Apple Sausage Stuffed Butternut Squash Recipe

I love combining seasonal flavors for a vibrant dinner. I halved tender butternut squash and filled it with savory Italian sausage, crisp Granny Smith apple, garlic, and kale. Infused with optional thyme and red pepper flakes, this recipe reflects my favorite fall dinner recipes. It feels refreshing and adventurous indeed.

I recently came across this recipe for Apple Sausage Stuffed Butternut Squash and I’m pretty excited to share it with you. I love how the savory flavor of the Italian sausage mixed with diced onion and garlic gives it a little kick that pairs so well with the fresh, tart crunch of chopped Granny Smith apple.

Cooking the butternut squash half in olive oil really brings out that natural sweetness while the kale adds a bit of a healthy, earthy punch. Honestly, I tried it out on a chilly fall evening and it was a hit with my family.

Adding a pinch of salt and a dash of black pepper (and sometimes a little dried thyme or red pepper flakes for extra flavor) makes it a balanced meal that feels both unique and comforting. Its simplicity makes it great whether you’re planning an everyday dinner or something a bit more special.

Enjoy exploring those fall flavors at home!

Why I Like this Recipe

I really love this recipe because the mix of sweet apple and savory sausage gives it a flavor that’s both unexpected and satisfying. The butternut squash turns out so tender and naturally sweet, which makes every bite feel like a warm hug in the middle of fall. I also like how easy it is to whip up even on busy days, the steps are pretty simple and nothing feels too fancy. Lastly, it just makes my whole house smell amazing while it cooks, which makes dinner feel extra cozy.

Ingredients

• Butternut squash is sweet and full of fiber and vitamins that keep you full
• Italian sausage is rich in protein and spices adding a savory kick
• Granny Smith apple gives a tart crunch that nicely balances out the dish
• Onion brings a mild, essential flavor boost with healthful antioxidants
• Garlic is pungent and aromatic, lifting the overall dish with earthy notes
• Kale is crunchy and nutrient rich, adding a slight bitterness that complements the sweetness

Ingredient Quantities

• 1 medium butternut squash (about 2 to 3 lbs), halved and seeded
• 2 tablespoons olive oil, divided
• 1 lb Italian sausage (casings removed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 large apple (Granny Smith works best), cored and chopped
• 2 cups kale, tough stems removed and roughly chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 teaspoon dried thyme
• Optional: pinch crushed red pepper flakes

How to Make this

1. Preheat your oven to 400°F and lightly brush the cut sides of the butternut squash halves with 1 tablespoon olive oil, then sprinkle a little salt and pepper.

2. Place the squash halves cut side down on a baking sheet and roast them for about 30 minutes until they’re tender.

3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat.

4. Add the Italian sausage (with the casings removed) and cook it until it starts to brown, breaking it up into pieces as it cooks.

5. Stir in the diced onion and minced garlic; cook until the onion is soft and translucent.

6. Mix in the chopped Granny Smith apple and let it cook for about 3-4 minutes, just until it starts getting tender.

7. Add the chopped kale along with the optional dried thyme and crushed red pepper flakes, stirring until the kale wilts, about another 3-4 minutes.

8. Season the mixture with salt and black pepper, adjusting to taste.

9. Once the squash is done, carefully flip the halves over and spoon the sausage-apple-kale mixture evenly into each squash half.

10. Return the stuffed squash to the oven and bake for an additional 10-15 minutes so all the flavors can blend together before serving.

Equipment Needed

1. Oven to roast the butternut squash.
2. Baking sheet to place the squash halves on.
3. Pastry brush for lightly brushing olive oil on the squash.
4. Large skillet for cooking the sausage mixture.
5. Cutting board and knife for chopping the onion, garlic, apple, and kale.
6. Measuring spoons to portion out the olive oil, salt, pepper, and any spices.
7. Spatula or large spoon for stirring the sausage mix and scooping it into the squash.

FAQ

Apple Sausage Stuffed Butternut Squash Recipe Substitutions and Variations

• If you cant find butternut squash, you can try acorn squash or even pumpkin, they both work pretty well
• Instead of Italian sausage, you can use ground turkey mixed with oregano and basil for a lighter twist
• If you’re not a fan of kale, spinach is a good alternative that cooks faster
• You can swap out the Granny Smith apple for any tart apple like Braeburn or Pink Lady if that’s whats available

Pro Tips

1. One thing that really helps is to make sure your squash gets a good sear before roasting so it doesn’t end up too mushy later. I found that patting it dry and really pressing a little extra salt just before it goes in the oven enhances the natural sweetness alot.

2. When browning the sausage make sure you break it in well to get lots of little crispy bits even though they might seem burnt to some. Those crispy bits add a ton of flavor so don’t be afraid to let it get a bit crispy in the pan.

3. Keep an eye on the kale when you add it in. If it cooks too long it can get all limp so try stirring it in right at the end until it just wilts. This way you still get that slight crunch that makes all the textures work together.

4. Finally, if you’re feeling fancy you could drizzle a little extra olive oil or even a squeeze of lemon over the whole dish before serving. It adds a bright pop that elevates the hearty flavors without overloading the dish.