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Apple and Sausage-Stuffed Butternut Squash

20 min

Prep Time

70 - 80 min

Cook time



This mouthwatering side dish will be the hit of your Thanksgiving dinner! Unlike many stuffed squash recipes, this one is more savory than sweet thanks to the spicy sausage and sage.


  • Non-stick cooking spray
  • 2 butternut squash, cut in half, seeds & pulp removed
  • 3 T. extra virgin olive oil, divided
  • 3-4 cloves fresh garlic, minced
  • ½ red onion, chopped
  • 1½ c. baby Portobello mushrooms, cleaned & sliced
  • 1 lb. spicy Italian sausage
  • 2 T. fresh sage, julienned
  • 2 medium apples, peeled, cored & chopped into chunks
  • Belle Donne Ground Cinnamon
  • 4 oz. walnuts, chopped
  • 3 T. cold butter, in small chunks
  • 2 T. brown sugar
  • Parmesan cheese
  • Fresh parsley for garnish
  • Belle Donne Sea Salt & Black Pepper, to taste


  1. Place top oven rack in the center position and pre-heat oven to 375°F.
  2. Spray two 13 x 9” glass baking dishes with cooking spray. Place butternut squash halves in dishes, cut side up. Brush exposed edges lightly with olive oil.
  3. Place both dishes in pre-heated oven. Bake until soft enough to scoop out interior with a spoon, approximately 45-50 minutes.
  4. While squash is baking, add remaining olive oil, garlic & onion to a large skillet set over medium heat. Sauté, stirring occasionally, until onion softens & starts to develop some color.
  5. Add mushrooms, stirring occasionally, until they start to release their liquid.
  6. Add sausage to the skillet & cook until mostly brown. Break apart with wooden spoon while it cooks.
  7. Add fresh sage, chopped apples & cinnamon. Continue cooking over medium heat until apples soften; stir occasionally.
  8. Remove from heat & drain excess liquid. Stir in walnuts and season with salt & pepper. Stir to combine & set aside.
  9. When ready, remove squash from oven & cool slightly. Reduce oven to 350°F.
  10. Transfer squash, one at a time, to a cutting board. With a knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border & reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process. When finished, return each empty squash shell to a baking dish.
  11. Cut the cooked squash into bite-sized chunks & add to apple-sausage mixture. Gently fold together until all ingredients are combined.
  12. Spoon apple-sausage mixture into squash shells & top with chunks of butter, brown sugar & freshly grated Parmesan.
  13. Place in oven and bake for 25-30 minutes or until filling is warmed through and browned. Remove from oven & top with Parmesan & parsley.

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