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Cozy Stuffed Butternut Squash with Sausage & Cranberries

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This cozy stuffed butternut squash with sausage and cranberries is a hearty, flavorful dish perfect for fall and winter. Roasted squash halves are filled with a savory sausage and cranberry stuffing, then baked until caramelized and golden.

Ingredients

Scale
  • 2 medium butternut squash, halved and seeds removed
  • 1 pound Italian sausage (mild or sweet), casings removed
  • 1/2 cup dried cranberries
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup chicken or vegetable broth (low-sodium)
  • 2 tablespoons olive oil, plus more for brushing
  • Salt and black pepper to taste
  • Optional: toasted pecans or walnuts, balsamic glaze, crumbled goat cheese or feta

Instructions

  1. Preheat oven to 400°F (200°C). Halve butternut squash lengthwise, scoop out seeds and stringy bits. Brush cut sides and cavities with olive oil, season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 30-35 minutes until fork-tender but still firm.
  2. While squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage (casings removed) and cook, breaking it up, until browned and cooked through, about 6-8 minutes. Transfer to a plate with a slotted spoon, leaving drippings in pan.
  3. Add diced onion and celery to the skillet; cook 4-5 minutes until softened and golden. Add minced garlic, chopped sage, and thyme leaves; cook 1 minute until fragrant.
  4. Return sausage to skillet. Add dried cranberries and 1/4 cup broth. Stir and simmer 2-3 minutes until liquid mostly evaporates. Season with salt and pepper to taste.
  5. Remove roasted squash from oven, flip cavities up, and let cool a few minutes. Spoon sausage mixture evenly into each squash half, mounding slightly. Return to oven and bake 15-20 minutes until stuffing is heated through and squash edges are caramelized.
  6. Let rest 5 minutes before serving. Add optional toppings if desired.

Notes

Don’t overcook the squash in the first roast; it should be fork-tender but still hold its shape. Brown the sausage well for maximum flavor. Season as you go. If tops brown too quickly during final bake, tent with foil. Let rest before serving.

Nutrition

Keywords: stuffed butternut squash, sausage and cranberries, fall dinner, cozy meal, gluten-free, butternut squash recipe

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