Butternut squash halves are roasted until tender, then filled with browned Italian sausage, quinoa, onion, garlic, thyme and sage, topped with Parmesan and baked for 10 more minutes. The recipe makes 4 servings, one squash half each, in about 1 hour. A serving has about 450 calories and 25 grams of protein.
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The sweet, nutty squash goes with the savory sausage, and thyme and sage are classic herbs for both.
What Goes In
- Butternut squash (2 medium): roasted until it caramelizes, which makes a sweet, tender base. Cut each one evenly in half so both halves cook at the same rate.
- Italian sausage (1 pound): mild for a gentler dish, hot if you like some spice against the sweet squash.
- Cooked quinoa (1 cup): its fluffy texture helps bind the filling.
- Onion (1 small, diced) and garlic (2 cloves, minced): cooked in the sausage skillet until translucent.
- Dried thyme (1 teaspoon) and dried sage (1 teaspoon): earthy herbs that suit both squash and sausage.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): to season the filling.
- Parmesan (1/2 cup, grated): goes on top for the final bake and gives a golden, cheesy crust.
Roasting, Filling, Finishing
Preheat the oven to 400°F (200°C). Halve the squash lengthwise, scoop out the seeds, and set the halves cut side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30-35 minutes, until tender. At 400°F the natural sugars in the squash caramelize.
While the squash roasts, brown the sausage in a skillet over medium heat and drain the excess fat. Add the onion and garlic and cook until translucent. Stir in the quinoa, thyme, sage, salt and pepper.
Fill each roasted half with the sausage mixture, top with Parmesan and return the squash to the oven for 10 more minutes. Serve warm.
Ways to Change It
- Vegetarian: use lentils or mushrooms instead of the sausage. Lentils give a hearty texture, and mushrooms add umami.
- Spicy: add crushed red pepper flakes or a dash of cayenne to the sausage mixture.
- Other cheeses: feta or goat cheese give a tangy contrast, and mozzarella melts into a gooey layer.
- More vegetables: spinach, kale or roasted bell peppers can go into the filling.
Making It Ahead
Assemble the stuffed squash, refrigerate it, and bake it when you are ready to eat. Pre-cooking the quinoa and sausage earlier in the week saves time on the day. Leftovers keep in an airtight container in the refrigerator for up to three days and reheat in the oven or microwave.
What to Serve With It
A green salad with a light vinaigrette balances the rich stuffing. Roasted vegetables such as Brussels sprouts or carrots, seasoned like the squash, make a heartier plate. A spoonful of Greek yogurt or a sprinkle of parsley or basil on top works too. The stuffed halves also look good as a centerpiece at a dinner party.
Time and Nutrition
Prep takes about 15 minutes, covering the squash, sausage and filling. Cooking takes about 45 minutes, which includes roasting the squash and baking the stuffed halves. The total is 1 hour. One half has about 450 calories, 25 grams of fat (10 grams saturated), 35 grams of carbohydrates, 6 grams of fiber, 2 grams of sugar, 25 grams of protein and 800 milligrams of sodium. With that much sodium, you may want to adjust the salt.
FAQ
Can this be vegetarian?
Yes. Replace the Italian sausage with lentils or mushrooms.
Can I make it in advance?
Yes. Assemble it, refrigerate it, and bake it when you want to serve it.
How long do leftovers keep?
Up to three days in an airtight container in the refrigerator. Reheat in the oven or microwave until warmed through.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Sausage Stuffed Butternut Squash
Ingredients
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds.
Place the squash halves cut side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roast in the oven for 30-35 minutes until tender.
In a skillet, cook the Italian sausage over medium heat until browned. Drain excess fat.
Add the onion and garlic to the skillet and cook until translucent.
Stir in the cooked quinoa, thyme, sage, salt, and pepper.
Remove the squash from the oven and fill each half with the sausage mixture.
Top with grated Parmesan cheese and return to the oven for an additional 10 minutes.
Serve warm and enjoy!
Notes
For a vegetarian option, substitute sausage with lentils or mushrooms.
Can be prepared ahead of time and reheated before serving.
Nutrition
| Serving Size | 1 half of butternut squash |
|---|---|
| Calories | 450 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 25g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 35g |
| Fiber Content | 6g |
| Protein Content | 25g |
| Cholesterol Content | 75mg |