Description
This Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries is a cozy fall favorite packed with savory sausage, earthy greens, crunchy nuts, and sweet-tart cranberries. It’s warm, satisfying, and perfect for both weeknight dinners and holiday tables.
Ingredients
Scale
- 2 medium Butternut Squash, halved and seeds removed
- 1 pound Italian Sausage, casings removed
- 4 cups Fresh Spinach, chopped
- 1/2 cup Pecans, roughly chopped
- 1/2 cup Dried Cranberries
- 1 small Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Fresh Rosemary (optional), chopped
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Brush cut sides of butternut squash with olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet. Roast for 30–35 minutes until tender.
- In a skillet, heat olive oil and sauté onion and garlic until soft. Add sausage and cook until browned. Stir in spinach and cook until wilted. Remove from heat and mix in pecans and cranberries.
- Turn roasted squash cut side up and scoop out a small amount to make room for filling. Stuff each half with the sausage mixture.
- Return to oven and bake for 10 more minutes until heated through.
- Garnish with rosemary if desired and serve warm.
Notes
- Toast pecans for enhanced flavor.
- Use pre-cut butternut squash halves to save time.
- Add a sprinkle of cheese for extra richness.
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 490
- Sugar: 10g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: butternut squash, sausage stuffing, fall recipes, gluten free dinner, stuffed squash