Why You’ll Love Stuffed Butternut Squash

This roasted, stuffed butternut squash with sautéed sausage-apple and spinach filling will be the star of your Thanksgiving dinner.

Classic. Roasted butternut squash is a classic side dish once the leaves start falling.
Sweet-and-savory. There’s a balance of naturally sweet, fruity flavors, and savory cheese and herby sausage.
Wholesome. Every bite is loaded with tender veggies, all-natural sausage, apples, dried cherries, and parmesan cheese.
Beginner-friendly. Once the filling is ready, the oven and broiler will take care of the rest of the work.

Ingredients for making stuffed butternut squash.

Ingredient Notes

Apples and dried cherries bring all the sweetness, whereas sausage and parmesan cheese bring savoriness to the party. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Roasted Butternut Squash

Butternut squash – Avoid ones with dents or bruises on them.
Olive oil – Vegetable, corn, and canola oil are okay too.
Salt – Kosher salt is best.

For the Filling

All natural sausage – You can use pork, turkey, or beef sausage for this.
Yellow onion – White onion is a good swap.
Apple – I prefer Granny Smith apples because they hold their shape better when cooked.
Baby spinach – Go for regular spinach if you chop it and remove the stems.
Fresh thyme – Dried thyme works too.
Parmesan – Freshly grated cheese is better than the bottled stuff.
Dried cherries – Feel free to use dried cranberries.

How to Make Stuffed Butternut Squash

Don’t skip the broiler because it gives the juicy sausage-spinach filling a chance to brown. Scroll to the bottom of the post for the full recipe card.

Prep the oven. Preheat it to 400F. Line a baking sheet with foil. Set it aside. You can also use parchment paper.

Drizzling the seeded butternut squashes with olive oil. — You can also rub the olive oil on the halves.

Roasted butternut squashes on the prepared baking sheet. — You can also rub the olive oil on the halves.

Prep the butternut squash. Slice them in half and use a spoon to scoop out the seeds, making wells in each one. They should look like bowls. Season with olive oil and salt.
Roast them. Flip the butternut squashes over so that the flat, flesh side is facing downwards and the peel/skin is pacing upwards. Bake for 30-40 minutes or until fork-tender. Remove from the oven. Flip over and scoop out more flesh from the rest of the squash until there’s a 1/4-1/2″ border around the sides.

Browned sausage with apples, onions, thyme, cherries, and parmesan cheese. — The skillet should be large enough for mixing comfortably.

Broiled stuffed butternut squash with apple-sausage filling. — The skillet should be large enough for mixing comfortably.

Brown the sausage. Add the sausage to a large skillet over medium-high heat. Cook it for 6-8 minutes or until browned. Use a spoon or spatula to break up any large clumps.
Make the filling. Preheat the broiler to HIGH. Add the onions and apples into the skillet, sautéeing for 3-4 minutes or until soft and fragrant. Stir in the spinach and thyme, cooking for 2-3 minutes or until the spinach wilts. Fold in the parmesan and dried cherries. Mix well.
Broil the squash. Stuff the butternut squash with apple-sausage filling. Broil for 5 minutes or until the filling gets nice and toasty.
Serve. Remove from the broiler. Let cool for 10 minutes. Garnish with parsley, more parmesan cheese, and enjoy!

A whole stuffed butternut squash with juicy, sautéed sausage apple-spinach filling.

Tips & Variations

You can use tender acorn squashes, leftover stuffing, or prep the sausage filling in advance for this stuffed butternut squash side.

Check sizes. Pick similarly sized butternut squashes so that they cook evenly in the oven, otherwise you’ll end up with under-cooked and over-cooked squashes on the same tray.
Prep ahead. Cook the filling up to 3 days in advance and refrigerate or freeze it. Reheat right before dinner, when you’re about to pop the butternut squash into the broiler.
Use leftovers. Stirring 1-2 cups of my Kale & Shaved Brussel Sprout Salad or Roasted Green Beans & Mushrooms into the filling will help reduce food waste.
Roasted Acorn Squash. If you have acorn squash but not butternut squash, this is an easy variation of the recipe.
Spice it up. Mix 1/2 tablespoon smoked paprika, 1/2 tablespoon garlic powder, 2 teaspoons onion powder, 1/4 teaspoon ground black pepper, and 1/2 sprig dried rosemary into the filling for more depth and flavor.
Cornbread Sausage Stuffing. This is perfect if you love cornbread and sweet, buttery stuffings.
Cranberry Sausage Stuffing. Toasty sourdough bread, celery, and smokey maple syrup are always a good idea.

Four halves of butternut squash stuffed with homemade sausage-apple filling.

Serving Suggestions

This hearty stuffed butternut squash is an easy Thanksgiving side. I love serving it with my Thanksgiving Turkey, Maple Smoked Turkey, and Garlic Herb Turkey Breast. If you prefer steak, try my Cast Iron Cowboy Steak and New York Strip Steak with Balsamic Reduction. Other veggie side ideas include my Air Fryer Asparagus and Air Fryer Green Beans.

How to Store & Reheat Extras

Make sure they’re fully cooled before storing to prevent spoilage.

Fridge: Place them in an airtight container for up to 4 days. Discard immediately if the flesh feels sticky or if it tastes sour.
Freezer: This only works for the filling. Place it in a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the fridge and continue with the recipe as usual.
To reheat it: Bake at 300F for 30-40 minutes or microwave in 30-second increments until warm.

Stuffed Butternut Squash