Sausage Stuffed Butternut Squash Recipes

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APPLE SAUSAGE STUFFED BUTTERNUT SQUASH



Apple Sausage Stuffed Butternut Squash image

Apple sausage stuffed butternut squash is filled with flavorful fall ingredients. It's the perfect seasonal meal that's hearty, healthy and more delicious than you can imagine.

Provided by Lisa Bryan

Categories     Main Course

Time 1h

Number Of Ingredients 12

2 1/2 pound butternut squash
1 tablespoon avocado oil (or olive oil)
salt and pepper (to taste)
1/2 pound Italian sausage
1/2 onion (diced)
3 garlic cloves (minced)
2 cups (lightly packed) baby spinach
1 apple (diced)
1 tablespoon fresh sage (finely chopped)
1/2 tablespoon fresh rosemary (finely chopped)
1/3 cup dried cranberries (unsweetened)
1/4 cup pecans (chopped)

Steps:

  • Preheat your oven to 400 degrees fahrenheit (200 degrees celsius).
  • Slice the butternut squash in half with a very sharp knife. You can also cut the ends off and microwave for 2 minutes, to make it easier to slice in half lengthwise.
  • Scoop the seeds out of the butternut squash with a spoon.
  • Lightly oil the butternut squash and season with salt and pepper.
  • Lay the butternut squash, cut side down on a baking sheet and bake for 40-45 minutes.
  • While the butternut squash is cooking, add the sausage to a saute pan on medium heat. Use a spatula to break up the sausage and cook until it's just browned.
  • Add the onions, garlic and baby spinach to the pan and stir for 2-3 minutes, or until the spinach is wilted.
  • Add the apple, sage and rosemary and cook for another 2-3 minutes, or until the apple has softened slightly.
  • Turn off the heat and stir in the cranberries and pecans.
  • When the butternut squash halves are cooked through, remove them from the oven, flip them over and remove some of the flesh (but leave plenty to enjoy!) to make room for the filling. Save this removed flesh and turn it into mashed butternut squash to enjoy later!
  • Fill the butternut squash with the apple sausage filling.
  • Turn the top broiler on the oven and bake the filled butternut squash for 5 minutes, or until they're golden on top. Serve immediately.

Nutrition Facts : Calories 930.54 kcal, Carbohydrate 97.95 g, Protein 29.58 g, Fat 53.48 g, SaturatedFat 14.76 g, Cholesterol 86.19 mg, Sodium 1037.65 mg, Fiber 19.48 g, Sugar 35.26 g, ServingSize 1 serving

SAUSAGE-STUFFED BUTTERNUT SQUASH



Sausage-Stuffed Butternut Squash image

Load butternut squash shells with an Italian turkey sausage and squash mixture for a quick and easy meal. Even better, it's surprisingly low in calories. -Katia Slinger, Columbus, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 medium butternut squash (about 3 pounds)
1 pound Italian turkey sausage links, casings removed
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 cup shredded Italian cheese blend
Crushed red pepper flakes, optional

Steps:

  • Preheat broiler. Cut squash lengthwise in half; discard seeds. Place squash in a large microwave-safe dish, cut side down; add 1/2 in. of water. Microwave, covered, on high until soft, 20-25 minutes. Cool slightly., Meanwhile, in a large nonstick skillet, cook and crumble sausage with onion over medium-high heat until no longer pink, 5-7 minutes. Add garlic; cook and stir 1 minute., Leaving 1/2-in.-thick shells, scoop flesh from squash and stir it into sausage mixture. Place squash shells on a baking sheet; fill with sausage mixture. Sprinkle with cheese., Broil 4-5 in. from heat until cheese is melted, 1-2 minutes. If desired, sprinkle with pepper flakes. To serve, cut each half into 2 portions.

