What is a warm hug on chilly evening? What makes these Butternut Squash Stuffed Boats so good? What’s a bowl of mac and cheese? roasted butternut squash, scooped out and filled with a savory, hearty mixture of sausage, onion, and shallot. What are some herbs, apples, cranberries What is that sweet and savory thing going on that just *works*? My grandma used to make something similar around the holidays, but this version? Is this one faster, easier, and honestly? My kids prefer it What’s the best part about this dress? It is surprisingly easy to put together, and it looks absolutely gorgeous on the walls. What is a healthy main course? I always get requests for it.
Thank you for reading this post, don't forget to subscribe!
What is butternut squash stuffed with?
Think of it as autumn in a bowl, or rather, squash! Butternut Squash Stuffed is essentially a halved butternut squash that’s been roasted until tender. What are some of the best recipes for filling a bag with savory and sweet ingredients? It’s like a cozy casserole served in its own natural container. I’ve seen people stuff them with quinoa, rice, and all sorts of veggies, but I think the combination of them is the best combination. What makes sausage, apples, and cranberries really take it to the next level? Is this a complete meal in one package? What is butternut squash and how do you stuff it? Can you adapt the filling to your liking based on what you have on hand? I want something that’s both impressive and easy to use. I like it. Is it a winner?
Why you’ll love this recipe?
Where do I start? What I love about this Butternut squash stuffed recipe is how incredibly flavorful it is. The sweetness of the squash perfectly complements the savory sausage, and the apples and cranberries complement each other. Add a delicious burst of tartness. What is a symphony of flavors that makes your taste buds sing? What is the simplicity of this recipe? What is the recipe for roasting squash, making the filling, stuffing it, and baking it again? Is it so easy to make a pie? Plus, it’s budget-friendly Butternut squash is relatively inexpensive, especially when it’s in season, and you can use whatever you want. What kind of sausage do you prefer? Think of it as a more elevated version of stuffed peppers, but with nuttier base. Is it versatile? Can you make it vegetarian by using plant-based sausage or simply omitting the meat? Is it good for meal prep? I often make a big batch on Sunday and enjoy it for lunch throughout the week. Did I mention it looks gorgeous? Seriously, this dish is a showstopper. What are some of the best ways to impress your friends and family on a weeknight? What’s more fun to eat out of a squash than just eating it?
How do I make butternut squash stuffed?
Quick Overview
How do I make Butternut squash stuffed boats? How do you roast a squash? What is the best way to sauté sausage, apples, and other filling ingredients until they’re cooked through. Mix the pulp with the filling, stuff it back into the squash halves, and bake until golden brown. What does it take to do a whole process in about an hour? On other things while the squash roasts. I always think that’s the best kind of recipe – minimal effort, maximum reward!
Ingredients
What is the recipe for butternut squash?
2 medium butternut squash, about 2-3 pounds each. Look for squash that is firm and heavy for their size, with no soft spots. I always grab an extra one just in case of mishaps!
What is the best olive oil to use? I sometimes use coconut oil for a slightly sweeter taste.
Salt and pepper to taste. Don’t be shy with the seasoning. What is the best way to bring out the flavor of squash?
For the Filling:
1 pound Italian sausage, removed from casings. I prefer sweet Italian sausage, but you can use hot if you like a little kick. Is it healthy to eat ground turkey or chicken?
1 large onion, chopped. Yellow or white onion is fine. I’ve even used shallots in a pinch.
2 apples, peeled, cored and diced. Is Granny Smith or Honeycrisp my go-to apple? Make sure to dice them into small pieces so they cook evenly.
1 cup dried cranberry. I love the tartness they add, but you can substitute raisins or chopped dates if you prefer.
What are some good pecans to eat with a spoon? How do you toast them in a dry pan?
1/4 cup chopped fresh sage or thyme. What are some good ways to use dried herbs in cooking? Use about 1 tablespoon of dried herbs.
1/4 cup maple syrup. This adds a touch of sweetness and helps to caramelize the filling. I used date syrup and it was amazing!
Salt and pepper to taste.
What are the steps to
Step 1: Preheat & Prep Squash
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. What is the best way to cut butternut squash in half? I find it easiest to use a large, sharp knife and rock it back and forth until you get through. Scoop out the seeds and stringy bits from the center of each squash half. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves cut-side up on the prepared baking sheet. Roasting them cut-side up helps them to caramelize and develop a richer flavor. I’ve tried roasting them cut-side down, but they tend to get a little soggy. I don’t know why.
Step 2: Roast Squash
Roast the squash for 45-60 minutes, or until it’s tender and easily pierced with a fork. How long does it take to roast a squash? I always start checking them around 45 minutes. You want them to be soft enough to scoop out the flesh, but not so soft that they fall apart. Once the squash is roasted, remove them from the oven and let them cool before handling. How do I scoop out flesh without burning my fingers? I usually let them cool for about 10-15 minutes.
