The combination of savory roasted squash, rich sausage, and sweet-tart apples is nourishing, deeply satisfying, and utterly delicious.
This hearty recipe begins with a very simple method for roasting butternut squash until it's tender, savory, and lightly caramelized. The sausage, apple, and grain stuffing is prepared on the stovetop while the squash roasts in the oven so the whole dish comes together in 45 minutes or less.
The stuffing can be prepared with your choice of grain and you'll find instructions in the recipe for how to cook 8 different grain options.
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This is one of those incredibly satisfying recipes that manages to feel both comforting and impressive without asking very much of you.
Start with a simple butternut squash, cut in half, remove the seeds, and roast cut-side down until it's tender and slightly caramelized. Roasting concentrates the flavor of the squash, intensifying that savory, slightly sweet flavor we love.
While the squash is in the oven roasting, prepare the sausage, apple, and grain stuffing. In the photos of the stuffed butternut squash you see here, I used quinoa. But, you'll find 8 different grain options below, so you can build this stuffing around whatever you like or whatever you have.
Start to finish, this dish will be on the table in about 45 minutes and takes minimal effort. And the combination of roasted squash, Italian sausage, a touch of sage and thyme, and the sweet-tart crunch of apples is richly satisfying and full of cozy, savory goodness.
This recipe is intentionally simple and easily adaptable. With a short ingredient list, straightforward steps, and bold, comforting flavors, it's the kind of recipe that cool, crisp evenings were made for.
xo
-Rebecca
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Ingredients needed to prepare this recipe
- 1 medium to large size butternut squash
- A couple of tablespoons of vegetable or canola oil, or any kind of neutral oil with a high smoke point
- A tablespoon butter, salted or unsalted
- Salt and ground black pepper - how much you use is up to you!
- Some kind of hearty grain: Farro, quiona, barley, wheat berries, bulgur, brown rice, couscous or millet
- One small yellow onion
- Ground Italian Sausage, spicy or mild
- Ground sage and ground thyme
- A few cloves of fresh garlic
- 1 large apple: I used honeycrisp because it's my favorite variety. But you can use any kind of apple you like in this recipe.
- A generous pinch of sugar: A little goes a long way in brightening up the savory flavors in the stuffing and encouraging some caramelization of the apples.
- Optional (not pictured): some chopped Italian flat leaf parsley
Additions and substitutions
- Use a different variety of winter squash! The only real consideration is the size of the squash. For example, I would use two acorn squash with this amount of filling. (By the way, if you're a every-kind-of-squash lover like me, here's another recipe for quinoa stuffed acorn squash that includes dried fruit and nuts!) Small squash, like Delicata, will not take as long to roast, so check them every now and then.
- Use any kind of grain you like in the butternut squash stuffing. You'll find cooking times for 8 different grains below.
- Swap out the sage and thyme for different herbs. Good options include rosemary, marjoram, oregano, poultry seasoning or an Italian herb blend.
- Instead of an apple: Use a peeled, diced pear (or two), 4 or 5 chopped apricots, or any kind of dried fruit instead of fresh fruit. Dried apricots or prunes are great options!
- Add some additional veggies. Sauté some diced bell pepper or mushrooms along with the onions, or add some cooked broccoli, cauliflower, or asparagus.
- Add some chopped nuts. Good choices include roasted almonds, walnuts, pecans, and pistachios. If the nuts are on the larger side, chop them up a bit. Small nuts like pistachios can be left whole.
Cook times for 8 different grain options!
Most grains will be more flavorful if they are toasted before boiling in water until tender. The process is simple: Cook them over medium heat in a dry skillet for 3 to 5 minutes, shaking and stirring regularly, until they smell nutty. Be careful to not allow the grains to get too brown or they may take on a slightly bitter flavor. Proceed to follow the instructions below to boil the grains until tender.
- Farro: Fill a medium saucepan about halfway with water. Add enough salt to make the water taste salty. Add ½ cup uncooked farro and bring the water to a boil. Lower the heat and let the farro simmer for 30 minutes or until tender.
- Quinoa: Add 1 cup water to a saucepan and enough salt to make the water taste salty. Set it over high heat and bring to a boil. Stir in the quinoa, cover the pan reduce the heat to low, and simmer for 10 minutes. Remove the pan from the heat, keeping it covered, and let rest for 10 minutes.
- Pearl Barley: Add 2 cups of water to a saucepan and add enough salt to make the water taste salty. Bring the water to a boil and add ½ cup pearl barley. Reduce the heat and simmer until the liquid is mostly absorbed and the barley is tender but still a bit chewy, about 25-30 minutes.
- Wheat berries: Fill a medium saucepan about halfway with water. Add enough salt to make the water taste salty and bring the water to a boil. Add ½ cup uncooked wheat berries. Reduce the heat and simmer, uncovered, for 30 to 40 minutes for soft wheat berries, 50 to 90 minutes for hard wheat berries, or until tender. There can be a lot of variation for the cook time for wheat berries depending on the variety!
