I always find delight in bold, balancing flavors. I combine tender butternut squash halves with spicy Italian sausage, red onions, garlic, fresh spinach, pecans, and dried cranberries. This Fall Dinner infuses every bite with lively touches that are both intriguing and satisfying for any palate.
This recipe for Sausage Stuffed Butternut Squash with Spinach, Pecans, and Cranberries quickly became one of my favorites. I start with two medium butternut squash halves that I roast until they are tender, and then I fill them with a mix thats bursting with flavor.
I sauté spicy Italian sausage, a bit of finely diced red onion, and minced garlic until they’re nicely browned then toss in a cup of fresh spinach. The addition of roughly chopped pecans and dried cranberries gives the dish a unique twist that makes each bite interesting.
Add a sprinkle of salt, ground black pepper, and a dash of dried thyme if you have it, along with a couple tablespoons of olive oil to bring it all together. This is not your usual fall dinner but a creative and bold twist on classic roasted butternut recipes that i hope you will love as much as i do.
Why I Like this Recipe
I like this recipe because it brings together the natural sweetness of the butternut squash and cranberries with the spicy kick from the Italian sausage – it’s a really cool mix of flavors that keeps my taste buds guessing.
I also love that its both healthy and filling; having veggies, protein, and nuts all in one dish makes me feel like I’m eating something good for me while still enjoying a delicious meal.
Another reason is that it’s surprisingly easy to make, even though it might look fancy at first glance. The step-by-step process makes it approachable, and i like that it feels like a special meal even on a weeknight.
Lastly, I appreciate that it gives room for creativity. I can always tweak the seasonings or try adding a little extra spice if i want to experiment with the flavors, which makes it feel more personal.
Ingredients
- Butternut squash is high in fiber and vitamins and cooks soft and naturally sweet.
- Spicy Italian sausage gives savory protein and spice that really pump up its flavor.
- Red onion offers crunch and mild sweetness and adds an aromatic taste.
- Fresh spinach is loaded with vitamins and iron and gives the dish a fresh kick.
- Pecans are rich in healthy fats and protein and bring crunchy, nutty flavor.
- Dried cranberries add a burst of tangy sweetness and chewy texture that balances savory notes.
- Garlic brings a punch of flavor and health benefits though it can be a bit strong.
- Olive oil makes everything silky and adds richness, though its calories add up.
Ingredient Quantities
- 2 medium butternut squash halves, seeds scooped out
- 1 lb spicy Italian sausage, casings removed
- 1 small red onion, finely diced
- 2 garlic cloves, minced
- 1 cup fresh spinach, roughly chopped
- 1/2 cup pecans, roughly chopped
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- Salt and ground black pepper, to taste
- 1/4 tsp dried thyme (optional)
How to Make this
1. Preheat your oven to 375°F. Brush the cut side of each butternut squash half with a bit of olive oil and season with salt and pepper.
2. Place the squash halves cut side down on a baking sheet and roast them in the oven for about 30-35 minutes until they are tender.
3. While the squash is roasting, heat 1 tbsp of olive oil in a large skillet over medium heat and add the spicy Italian sausage (with casings removed) to brown it.
4. Add the diced red onion and minced garlic to the sausage, cooking until the onions turn soft and translucent.
5. Stir in the rough chopped spinach and let it wilt in the hot pan for about 2 minutes.
6. Remove the skillet from heat and mix in the chopped pecans, dried cranberries, and optional dried thyme. Season with a little extra salt and pepper.
7. Once the squash halves are done, take them out of the oven and use a spoon to gently loosen some of the flesh in the center to make more room for the filling.
8. Spoon the sausage mixture into each squash half making sure you use up all the filling.
9. Return the stuffed squash halves to the baking sheet and bake for another 10 minutes so the flavors can blend together.
