This Sausage Stuffed Butternut Squash is the perfect healthy whole meal for your Fall table. Complete with spicy Italian sausage, healthy butternut squash, bright pomegranate seeds, and a savory lemon rosemary sauce, you will want to put this dish on repeat.
Stuffed Butternut Squash Recipe
I’m just so darn thrilled about this recipe! It’s quintessential Fall and quintessential delicious. We’ve enrolled fresh butternut squash AND pomegranates, two pieces of produce that are beginning to overrun grocery stores and farmer’s markets with their seasonal abundance. After creating a recipe for stuffed acorn squash in my ‘Fed & Fit’ book , I couldn’t help but use the same hot Italian sausage here. Something magical happens when you mix hot sausage with squash. It’s the kind of magic that turns health food into craveable food – which is essentially the entire name of my recipe-development game.
Sausage Stuffed Butternut Squash Ingredients
- 1 tablespoon of grass-fed butter ghee, or avocado oil
- 2 pounds of hot or mild Italian sausage
- 2 small-medium sized butternut squash, sliced in half lengthwise and deseeded
- 1/2 teaspoon of fine sea salt
- 1 large pomegranate, deseeded (about 1 cup)
- 2 tablespoons of chopped fresh Italian parsley
- 1/2 cup of healthy mayo
- 2 tablespoons of fresh lemon juice (about 1 lemon)
- 1 tablespoon of fresh finely chopped rosemary
How to Make Stuffed Butternut Squash with Sausage
- Prep – preheat the oven to 375°F.
- Brown the sausage – add the butter to a large frying pan over high heat, and once it’s melted, add the sausage. Use a spoon to break the sausage up as it cooks, and continue to cook until the sausage is brown and slightly crispy (about 10 minutes).
- Assemble and bake – place the cut butternut squash cut-side up in a large casserole dish or on a large rimmed baking sheet. Sprinkle the tops with sea salt. Once the sausage is. browned, spoon it over the squash, tint the top with a sheet of aluminum foil, and bake the sausage-stuffed squash at 375°F for 1 hour. Remove the foil and bake for an additional 15 minutes, or until a fork slides easily into the thickest part of the squash.
- Deseed the pomegranate and make the sauce – while the squash is in the oven, I suggest deseeding the pomegranate and making the sauce! To make the sauce, whisk all the ingredients together until smooth.
- Garnish and serve – once cooked, sprinkle the top of the squash with the pomegranate seeds, pour the sauce over top, finish with the fresh parsley, and serve.
How long does it take for butternut squash to soften in the oven?
This recipe calls for an hour and 15 minutes of oven time. Once the time is up, you should be able to easily pierce the squash with a fork!
Stuffed Butternut Squash FAQs
How to Store and Reheat Stuffed Butternut Squash
Store your leftover stuffed butternut squash in an airtight container in the refrigerator. Stored this way, it’ll last for up to a week. To reheat, simply pop the stuffed squash in the microwave for 1.5-2 minutes or on a sheet pan in a 350°F oven for 15 minutes.
I think this dish would be PERFECT for when you have family over this Fall. Maybe the night before Thanksgiving? Maybe a random Tuesday because you just want to #treatyoself? Your call. Either way, I knew you needed this in your life and I hope you love it as much as I love it.
Stuffed Butternut Squash (Sausage & Pomegranate)
- 1 tablespoon grass-fed butter ghee, or avocado oil
- 2 pounds hot or mild Italian sausage add an extra pound if you’d like more than .25 # of protein per serving
- 2 small-medium sized butternut squash sliced in half lengthwise and deseeded
- 1/2 teaspoon fine sea salt
- 1 large pomegranate deseeded (about 1 cup)
- 2 tablespoons chopped fresh Italian parsley
For the Lemon Rosemary Sauce:
- 1/2 cup healthy mayo
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 tablespoon fresh finely chopped rosemary
- Preheat the oven to 375 F. Add the butter to a large frying pan over high heat. Once melted, add the sausage. Using a spoon to break it up as it cooks, cook the sausage until it’s brown and slightly crispy, about 10 minutes.
- Place the cut butternut squash cut-side up in a large casserole dish or one a large rimmed baking sheet. Sprinkle the tops with the sea salt. Once browned, spoon the sausage over the squash, tint the top with a sheet of aluminum foil (lightly it place it on top), and bake at 375 F for 1 hour. Remove the foil and bake for an additional 15 minutes, or until a fork slides easily into the thickest part of the squash.
- While the squash is in the oven, I suggest deseeding the pomegranate and make the sauce! To make the sauce, whisk all the ingredients together until smooth.
- Once cooked, sprinkle the top of the squash with the pomegranate seeds, pour the sauce over top, finish with the fresh parsley, and serve.
- For an entire batch: wrap tightly with plastic and then with aluminum foil.
- For individual servings: cut each squash piece in half and spoon a full serving into either a glass container (if you prefer), a plastic bag, or plastic wrap. If wrapped in plastic, place those pieces into a large plastic bag labeled with the name and date of the dish.
- Freeze solid and enjoy within 5 months of date.
- To reheat in the oven: place a squash piece, several pieces, or the entire pan in the oven while it’s cool. Turn the oven up to 375 F and set a timer for 30 minutes to 1 hour 30 minutes (depending on the number of pieces). Remove when bubbly, but not burnt.
- To reheat in the microwave: place a single serving on a plate, cover, and cook for 4-5 minutes, or until cooked through.