Sausage & Apple Stuffed Butternut Squash

Sausage & Apple Stuffed Butternut Squash


  • 1 large (2 lb) butternut squash
  • 1 lb bulk sausage (no casing, or remove from casing)
  • 2 apples (your preference as for what kind)
  • 2 table spoons butter
  • 1/2 cup chopped onion
  • crumbled/grated havarti, gouda, mild cheddar or similar mild cheese of your choice
  • chopped pecans or walnuts
  • salt, ground allspice, nutmeg, cinnamon, ground ginger
  • Sugar-free syrup (I use Cary's®, those not concerned about their sugar intake can use any maple syrup or whatever)


  1. Preheat oven to 375°F;
  2. Cut squash in half and remove seeds;
  3. brush squash halves with oil or melted butter, and place on baking pan, flesh side up;
  4. lightly salt squash, sprinkle on a little cinnamon, ginger, allspice, and nutmeg and cover with aluminum foil;
  5. bake squash until soft (30 to 40 mins);
  6. brown sausage in large skillet until no longer pink;
  7. add chopped apples and onion to sausage, sautée until onions are soft;
  8. remove squash from oven and scoop out flesh, leaving ½ inch shells;
  9. stir removed squash flesh into sausage/apple/onion stuffing mix and ;
  10. season stuffing with allspice, nutmeg, ginger, cinnamon, to taste, continue to cook for c. 5 minutes or so;
  11. fill squash halves with stuffing (if you have more stuffing than room in squash, you can simply lay it in the baking dish);
  12. drizzle on some syrup and sprinkle on grated cheese and chopped nuts;
  13. place stuffed squash back into oven and bake another 20 to 30 minutes;
  14. allow to cool c. 5 - 10 minutes;
  15. serve with pumpkin spice latte, coffee, tea, or a nice spiced chai.

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