10. Remove from the oven and serve warm. Enjoy youre delicious and hearty meal!
Equipment Needed
1. Oven – to roast the squash halves
2. Baking sheet – for holding the squash while they cook
3. Pastry brush – used to coat the inside of the squash with olive oil
4. Large skillet – for browning the sausage and softening the onions and garlic
5. Chef’s knife – for dicing the onion, mincing garlic, and chopping spinach and pecans
6. Cutting board – to safely cut and prep all the ingredients
7. Spoon – to scoop out the squash flesh and later fill the halves
8. Spatula – or wooden spoon for stirring the sausage mixture while it cooks
9. Measuring spoons – to accurately portion out items like olive oil, salt, pepper, and thyme
FAQ
Sausage Stuffed Butternut Squash With Spinach, Pecans, And Cranberries Recipe Substitutions and Variations
- Instead of butternut squash, try using acorn squash or even pumpkin if that’s what you have around
- If you don’t have spicy Italian sausage, you can use ground turkey or chicken sausage to mix it up a bit
- You can swap the red onion with a white onion or even shallots if you prefer a milder flavor
- If fresh spinach isn’t available, kale or arugula can work pretty well as a substitute
- Don’t have dried cranberries? Raisins or chopped dried cherries can be a good alternative
Pro Tips
1. When browning the sausage, make sure not to crowd the pan so that it sears instead of steams. This helps bring out a richer flavor for the filling.
2. Once the squash halves are roasted, gently loosen the center so the filling mixes with the squash. Be careful not to break the edges too much, or you might end up with mushy bits.
3. For extra texture and a nutty taste, try to toast the chopped pecans in a dry pan for a minute or two only. It really amps up the crunch factor.
4. Keep an eye on how long the filling bakes with the squash. Overcooking it might dry out the sausage, so checking a few minutes before the end ensures everything stays juicy and flavorful.
Sausage Stuffed Butternut Squash With Spinach, Pecans, And Cranberries Recipe
My favorite Sausage Stuffed Butternut Squash With Spinach, Pecans, And Cranberries Recipe
Equipment Needed:
1. Oven – to roast the squash halves
2. Baking sheet – for holding the squash while they cook
3. Pastry brush – used to coat the inside of the squash with olive oil
4. Large skillet – for browning the sausage and softening the onions and garlic
5. Chef’s knife – for dicing the onion, mincing garlic, and chopping spinach and pecans
6. Cutting board – to safely cut and prep all the ingredients
7. Spoon – to scoop out the squash flesh and later fill the halves
8. Spatula – or wooden spoon for stirring the sausage mixture while it cooks
9. Measuring spoons – to accurately portion out items like olive oil, salt, pepper, and thyme
Ingredients:
- 2 medium butternut squash halves, seeds scooped out
- 1 lb spicy Italian sausage, casings removed
- 1 small red onion, finely diced
- 2 garlic cloves, minced
- 1 cup fresh spinach, roughly chopped
- 1/2 cup pecans, roughly chopped
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- Salt and ground black pepper, to taste
- 1/4 tsp dried thyme (optional)
Instructions:
1. Preheat your oven to 375°F. Brush the cut side of each butternut squash half with a bit of olive oil and season with salt and pepper.
2. Place the squash halves cut side down on a baking sheet and roast them in the oven for about 30-35 minutes until they are tender.
3. While the squash is roasting, heat 1 tbsp of olive oil in a large skillet over medium heat and add the spicy Italian sausage (with casings removed) to brown it.
4. Add the diced red onion and minced garlic to the sausage, cooking until the onions turn soft and translucent.
5. Stir in the rough chopped spinach and let it wilt in the hot pan for about 2 minutes.
6. Remove the skillet from heat and mix in the chopped pecans, dried cranberries, and optional dried thyme. Season with a little extra salt and pepper.
7. Once the squash halves are done, take them out of the oven and use a spoon to gently loosen some of the flesh in the center to make more room for the filling.
8. Spoon the sausage mixture into each squash half making sure you use up all the filling.
9. Return the stuffed squash halves to the baking sheet and bake for another 10 minutes so the flavors can blend together.
10. Remove from the oven and serve warm. Enjoy youre delicious and hearty meal!
