Roasted Butternut Squash with Sausage & Spinach...All the Fall Flavors
Good Morning! I decided to send this post out again today because it’s such a great recipe for fall! I know we’re all starting to think about Thanksgiving and what to serve and this crowd pleasing recipe is perfect! Cut it into slices and serve it alongside the turkey on Turkey Day or just serve it for dinner this week! You won’t be sorry! Also…my Thanksgiving Survival Guide is back and available on Thursday of this week! Be sure to check back because I’ve added a few extra recipes to the this years Guide and it really does help take some of the stress out of Thanksgiving!
I have been craving the flavors in this Sausage & Spinach Stuffed Butternut Squash. The combination is so delicious and it is such a gorgeous dish to serve!
I didn’t use a recipe while making this…I tasted as I went until I got the flavors just right, but luckily, i wrote it all down for you and the recipe is below! This is one of the best fall dishes I’ve ever come up with and if you like butternut squash, you’re going to love it and if you don’t like butternut squash you might just change your mind!
This recipe includes all of my favorite fall flavors, is very delicious and makes the most beautiful presentation! For Thanksgiving, I may use acorn squash and serve them on a board alongside the turkey.
I think the most difficult thing about this recipe is cutting the butternut squash in half! Be sure to use a very sharp knife and take your time!
This recipe is definitely one that you can make substitutes with…add kale instead of spinach and raisins or dried cherries instead of cranberries! You could also use shallots or red onions instead of yellow onions.
Rosé is a wine that pairs well with rich foods making it an excellent choice for Thanksgiving dinner! Other good choices include a sparkling Rosé or a dry (Brut) Champagne! These fabulous hand blown wineglasses from Haand have become my favorite wine glasses! I love the way they feel in my hand and they’re so beautiful! Use my code CRAZYBLONDELIFE to receive 15% off your order from Haand!
Prep your ingredients before you begin cooking and you’ll be surprised at how quickly this dish comes together!
The spinach wilts in no time…just add about two large handfuls to a hot pan! You’ll need more than you think…
I considered using a sprinkling of brown sugar or a little maple syrup next time to add just a touch of sweetness. It’s like dipping your breakfast sausage in the maple syrup from the pancakes…just an amazing flavor combination! Like I said, make this your own! You cannot mess it up!
The masterpiece is, of course, served on a rosemary lined handmade platter from Haand. These dishes have become my go-to for serving everything, everyday! They add an artisan element to my food presentation and make it even more special. They’re dishwasher save, come in so many fabulous colors, and are very durable so I never hesitate to pull them out!
I’ve been collecting vintage silver and silver plate flatware for years and these unique pieces pair beautifully with the handmade dishes. I also love mixing them with my fine china to create an unexpected table setting!
Image from Pinterest
The recipe…
Sausage & Apple Stuffed Butternut Squash
Ingredients
- For the Squash...
- 1 butternut squash
- 1 tablespoon olive oil
- Salt and freshly ground pepper
- For the Filling...
- 1 pound Italian sausage removed from casings
- 1 small onion, chopped
- 3 cups baby spinach
- 1/2 apple cut into small pieces
- 1/2 cup dried cranberries
- 2 tablespoons chopped rosemary
- 1 cup panko breadcrumbs
- 1 cup finely grated parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Cut squash in half, remove seeds and place on a parchment lined baking sheet.
- Sprinkle with salt and freshly ground black pepper and bake for 35 to 40 minutes or until squash is very tender.
- Saute sausage in a skillet over medium heat until cooked through. Remove sausage from pan and place in a medium bowl, add onion to the same skillet and sauté until opague and tender. Remove onion and place in the same bowl with the sausage.
- To the same skillet, add the spinach and sauté until just wilted and place in the same bowl with the sausage mixture.
- Stir to combine sausage, onion and spinach and add salt & pepper to taste.
- To the sausage mixture, add the breadcrumbs, Parmesan cheese, dried cranberries, apple, rosemary and additional salt and pepper to taste.
- Scrape out some of the butternut squash to make room for the filling and add what you've scraped out to the sausage mixture and stir to combine.
- Generously fill the butternut squash with the sausage mixture and sprinkle with more Parmesan cheese.
- Bake at 400 degrees for 10 more minutes or until heated through and cheese is melted. Serve and enjoy!
I hope you’re inspired to make this recipe for Thanksgiving and all season long! I know you’ll love it!