Apple Sausage Stuffed Butternut Squash Recipe

I love taking a creative approach with fall dinner recipes. This stuffed butternut squash marries Italian sausage, crunchy Granny Smith apples, and tender kale. With hints of garlic, red onion, and dried sage, each bite offers a hearty and satisfying mix that shows my passion for inventive, healthy fall cooking.

I’ve always been a fan of experimenting with flavors that make the season come alive, and this Apple Sausage Stuffed Butternut Squash is a wild ride for your taste buds. I started by roasting a large butternut squash, halved and seeded, until the edges got slightly crispy.

Then I cooked Italian sausage (casings out, of course) with diced Granny Smith apples, a chopped red onion and minced garlic. The mixture, seasoned with a bit of dried sage, salt and pepper, was later tossed with chopped kale and a splash of chicken broth to bring all the flavors into a perfect harmony.

I love how the natural sweetness of the apples contrasts with the savory sausage and that slight bitter kick from the kale. Its a recipe thats incredibly simple yet healthy, and i believe its a refreshing twist on classic fall dinner ideas while keeping things interesting.

Enjoy!

Why I Like this Recipe

I really love this recipe because the flavors mix in such a cool way. Like, the sweetness of the squash kinda balances out with the savory sausage and tart apples making each bite exciting.

I also appreciate how homey and comforting it is. Every time I cook it, I feel like I’m making the perfect fall dinner that warms up the whole house.

Another reason is how simple the steps are even though theres so many delicious ingredients. I like that the recipe makes me feel like a pro in the kitchen even when I mess up a bit along the way.

Lastly, the whole thing smells amazing while its cooking. The aroma of roasted squash and sizzling sausage makes me so hungry that I cant wait to dig in even if my kitchen sometimes gets a little messy.

Ingredients

• Butternut squash is naturally sweet and fibrous, providing essential vitamins for a healthy meal.
• Italian sausage provides rich protein and spices, boosting the dish with hearty flavor.
• Granny Smith apples add crisp tanginess and freshness, balancing savory sausage and squash sweetness.
• Kale contributes robust nutrients and crunch, enriching the dish with leafy green goodness.
• Red onion brings mild sweetness and a subtle bite, enhancing overall flavor complexity.

Ingredient Quantities

• 1 large butternut squash, halved and seeded
• 1 lb Italian sausage, casings removed
• 2 medium Granny Smith apples, cored and diced
• 2 cups chopped kale (stems removed)
• 1 small red onion, diced
• 2 garlic cloves, minced
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1/2 tsp dried sage
• Salt and pepper to taste

How to Make this

1. Preheat your oven to 400°F and spray or lightly oil a baking dish. Scoop out the seeds from the butternut squash halves.

2. Brush the inside of each squash half with olive oil and season with salt and pepper. Place them cut side down in the dish.

3. Roast the squash in the oven for about 25 minutes or until the flesh is starting to get tender.

4. While the squash is roasting, heat a large skillet over medium heat and cook the Italian sausage, breaking it up into chunks, until browned.

5. Add the diced red onion and minced garlic into the skillet and cook for about 2 minutes until softened.

6. Stir in the diced Granny Smith apples and chopped kale, letting them cook for another 3 minutes until the apples begin to soften and the kale wilts.

7. Sprinkle in the dried sage and season with a little more salt and pepper then pour in the chicken broth. Let everything simmer for a couple minutes.

8. Remove the roasted squash from the oven and turn them over so the cut side is facing up before stuffing.

9. Evenly spoon the sausage, apple, and kale mixture into the squash halves, making sure you get a good mix of all the flavors.

10. Return the stuffed squash to the oven and bake for another 10-12 minutes. Let it cool slightly before serving and enjoy your cozy fall meal!

Equipment Needed

1. Oven and baking dish (spray bottle or oil for greasing)
2. Knife and cutting board for cubing the squash, apples, and chopping the kale and onions
3. Large skillet and spatula/tongs for cooking the sausage and veggies on the stove
4. Measuring cups and spoons to portion out the olive oil, broth, and dried sage
5. Spoon for scooping out the squash seeds

FAQ

Apple Sausage Stuffed Butternut Squash Recipe Substitutions and Variations

• Italian sausage: you can use ground turkey sausage if you want a leaner option or even pork sausage if you’re out of options
• Granny Smith apples: try using Honeycrisp or Braeburn apples since they still give you a nice tart flavor
• Chopped kale: feel free to swap in spinach or Swiss chard which still brings in a good green vibe
• Red onion: white or yellow onion will work too and they bring a milder taste
• Chicken broth: if you want a veggie alternative, a good vegetable broth wont hurt either

Pro Tips

1. Try roasting the squash just a bit longer if its flesh still feels too firm before stuffing it. It really makes a difference coz you want it tender enough so the flavors really blend good.

2. When browning the sausage, break it up into small chunks and let it get a little crispy on the edges. That extra texture adds a nice contrast to the softer squash and veggies.

3. Don’t be afraid to taste and adjust the seasoning as you go. Sometimes you might want a pinch more salt or a dash of pepper after adding the broth, so keep tasting to get it just right.

4. If you like a bit of a kick, you could toss in a little red pepper flakes while cooking the onion and garlic. It’s a small trick that can really brighten up the flavors without overpowering everything else.