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Overhead view of stuffed butternut squash on a baking tray.
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5 from 3 votes

Stuffed Butternut Squash Recipe

This easy Stuffed Butternut Squash recipe is filled with Italian sausage, veggies, seasonings, and cheddar cheese. Perfect for the holidays!
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Total Cost: ($13.05 recipe / $1.63 serving)
Servings: 8 servings (¼ squash per person)
Author: Jess Rice

Ingredients

Stuffed Squash Ingredients

  • 2 butternut squash (about 2 lbs each) $5.12
  • 1 Tbsp olive oil $0.19
  • 1 small yellow onion, diced (about 1 cup) $0.70
  • 4 stalks celery, diced (about 1 cup) $0.32
  • ½ tsp salt $0.01
  • ¼ tsp chili flakes $0.06
  • ½ tsp poultry seasoning $0.11
  • ⅛ tsp freshly cracked black pepper $0.01
  • 1 lb ground mild Italian sausage $3.75
  • 3 cups spinach $0.99
  • 1 cup shredded cheddar, divided $0.98

Marinade Ingredients

  • 2 Tbsp maple syrup $0.48
  • 1 Tbsp olive oil $0.19
  • 4 cloves garlic, minced $0.12
  • ¼ tsp salt $0.01
  • ⅛ tsp freshly cracked black pepper $0.01

Instructions

  • Preheat oven to 400F. Cut butternut squash in half length-wise, leaving the skin on. You can cup off the stem to make it easier to cut in half. Seed squash and puncture sides with a fork.
  • Whisk together maple syrup, olive oil, minced garlic, salt, and pepper.
  • Brush the flesh of the squash with the maple marinade mixture.
  • On a lined baking sheet, pre-bake the squash (before stuffing) for 35 minutes, until the flesh is soft and easily pierced with a fork but not falling apart or mushy. If the neck of the squash is still a bit raw, cook an additional 5 min.
  • While the squash is pre-baking, prepare your filling: Combine olive oil, diced onion, diced celery, salt, chili flakes, poultry seasoning, and black pepper in a large sauté pan over medium-high heat. Cook until glossy and softened, about 8 minutes.
  • Then, add the ground sausage to the pan and break it up with a spatula. Cook the sausage until completely browned.
  • Stir in fresh spinach.
  • Cook until spinach is wilted, a few minutes, and then add ½ cup of shredded cheddar cheese, stirring to combine.
  • Stuff each cavity of butternut squash with ¼ of the filling. Top with the remaining ½ cup shredded cheese. These should be overly full!
  • Once stuffed, bake for an additional 15-20 min until cheese on top is slightly browned and melted.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 28g | Protein: 14g | Fat: 26g | Sodium: 759mg | Fiber: 5g