- Bulgur: Add 1 cup of water to a saucepan and enough salt to make the water taste salty. Bring the water to a boil then add ½ cup of Bulgur. Lower the heat to maintain a simmer, cover the pan and cook for 10-15 minutes, until the bulgur is tender and has fully absorbed the liquid. Remove the pan from the heat and let stand, covered, for another 10 minutes.
- Brown rice: Add 1 ¾ cup water to a saucepan, a pinch of salt, and ¾ cup uncooked brown rice. Set the pan over high heat and bring the water to a boil. Lower the heat, cover the pan, and let the rice cook for about 50 minutes, until tender. Check from time to time to see if the pan is dry; if so, add more water. Remove the pan from the heat and let stand, covered, for another 10 minutes.
- Moroccan Couscous: Add 1 cup water to a saucepan and a generous pinch of salt. Bring the water to a boil then add ¾ cup couscous. Cover the pan and immediately remove from the heat. Let stand for 10 minutes. For pearl couscous, simmer the grains in salted boiling water as you would pasta until tender, then drain.
- Millet: Add 1 cup of water and a generous pinch of salt to a saucepan then stir in ½ cup millet. Bring to a boil, cover, and simmer for about 15 minutes, until the grains are tender. Remove the pan from the heat and let stand, covered, for another 10 minutes.
Step-by-step photos and instructions
Cut the squash in half, lengthwise, and use a spoon to scoop the seeds out of the center. Brush the meat with some melted butter and oil and sprinkle with salt and pepper.
Place the squash cut side down on a parchment lined baking sheet and set inside the oven to roast.
While the squash is roasting, cook the grains. Toast the grains for a few minutes in a dry skillet, then follow the cooking instructions for whichever kind of grain you are using. In these photos, I used quinoa, but you'll find instructions for how to cook 8 different types of grain just above these step-by-step instructions and in the notes section of the recipe card below.
Add a tablespoon of oil to a large skillet. Chop the onion into pieces that are no larger than a pea and add them to the skillet. Set the skillet over medium heat and cook until the onion is soft and translucent.
Add the sausage, sage, thyme, and minced garlic. Cook, stirring frequently, until the sausage is cooked through and no longer pink.
Add the chopped apple to the skillet. Sprinkle the mixture with a pinch of sugar and a bit of salt and pepper. Cook, stirring frequently, for another 2-4 minutes, until the apple is just beginning to soften.
Remove the pan from the heat and stir in the cooked grains. Taste and season with additional salt and pepper if desired.
When the squash is fork tender, remove the pan from the oven and carefully turn the squash halves so they are flesh side up.
Top both sides of the squash with the stuffing mixture, dividing it evenly.
Set the pan back in the oven for about 5 minutes, until the top of the stuffing mixture is just beginning to brown.
Sprinkle with a bit of chopped parsley, if desired, and serve!
Save the seeds! How to roast butternut squash seeds
Rinse the seeds in cold water then spread out on a clean kitchen towel and pat dry. Place the seeds in a bowl and toss with a drizzle of oil and some salt and pepper. Spread them out on a parchment lined baking sheet and roast at 325°F (162°C) until the seeds start making popping noises and are lightly browned, about 15 minutes.
What to serve with stuffed butternut squash
This is a meal unto itself but I sometimes like to serve stuffed butternut squash with a salad or a bowl of soup. These are my favorite pairings:
Stuffed butternut squash also makes a hearty side dish, especially if you are entertaining. This recipe will easily serve 8 people if served as a side. Here are four great main dish pairings:
If you give this recipe a try, let me know! Scroll down to leave a comment and rate it!
📖 Recipe
Roasted Butternut Squash Stuffed with Sausage and Apples
The combination of savory roasted squash, rich sausage, and sweet-tart apples is nourishing, deeply satisfying, and utterly delicious. The sausage, apple, and grain stuffing is prepared on the stovetop while the squash roasts in the oven so the whole dish comes together in 45 minutes or less. The stuffing can be prepared with your choice of grain and you’ll find instructions in the recipe for how to cook 8 different grain options.
Ingredients
- 1 medium to large size butternut squash
- 2 tablespoons vegetable or canola oil, divided
- 1 tablespoon butter, salted or unsalted, melted
- Salt and ground black pepper
- ½ cup uncooked quinoa or any of the 8 grain options listed in the notes section of this recipe
- 1 small yellow onion
- ½ pound Italian Sausage, spicy or mild
- 1 teaspoon ground sage
- ½ teaspoon ground thyme
- 3-4 cloves of garlic, minced
- 1 large apple, chopped
- 1 teaspoon granulated sugar
- About ½ cup chopped Italian flat leaf parsley
Instructions
- Heat the oven to 400° F (204° C) and line a baking sheet with parchment paper or aluminum foil.
- Cut the squash in half, lengthwise, and use a spoon to scoop the seeds out of the center. (See note below for how to roast the seeds!)