Nutrition Facts : Calories 325 calories, Fat 10g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 587mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 12g fiber), Protein 19g protein. Diabetic Exchanges

SUNNY'S QUICK WILD RICE AND SAUSAGE STUFFED SQUASH



Sunny's Quick Wild Rice and Sausage Stuffed Squash image

Provided by Sunny Anderson

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 small butternut or honeynut squash
2 cups cooked wild rice
1 cup bocconcini or mozzarella, halved or quartered into bite-size pieces
1/4 cup golden raisins, chopped
1/4 cup walnuts, chopped
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup chopped sweet onion
2 links Italian hot sausage, casings removed
1 tablespoon mild yellow curry powder
4 to 6 sprigs fresh thyme, leaves stripped and chopped
Kosher salt and freshly ground black pepper
Chopped fresh cilantro, for garnish
Olive oil, for drizzling

Steps:

  • For the squash: Prick the squash all over with a fork. Place on a plate and microwave, flipping halfway through, until cooked through, 10 to 15 minutes. Let cool until easy to handle.
  • Cut off the squash stem, then cut the squash in half lengthwise and use a spoon to scoop the flesh into a large bowl, discarding the seeds and leaving about 1/4 inch of flesh within the skin to help maintain its shape. Level off the squash halves so they rest without tilting by cutting a tiny slice off each skin side. Place on a baking sheet, flesh-side up.
  • Add the rice, bocconcini, raisins, walnuts, a pinch of salt and a few grinds of pepper to the bowl with the scooped squash and mix well to combine.
  • For the sausage: Add the olive oil, onions, sausage, curry powder, thyme and salt and pepper to taste to a large pan over medium-high heat. Cook, breaking up the sausage into small crumbles, until the sausage is cooked through, 5 to 10 minutes. Add to the bowl with the squash and stir to combine.
  • Preheat the oven to 350 degrees F. Fill the hollowed squash halves with the mixture and roast it until the cheese melts and the tops are golden brown, about 15 minutes. Sprinkle with the cilantro, drizzle over some olive oil and serve warm.

SQUASAGE (SAUSAGE-STUFFED SQUASH)



Squasage (Sausage-stuffed Squash) image

This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!

Provided by all_He_created_was_good

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h40m

Yield 4

Number Of Ingredients 8

2 acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
  • Place squash, cut sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  • Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
  • Bake in the preheated oven until filling is cooked through, about 20 minutes.

Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g

SAUSAGE-STUFFED BUTTERNUT SQUASH



Sausage-Stuffed Butternut Squash image

Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!

Provided by SPEARL20

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h25m

Yield 4

Number Of Ingredients 9

1 (2 pound) butternut squash, halved and seeded
8 ounces bulk pork sausage
¼ cup chopped onion
2 cloves garlic, minced
⅓ cup grated Parmesan cheese
½ cup soft bread crumbs
½ teaspoon dried parsley
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
  • Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
  • Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
  • Bake in the preheated oven for 25 minutes.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 31.7 g, Cholesterol 37.8 mg, Fat 14.4 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 5.4 g, Sodium 648.5 mg, Sugar 5.8 g

BUTTERNUT SQUASH AND SAUSAGE STUFFED SHELLS



Butternut Squash and Sausage Stuffed Shells image

I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. -Taylor Hale, Sonoma, California

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 12

5 cups peeled butternut squash, cut into 1-inch cubes
3 tablespoons extra virgin olive oil, divided
32 uncooked jumbo pasta shells
3/4 pound bulk hot Italian sausage
2 cups finely chopped sweet onion, divided
1 package (5 ounces) baby kale salad blend, chopped
8 ounces crumbled goat cheese, divided
4 garlic cloves, minced
1 carton (26.46 ounces) chopped tomatoes, undrained
2 tablespoons fresh sage
1 tablespoon sugar
1/2 cup fat-free half-and-half

Steps:

