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Sausage and Spinach Stuffed Butternut Squash

A close-up of a halved Stuffed Butternut Squash filled with savory sausage, spinach, and melted cheese.
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A cozy and flavorful fall main course featuring roasted butternut squash filled with savory sausage, wilted spinach, and melted cheese. This sheet pan meal is perfect for a weeknight dinner or a special holiday gathering.

Ingredients

Scale
  • 1 medium butternut squash
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 5 ounces fresh spinach
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender.
  4. While the squash roasts, heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned.
  5. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  6. Stir in the minced garlic and cook for 1 minute more until fragrant.
  7. Add the fresh spinach to the skillet, a handful at a time, stirring until it wilts.
  8. Stir in the dried oregano and red pepper flakes (if using). Season with salt and black pepper.
  9. Once the squash is tender, carefully flip the halves over. Scoop out some of the flesh from the center of each half, leaving about a 1/2-inch border. Add the scooped-out squash flesh to the skillet with the sausage mixture and mash it slightly.
  10. Stir in the shredded mozzarella and grated Parmesan cheese into the sausage and spinach mixture.
  11. Spoon the filling evenly into the hollowed-out butternut squash halves.
  12. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  13. Serve hot.

Notes

  • For a quicker meal, you can use pre-cooked sausage.
  • If you don’t have fresh spinach, you can use frozen spinach, thawed and squeezed dry.
  • Feel free to add other vegetables like mushrooms or bell peppers to the filling.
  • This recipe is a great option for a low carb meal plan delivery.

Nutrition

Find it online: https://gourmetgaze.com/stuffed-butternut-squash-recipe/