Stuffed Butternut Squash with a flavorful medley of sausage, vegetables, fruit, spices, and protein presents a hearty and wholesome option.
This dish blends sweet butternut squash, tangy apples, seasoned beef, and aromatic cinnamon for a delightful meal.
Don't miss my other butternut squash recipes: baked butternut squash with brown sugar and risotto.
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Ingredients For Stuffed Butternut Squash
- Sausage or ground meat - choose lean ground beef with 7 to 10% fat content, providing a flavorful filling without excessive greasiness. Drain excess oil if using regular ground beef or sausage before adding apples, raisins, and seasonings. Alternatively, opt for ground turkey or chicken for a low-carb variation.
- Roasted butternut squash - opt for medium-sized, firm, and heavy squashes for ripe and flavorful results.
- Seasoning - prepare a savory base for the filling with aromatics like celery, yellow onion, and garlic.
- Apples - choose tart and crisp Granny Smith apples for the best flavor, or opt for Golden Delicious or Crispin varieties.
- Brown sugar - adds deep caramel sweetness, balancing the savory notes in the dish.
- Ground cinnamon: Infuses a warm, earthy flavor that enhances the natural sweetness of the butternut squash. Its festive aroma adds to the comforting appeal. Experiment with additional spices like cumin, nutmeg, allspice, or smoked paprika for variety.
- Raisins - or your favorite dried fruit. Cranberries or cherries are our next favorites.
- Worcestershire sauce - to deepen the flavors and add umami flavor to the mixture. Alternatively, soy sauce or coconut aminos can be used.
The full recipe and ingredients can be found in the recipe card below this post.
How To Make Stuffed Butternut Squash
STEP 1: Preheat the oven to 400°F and position a rack in the middle.
Prepare the squash by cutting it in half lengthwise from stem to bottom and scooping out the seeds and pulp from the cavity.
STEP 2: Place the squash halves cut side down on a baking sheet and roast for 40 to 45 minutes until the cut edge caramelizes and the flesh is fork-tender.
Cooking time may vary depending on the squash's weight and oven differences.
STEP 3: While the squash roasts, prepare the meat filling. Heat olive oil in a skillet over medium heat, then add diced yellow onion and sliced celery.
Season with salt and cook for 5-7 minutes until onion turns golden. Add minced garlic and cook until fragrant.
Add ground beef or sausage and cook until completely browned. Incorporate diced apple and cook for 5 minutes until softened and liquid reduces.
STEP 4: Add raisins, brown sugar, ground cinnamon, and Worcestershire sauce.
Mix well and turn off the heat.
STEP 5: Once the squash is done, scoop out some flesh to create space for the filling and mix it with the ground beef mixture.
To check if the squash is cooked, insert a fork or knife into the flesh; if it goes in easily, it's done.
STEP 6: Stuff the roasted squash halves with the sausage filling.
If needed, heat the stuffed squash in the oven for an extra 10 minutes before serving to ensure thorough heating.
Tips
- Avoid overcooking the squash to prevent them from becoming too soft and mushy, which may compromise their ability to hold the filling.
- For slightly irregular-sized squashes, trim the bottom slightly to create a flat surface, ensuring stability on the baking sheet.
- Enhance the vegetable content by adding diced bell peppers, carrots, mushrooms, peas, beans, or spinach.
- When cooking ground beef, spread it evenly in the pan and allow it to brown undisturbed for optimal flavor.
- If pressed for time, you can skip the final oven heating step. Instead, ensure the filling is cooked longer until the ground beef reaches a rich brown color.
- For a cheesy touch, sprinkle grated Parmesan or cheddar on top before baking the filled squash halves in the oven.
- Choose butternut squashes of similar size and cut them evenly in halves for even cooking in the oven.
What To Serve With Stuffed Butternut Squash
Freezing And Storing Instructions
- To Store. To store leftovers, use an airtight container and refrigerate for up to five days.
- To Freeze. For freezing, stuffed butternut squash can be stored for 2 to 3 months for optimal quality. Thaw in the fridge overnight before reheating.
- To Reheat, microwave or use an oven at 350°F for best results.
- To Make Ahead. To prepare ahead, make the stuffing in advance and refrigerate. When ready to bake, stuff the squash and follow the recipe.
Recipe
Stuffed Butternut Squash
INGREDIENTS
- 1 large butternut squash
- 1 tablespoon olive oil
- 1 celery stick sliced
- 1 yellow onion small and diced
- 1 garlic clove minced
- 1 pound sausage or lean ground beef
- 2 small green apples or 1 large one, peeled and diced
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoon raisins
- 1 tablespoon Worcestershire sauce
INSTRUCTIONS
- Preheat the oven to 400°F and position a rack in the middle. Prepare the squash by cutting it in half lengthwise from stem to bottom and scooping out the seeds and pulp from the cavity.
- Place the squash halves cut side down on a baking sheet and roast for 40 to 45 minutes until the cut edge caramelizes and the flesh is fork-tender. Note: Cooking time may vary depending on the squash's weight and oven differences.
- While the squash roasts, prepare the ground beef filling. Heat olive oil in a skillet over medium heat, then add diced yellow onion and sliced celery. Season with salt and cook for 5-7 minutes until onion turns golden. Add minced garlic and cook until fragrant.
- Add sausage and cook until completely browned.
- Incorporate diced apple and cook for 5 minutes until softened and liquid reduces.
- Add raisins, brown sugar, ground cinnamon, and Worcestershire sauce. Mix well and turn off the heat.
- Once the squash is done, scoop out some flesh to create space for the filling and mix it with the ground beef mixture. To check if the squash is cooked, insert a fork or knife into the flesh; if it goes in easily, it's done. Stuff the roasted squash halves with the sausage filling.
- If needed, heat the stuffed squash in the oven for an extra 10 minutes before serving to ensure thorough heating.
NOTES
- To Store. To store leftovers, use an airtight container and refrigerate for up to five days.
- To Freeze. For freezing, stuffed butternut squash can be stored for 2 to 3 months for optimal quality. Thaw in the fridge overnight before reheating.
- To Reheat, microwave or use an oven at 350°F for best results.
- To Make Ahead. To prepare ahead, make the stuffing in advance and refrigerate. When ready to bake, stuff the squash and follow the recipe.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Butternut Squash Recipes
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
Julia | The Yummy Bowl
enjoy delicious stuffed butternut squash with ground meat, apples and raisins! Perfect all in one dinner!