  • Preheat oven to 400°. On a foil-lined baking sheet, toss squash with 1 tablespoon olive oil. Roast squash, stirring halfway through, until tender and starting to caramelize, 40 minutes. Transfer to a large bowl; roughly mash. Reduce heat to 350°., Cook pasta according to package directions. Drain., In a large nonstick skillet over medium-high heat, cook sausage and 1 cup onion, crumbling meat, until no longer pink. Add baby kale; cook until kale is tender, 3-5 minutes. Mix with squash. Stir in 4 ounces goat cheese., In same skillet, heat remaining olive oil. Add remaining onion; cook until softened, 3-5 minutes. Add garlic; cook, stirring, for 1 minute more. Add tomatoes, sage and sugar; bring to a boil. Reduce heat; simmer, stirring occasionally, until sauce is thickened, about 15 minutes. Cool about 5 minutes. Pulse in a blender until combined. Add half-and-half; pulse until smooth. Pour about half of sauce in a greased 13x9-in. baking dish., Stuff each shell with about 2 tablespoons squash mixture; arrange in the baking dish. Pour remaining tomato sauce over shells; top with remaining goat cheese. Bake, covered, until beginning to bubble, 20 minutes. Remove cover; bake another 10 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 379 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 344mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 6g fiber), Protein 15g protein.

BAKED BUTTERNUT SQUASH STUFFED WITH APPLES AND SAUSAGE



Baked Butternut Squash Stuffed With Apples and Sausage image

This is the ultimate comfort food, as we turn the corner into fall and cooler weather. It's simple and fills the house with great smells and the tummy with a nourishing, delicious meal. Enjoy!

Provided by Jan Marie

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 11

2 (1 lb) butternut squash, halved and seeded
1 tablespoon vegetable oil
8 ounces fresh bulk sausage (I use Jimmy Dean's Maple)
2 apples, peeled and cubed into 1/4-inch cubes
2 tablespoons butter
1/2 cup chopped pecans
1 tablespoon brown sugar
1/4 teaspoon ground sage
salt and pepper
1 tablespoon butter, cut into bits
1 tablespoon brown sugar

Steps:

  • Preheat oven to 375.
  • Lightly oil baking dish.
  • Half squash lengthwise and remove seeds.
  • Arrange squash cut side up on the baking dish.
  • Brush lightly with oil and cover with foil.
  • Bake until almost tender, 30-40 minutes.
  • Keep the oven on.
  • Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
  • Add apple.
  • Cook, stirring until crisp-tender.
  • Let cool slightly.
  • Scoop out the squash, leaving 3/8 inch thick shells.
  • Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
  • Mix the butter, brown sugar, pecans, sage, salt and pepper.
  • Pile the stuffing into the squash halves.
  • Dot with bits of butter and brown sugar.
  • Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
  • Let cool for several minutes before serving.

Nutrition Facts : Calories 507.6, Fat 32.8, SaturatedFat 9.7, Cholesterol 64.3, Sodium 375.5, Carbohydrate 47.9, Fiber 8.1, Sugar 21.7, Protein 12.3

BAKED BUTTERNUT SQUASH AND ITALIAN SAUSAGE STUFFING



Baked Butternut Squash and Italian Sausage Stuffing image

I got this recipe from Marcy while at the Bargain Shop on Joint Base Elmemdorf/Ft Richardson, Alaska for stuffed butternut squash and combined it with a recipe from Pioneer Woman of how to roast Butternut Squash. In my version, the Butternut Squash is cubed, after peeling and baked in butter until soft, then the meat mixture is combined. This makes a wonderfully filling casserole. Note: In Marcy's original recipe the bowl of the squash, where the seeds were, is filled with the sausage mixture.

