Sausage Stuffed Butternut Squash
This Stovetop stuffing and sausage stuffed butternut squash makes a delicious main dish loaded with flavor. The protein and veggies cook together in one dish. It's a fun way to enjoy classic butternut squash.
Servings: 4
Calories: 629kcal
Ingredients
- 2 large butternut squash
- 1 pound Italian sweet sausage
- ½ cup celery diced
- ½ cup sweet onion diced
- 1 tablespoon garlic minced
- 1 tablespoon olive oil divided
- 1 pkg (6 oz) cornbread stuffing mix
- butter according to the amount on the stuffing mix
- chicken broth amount to replace the water in the stuffing mix
- ¼ cup parmesan cheese shredded or grated
- parsley to taste
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Slice both butternut squash in half lengthwise and cut off the stem and base of the squash.
- Using a spoon, scoop out the stringy guts and seeds and brush the cut side of the squash with ½ tablespoon of olive oil.
- Place the butternut squash halves cut side down onto your baking sheet and bake uncovered for 45-60 minutes. The squash should be firm but soft, if you prefer a softer squash you can leave it in the oven for 10-minute increments until the desired softness is reached.
- While the squash is baking, in a large skillet sauté celery and onion with the remaining ½ tablespoon of olive oil over medium heat until onion is translucent and celery is soft.
- In the same skillet with the celery and onion, prepare the stuffing mix in accordance with the package directions however, replace the water with chicken broth. Once done, set aside.
- In a medium skillet, brown the Italian sausage and drain any grease it produces.
- Combine the sausage with the stuffing until well mixed.
- Once your butternut squash is cooked, scoop out a small channel of squash the length of the squash and stuff it with your sausage stuffing mixture.
- Top the sausage stuffing butternut squash with parmesan cheese and parsley. Serve warm.
Notes
Make sure to roast the butternut squash face down. This keeps it moist but also traps the heat inside so it cooks a bit more quickly.
Choose similar-sized squash so they cook in the same amount of time.
Best when served immediately! We don't recommend making this dish ahead of time.
Find a delicious side dish at What to Serve With Ratatouille.
Nutrition
Calories: 629kcal | Carbohydrates: 48g | Protein: 23g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 90mg | Sodium: 960mg | Potassium: 1678mg | Fiber: 8g | Sugar: 10g | Vitamin A: 39968IU | Vitamin C: 83mg | Calcium: 287mg | Iron: 4mg