is melted; for a browned top pop under the broiler 1 to 3 minutes but watch closely so it doesnt burn.

9. Let the squash rest 5 minutes before serving so it firms up a bit, then garnish with a little extra parsley and serve warm.

Equipment Needed

1. Oven (preheat to 400F then 375F later, and oven mitts nearby)
2. Rimmed baking sheet (for roasting the squash)
3. Sharp chef’s knife (to slice the squash)
4. Cutting board
5. Large skillet (to brown sausage and wilt spinach)
6. Mixing bowl (to mash squash and mix filling)
7. Fork or potato masher (to mash the roasted flesh)
8. Wooden spoon or spatula (to break up sausage and stir)
9. Measuring cups and spoons (for quinoa, pecans, spices etc)
10. Pastry brush or paper towel (to oil the squash)

FAQ

Sausage Stuffed Butternut Squash With Spinach, Pecans, And Cranberries Recipe Substitutions and Variations

• Italian sausage: ground turkey or chicken sausage, or a plant-based sausage (use same weight; if turkey’s lean add 1 tbsp oil so it wont be dry)
• Cooked quinoa: cooked brown rice, farro, or pearl couscous (same volume; farro gives more chew, couscous is quicker)
• Pecans: toasted walnuts, slivered almonds, or pumpkin seeds (walnuts closest in richness; toast them for extra flavor)
• Dried cranberries: raisins, chopped dried apricots, or dried cherries (cherries add tartness; soak apricots for a few mins if they’re tough)

Pro Tips

– Soften the squash first so you dont fight it with a knife. A quick zap in the microwave or a few minutes at low heat makes scooping way easier, and you wont risk slipping and cutting yourself. Use a damp towel under the squash so it doesnt slide.

– Keep a little of the sausage fat for flavor but drain the rest. Use just a tablespoon or so to cook the onion so you get that brown, savory flavor without a greasy, soggy filling. Also break the sausage up pretty small so every bite has it evenly.

– Get rid of extra moisture from the spinach and quinoa before you mix everything. Wilt the greens in batches and squeeze them in a towel or press in a colander, and if your quinoa is freshly cooked spread it on a tray to cool a bit. Too much water = mushy filling, and you wont taste the pecans or cranberries as well.

– Toast the pecans and reserve some whole for topping. Toasting wakes up the nutty flavor and a coarse chop gives a nice crunch contrast. When stuffing, dont pack the shells too tight, press gently so the filling can warm through evenly; if you want a browned top, broil for just a minute or two but watch it cause it goes fast.