Provided by lesliecoy

Categories     One Dish Meal

Time 1h10m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 15

1 medium butternut squash, peeled, seeded, and cubed
4 tablespoons butter, melted
1 lb Italian sausage, out of casings
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon garlic, minced
1 cup French bread cubes
1/2 cup chicken broth
1 cup mozzarella cheese, grated
1 cup monterey jack cheese, grated
1 tablespoon parsley, chopped
1 teaspoon sage
1 large egg
salt and pepper

Steps:

  • Preheat oven to 350 degrees. In casserole pan, melt the butter and add cubed butternut squash . You can salt and pepper at this point, if you want. Toss the squash to make sure well coated and place casserole in oven and roast until soft or well browned. Mine took about 30 minutes, checking after 15 minutes.
  • In a skillet on top of the stove, brown the Italian Sausage and chopped onions and bell peppers. When onions are clear, add the garlic and olive oil, parsley, and sage. Mix well and cool slightly.
  • Remove the Squash from the oven and combine Meat mixture with the squash. Let cool slightly, salt and pepper to taste and add the egg and the Mozzarella and Monterrey Jack Cheese.
  • Mixing well and pat down into casserole pan.
  • Place casserole pan back in oven and cook until browned on top and dressing is set. In my oven this took about 30 minutes, checking after 15 minutes.

Nutrition Facts : Calories 1494.2, Fat 72.7, SaturatedFat 30.2, Cholesterol 189, Sodium 2908.4, Carbohydrate 151.2, Fiber 11.3, Sugar 14.4, Protein 63.1

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APPLE AND SAUSAGE-STUFFED BUTTERNUT SQUASH | BELLE DONNE SPICES
Cut the cooked squash into bite-sized chunks & add to apple-sausage mixture. Gently fold together until all ingredients are combined. Spoon apple-sausage mixture into squash shells & top with chunks of butter, brown sugar & freshly grated Parmesan. Place in oven and bake for 25-30 minutes or until filling is warmed through and browned.
From belledonnespices.com


STUPID-EASY RECIPE FOR CREAMY SAUSAGE-STUFFED BUTTERNUT SQUASH …
2021-09-13 Once oil is shimmering, add the sausage and diced onion. Saute, breaking up the meat with a rubber spatula as it cooks, until it is browned and the onion is translucent, 6-7 minutes. Add the garlic and oregano and cook until fragrant, about 30 seconds. Reduce the heat to medium-low and add the diced tomatoes. Season with salt and pepper.
From food.amerikanki.com


APPLE AND SAUSAGE STUFFED BUTTERNUT SQUASH
Instructions. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice the butternut squash in half with a very sharp knife. Scoop the seeds out of the butternut squash with a spoon. Lightly oil the butternut squash and season with salt and pepper. Lay butternut squash, cut side down, on a baking sheet and bake for 40-45 minutes.
From applesfromny.com


SAUSAGE STUFFED BUTTERNUT SQUASH | 12 TOMATOES
Preheat oven to 425°F and line a baking sheet with parchment paper or aluminum foil. Slice each squash in half lengthwise, then scoop out the seeds and strings. Drizzle the flesh with olive oil, then season liberally with salt and pepper. Place face down on baking sheet and bake until tender, about 40 minutes.
From 12tomatoes.com


SAUSAGE AND APPLE STUFFED BUTTERNUT SQUASH - WHOLESOMELICIOUS
2019-10-11 Heat a large skillet to medium high heat. Once hot, add in 1 tbsp of oil. Cook the sausage until no longer pink (about 5-7 minutes), remove the sausage to the side. Reserve 1 tbsp of the grease and keep the skillet hot. Now toss in the onion and cook for 2-3 minutes. Then add in apples, mushrooms, and celery.
From wholesomelicious.com


SAUSAGE STUFFED ACORN SQUASH WITH APPLES AND MUSHROOMS - WELL …
Reduce the oven temperature to 375 degrees F. While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes. Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic.
From wellplated.com


VEGAN SAUSAGE AND APPLE STUFFED BUTTERNUT SQUASH
2021-12-07 Preheat the oven to 425 F. Add parchment to a baking sheet. Slice the squash lengthwise, scoop out the seeds and discard. Season it with salt, pepper or seasoning of choice. Place the squash cut side down on the baking sheet and cook it for 40-45 minutes until a sharp knife can be easily inserted into the center of the squash. Remove and let cool.
From yourmomsvegan.com


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