Sausage Stuffed Butternut Squash With Spinach, Pecans, And Cranberries Recipe

This sausage stuffed butternut squash is my twist on a classic fall dinner. I relish the way roasted squash pairs with zesty Italian sausage, red onion, garlic and fresh spinach for a unique flavor combination. Adding pecans and cranberries brings surprising texture and depth to every bite.

I recently came across a twist on an old favorite that immediately sparked my interest. I decided to fill a fresh butternut squash with a savory mix of Italian sausage, red onion, and garlic, and added in chopped spinach for that lean bite.

The recipe really took a turn when I tossed in a handful of pecans and cranberries, and the touch of dried thyme made it even more unique. I was curious to see how these flavors would blend, and let me tell you the end result was surprising!

There’s something radically different about how the sweetness of the squash ties in with the zest of the sausage. It really makes you look at fall dinners in a new way, offering a fun mix that steps away from the usual roasted butternut squash recipes.

I didnt expect it to be this exciting, but it sure is a refreshment to the typical veggie dishes.

Why I Like this Recipe

I really love how the roasted butternut squash gets all soft and slightly sweet while still holding its shape, and the Italian sausage adds that rich, meaty flavor that makes the dish feel hearty. I also dig the unexpected crunch from the pecans along with a burst of tartness from the cranberries that makes every bite interesting. Plus, I appreciate how the spinach blends in and adds a bit of healthy color without overpowering the taste. All of these things together make it a satisfying and surprisingly balanced meal that hits all the right notes for me.

Ingredients

• Butternut Squash: High in fiber and vitamins, naturally sweet and hearty for cozy meals.
• Italian Sausage: Protein packed meat infused with spices, adding savory flavor to the dish.
• Fresh Spinach: Rich in iron and antioxidants, offering a light vibrant green touch.
• Pecans: Crunchy texture with healthy fats, giving a nutty subtle buttery flavor.
• Dried Cranberries: Add a tangy sweetness, balancing savory sausage with tart bite.
• Red Onion: Offers bold flavor and crunch, enhancing the savory and sweet mix.
• Garlic: Provides a punch of aroma, supporting overall flavor and immune boost.
• Olive Oil: Adds smooth texture and rich flavor without overpowering other tastes.
• Dried Thyme: Infuses earthiness and subtle herbal notes that bind ingredients together.

Ingredient Quantities

• 1 medium butternut squash (about 2 lbs), halved and seeded
• 1 lb Italian sausage, casings removed
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups fresh spinach, roughly chopped
• 1/2 cup pecans, roughly chopped
• 1/2 cup dried cranberries
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper, to taste

How to Make this

1. Preheat your oven to 400°F and rub the cut sides of the butternut squash with a bit of olive oil, salt, pepper and dried thyme.

2. Place the squash halves on a baking sheet with the cut sides facing up and roast for about 35-40 minutes, until they get tender.

3. While the squash eats some oven love, heat a large pan over medium heat and add the Italian sausage. Break it up as it cooks.

4. Once it starts to brown, add the chopped red onion and minced garlic. Cook together until the onion is soft.

5. Stir in the chopped spinach and let it wilt down into the sausage mixture.

6. Throw in the roughly chopped pecans and dried cranberries, stirring for another 2-3 minutes so they warm up.

7. Taste and add a pinch more salt and pepper if needed.

8. Carefully take the squash halves out of the oven and scoop a tiny bit of flesh from the center if you need more room for the stuffing.

9. Fill each squash half with the sausage and spinach mix, packing it in as best as you can.

10. Pop them back in the oven for about 10 more minutes to let all the flavors really marry, then serve warm and enjoy!

Equipment Needed

1. Oven – To roast the squash and finish cooking the stuffed halves
2. Baking sheet – For laying out the squash with the cut sides up
3. Large pan – To cook the sausage, onion, garlic, and spinach together
4. Cutting board – For chopping the squash, red onion, garlic, spinach, and pecans
5. Chef’s knife – Needed for all the chopping and mincing
6. Spatula or wooden spoon – To stir the sausage and veggie mix
7. Spoon – For scooping out a bit of squash flesh if needed
8. Measuring spoons – To measure out olive oil and dried thyme
9. Oven mitts – To safely take the hot squash out of the oven

FAQ

Sausage Stuffed Butternut Squash With Spinach, Pecans, And Cranberries Recipe Substitutions and Variations

• If you cant get italian sausage, try using turkey sausage or seasoned chicken sausage instead, its a lighter option that still packs loads of flavor.
• If butternut squash is hard to find, you can use acorn squash or even some sliced sweet potatoes, they roast up nicely and give a similar texture.
• Out of red onions? Use yellow onions or even a bit of spring onions, theyll still add that sharp bite you need.
• If ya dont have fresh spinach, kale or swiss chard are good swaps, they behave pretty much the same when cooked.
• For pecans, walnuts or almonds work well, they add crunch and nutty flavor that perfectly complements the dish.

Pro Tips

1. Make sure you test the squash with a fork to see if its soft enough before stuffing, so it dont end up undercooked or mushy.
2. Brown the sausage really well and break it up small – this helps build more flavor in the mix.
3. Toasting the pecans lightly in a dry pan before adding them can really boost their crunch and taste.
4. If you like a little extra kick, try adding a bit more seasoning like a pinch extra dried thyme or even a tiny squeeze of lemon juice when the filling is almost done.