- Add 1 tablespoon of the oil and the melted butter to a small bowl and stir to mix. Using a pastry brush or a spoon, brush about half of this mixture over the surface of the squash, covering the flesh completely with a thin layer of fat. Reserve the remaining oil and butter. Sprinkle the flesh generously with salt and pepper and place it cut side down on the prepared baking sheet.
- Set the baking sheet in the oven and roast until the squash is fork tender, about 30 minutes.
- While the squash is roasting, cook the grains. Cook them over medium heat in a dry skillet for 3 to 5 minutes, shaking and stirring regularly, until they smell nutty. Be careful to not allow the grains to get too brown or they may take on a slightly bitter flavor.
- Follow the instructions in the notes section below to cook whatever kind of grain you like!
- Add the remaining tablespoon of oil to a large skillet. Chop the onion into pieces that are no larger than a pea and add them to the skillet. Set the skillet over medium heat and cook until the onion is soft and translucent. Add the sausage, sage, thyme, and minced garlic. Cook, stirring frequently, until the sausage is cooked through and no longer pink.
- Add the chopped apple to the skillet. Sprinkle the mixture with the sugar and a bit of salt and pepper. Cook, stirring frequently, for another 2-4 minutes, until the apple is just beginning to soften.
- Remove the pan from the heat and stir in the cooked grains. Taste and season with additional salt and pepper if desired.
- When the roasted squash is fork tender, remove it from the oven. Turn the oven up to 475 degrees. Turn the squash over on the baking sheet so it’s flesh side up. Top both sides of the squash with the stuffing mixture, dividing it evenly.
- Set the pan back in the oven for about 5 minutes, until the top of the stuffing mixture is just beginning to brown.
- Remove and sprinkle with chopped parsley, if desired, and serve.
Notes
How to roast butternut squash seeds: Rinse the seeds in cold water then spread out on a clean kitchen towel and pat dry. Place the seeds in a bowl and toss with a drizzle of oil and some salt and pepper. Spread them out on a parchment lined baking sheet and roast at 325°F (162°C) until the seeds start making popping noises and are lightly browned, about 15 minutes.
Cooking instructions for 8 different grain options:
Most grains will be more flavorful if they are toasted before boiling in water until tender. The process is simple: Cook them over medium heat in a dry skillet for 3 to 5 minutes, shaking and stirring regularly, until they smell nutty. Be careful to not allow the grains to get too brown or they may take on a slightly bitter flavor. Proceed to follow the instructions below to boil the grains until tender.
- Farro: Fill a medium saucepan about halfway with water. Add enough salt to make the water taste salty. Add ½ cup uncooked farro and bring the water to a boil. Lower the heat and let the farro simmer for 30 minutes or until tender.
- Quinoa: Add 1 cup water to a saucepan and enough salt to make the water taste salty. Set it over high heat and bring to a boil. Stir in the quinoa, cover the pan reduce the heat to low, and simmer for 10 minutes. Remove the pan from the heat, keeping it covered, and let rest for 10 minutes.
- Pearl Barley: Add 2 cups of water to a saucepan and add enough salt to make the water taste salty. Bring the water to a boil and add ½ cup pearl barley. Reduce the heat and simmer until the liquid is mostly absorbed and the barley is tender but still a bit chewy, about 25-30 minutes.
- Wheat berries: Fill a medium saucepan about halfway with water. Add enough salt to make the water taste salty and bring the water to a boil. Add ½ cup uncooked wheat berries. Reduce the heat and simmer, uncovered, for 30 to 40 minutes for soft wheat berries, 50 to 90 minutes for hard wheat berries, or until tender. There can be a lot of variation for the cook time for wheat berries depending on the variety!
- Bulgur: Add 1 cup of water to a saucepan and enough salt to make the water taste salty. Bring the water to a boil then add ½ cup of Bulgur. Lower the heat to maintain a simmer, cover the pan and cook for 10-15 minutes, until the bulgur is tender and has fully absorbed the liquid. Remove the pan from the heat and let stand, covered, for another 10 minutes.
- Brown rice: Add 1 ¾ cup water to a saucepan, a pinch of salt, and ¾ cup uncooked brown rice. Set the pan over high heat and bring the water to a boil. Lower the heat, cover the pan, and let the rice cook for about 50 minutes, until tender. Check from time to time to see if the pan is dry; if so, add more water. Remove the pan from the heat and let stand, covered, for another 10 minutes.
- Moroccan Couscous: Add 1 cup water to a saucepan and a generous pinch of salt. Bring the water to a boil then add ¾ cup couscous. Cover the pan and immediately remove from the heat. Let stand for 10 minutes. For pearl couscous, simmer the grains in salted boiling water as you would pasta until tender, then drain.
- Millet: Add 1 cup of water and a generous pinch of salt to a saucepan then stir in ½ cup millet. Bring to a boil, cover, and simmer for about 15 minutes, until the grains are tender. Remove the pan from the heat and let stand, covered, for another 10 minutes.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 381Total Fat: 26gSaturated Fat: 8gUnsaturated Fat: 18gCholesterol: 40mgSodium: 723mgCarbohydrates: 25gFiber: 4gSugar: 10gProtein: 13g
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