Looking for a cozy, nutrient-packed fall dinner that checks all the boxes for flavor, comfort, and nourishment? This Stuffed Butternut Squash with Sausage, Kale, and Apples is a go-to in our house once the temps drop and the leaves start to turn.
It’s hearty enough to stand alone as a main dish, but also beautiful on a holiday table. With sweet Honeycrisp apples, savory Italian sausage, and earthy kale all nestled into perfectly roasted squash, this is a wholesome meal you’ll crave all season long.
🧡 Why You’ll Love This Recipe
- Packed with fall flavors like rosemary, thyme, apples, and cranberries
- High in fiber and protein for a satisfying, balanced meal
- Great for meal prep or an impressive dinner party main
- Naturally gluten-free and easy to make dairy-free if you skip the cheese
📝 Ingredients
Here’s everything you’ll need to make this comforting stuffed squash:
- 2 medium butternut squash
- 1 lb. Italian ground chicken sausage
(Hot Italian sausage adds a delicious kick!)
- ¾–1 Honeycrisp apple, cored & diced
- ½ medium white onion, diced
- 3 cloves garlic, minced
- 2–3 cups green kale, chopped & packed
- ¼ cup dried cranberries
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt & pepper, to taste
- Olive oil or avocado oil
- Parmesan cheese, for garnish (optional)
🔪 Instructions
1. Roast the Butternut Squash
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- Cut off the stems of your butternut squash, then slice each squash in half lengthwise.
- Scoop out the seeds with a spoon.
- Drizzle each half with a bit of olive oil and rub it over the flesh. Season with salt and pepper.
- Place the squash cut-side down on the baking sheet and roast for 40–50 minutes, or until fork-tender.
2. Prepare the Filling
- While the squash is baking, heat a large skillet over medium-high heat and lightly coat it with oil or non-stick spray.
- Add the onion and garlic and sauté for 2–3 minutes until fragrant and soft.
- Add the Italian sausage, thyme, rosemary, and a bit of salt and pepper. Cook until browned and crumbled.
- Stir in the diced apple, kale, and cranberries, and cook until the apple is slightly softened and the kale is wilted (about 2–3 minutes).
- Adjust seasoning to taste.
3. Stuff the Squash
- Once the squash is roasted and cool enough to handle, use a spoon to scoop out a bit of the flesh, leaving about a ½-inch border to form a well for the filling.
- Divide the sausage mixture evenly among the squash halves.
4. Finish & Serve
- Optional: Sprinkle with Parmesan cheese.
- Place stuffed squash under the broiler for 3–4 minutes, or until the cheese is melted and golden.
- Serve immediately and enjoy the fall flavor explosion!
🍽️ Tips & Variations
- Make it vegetarian by swapping the sausage for lentils or a plant-based sausage alternative.
- Add grains like quinoa or wild rice to stretch the filling.
- Swap apples for pears for a twist!
- This dish reheats beautifully, so make extra and enjoy it for lunch the next day.
💬 Let Me Know if You Make It!
This savory stuffed butternut squash is pure autumn on a plate—and I’d love to know if you try it! Tag me on Instagram or leave a comment below with your favorite seasonal twist.