Step 3: Make the Filling
While the squash is roasting, prepare the filling. In a large skillet, cook the Italian sausage over medium heat, breaking it up with sneads. Cook until sausage is browned. Drain off any excess grease. No one likes greasy filling! Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the diced apples and cook for another 5 minutes, or until they are slightly softened. Stir in the dried cranberries, pecans, sage, and maple syrup. Season with salt and pepper. Cook for a few more minutes, stirring occasionally, until everything is well combined and the sauce is bubbling. Add the chopped tomatoes and stir to combine. What are the flavors that have melded together What is the magic combination of sweet and savory? I always sneak a little taste at this point – just to make sure it’s perfect, of course!
Step 4: Scoop & Mix
Once the squash has cooled slightly, use a spoon to scoop out the flesh, leaving about 1/4-inch border. What are the edges of a Add the squash to the skillet with the sausage mixture and stir to combine. When scooping out squash skin, be careful not to puncture it. Is it safe to leave the shells intact so they can hold the filling? I usually use a sturdy spoon with rounded edges to make it easier to scoop out the flesh without causing any damage. What causes tearing of skin? If the squash is too hot to handle, you can use oven mitts to protect your hands.
Step 5: Stuff & Bake
Spoon the filling back into the squash halves, mounding it slightly. Place the stuffed squash halves back on the baking sheet and bake for another 15-20 minutes, or until golden brown. When the filling is heated through and the tops are golden brown, remove from the heat and serve. This final baking step helps to meld the flavors together and create a beautiful presentation. I sometimes sprinkle a little extra cheese on top during the last few minutes of baking for an extra bit of flavor. Is there a touch of decade Is it safe to overbake squash?
Step 6: Cool Slightly & Serve
Remove the Butternut Squash Stuffed Boats from the oven and let them cool slightly before serving. If the filling is too thick, it will make it easier to slice and serve. Garnish with a sprinkle of fresh thyme, if desired. Serve warm and enjoy! This dish is delicious on its own, but it also pairs well with a simple salad or some roasted vegetables. I always serve it with cranberry sauce for extra festive flavor.
What is the best way to serve it?
What is a butternut squash stuffed recipe? What are the different things What’s your mood for the day?
What is a good weeknight dinner?What’s a good green salad with vinaigrette? I also like to serve it with roasted Brussels sprouts or green beans. What keeps things nice and balanced. What is the best way to balance the sweetness of squash with a glass of white wine?
For a fancy holiday gathering:What is a great Thanksgiving dish? Serve with mashed potatoes, stuffing, and cranberry sauce. A side of roasted asparagus or carrots would also be delicious. Serve with a sparkling wine or sparkling cider.
For a vegetarian feast?Skip the sausage and add some extra vegetables to the filling, like mushrooms, spinach, or kale. Serve it with a side of wild rice or quinoa for vegetarian meals. Is Greek yogurt or sour cream good on top? What are some good side dishes to serve with a cucumber salad?
For brunch:Serve smaller portions of Butternut Squash Stuffed as part of a brunch spread. Pair it with other brunch favorites like scrambled eggs, bacon, and waffles. Offer a variety of toppings like maple syrup, whipped cream, and fresh berries. Serve with mimosas or sparkling wine for a festive brunch celebration. I’ve served these at Easter brunch before – total hit!
What are some tips for perfecting a butternut squash stuffed bag?
I’ve made this Butternut squash stuffed recipe countless times, and over the years, I have learned a lot. What are some tricks to achieve perfect results every time? What are my top tips?
What is the right squash to eat?What are the best squashes to look for? Skin should be smooth and not shiny. Avoid squash with bruises or cuts. I always give them a good once-over at the store.
Don’t overcook the squash. It willIf you want a squash to be tender enough to scoop out the flesh, but not so soft that it falls apart, you have to cook it yourself. Start checking them around 45 minutes, and pierce them with a fork to test for doneness. If they’re not quite ready, continue roasting for another 5-10 minutes. Overcooked squash will be mushy and difficult to handle.
Season the filling generously: The filling should be well-seasoned to balance the sweetness of the squash. Don’t be afraid to add salt, pepper, and other spices to taste. I also like to add a pinch of red pepper flakes for a little extra heat. I actually forgot to salt mine one time, it was bland. Never again.
Toast the nuts: Toasting the pecans or walnuts before adding them to the filling will bring out their flavor and add a nice crunch. Toast them in a dry pan over medium heat for a few minutes, stirring constantly, until they are lightly browned and fragrant. Be careful not to burn them! You can also toast them in the oven at 350°F for about 5-7 minutes.
Use fresh herbs: Fresh sage or thyme will add a brighter, more vibrant flavor to the filling than dried herbs. If you only have dried herbs on hand, use about 1 tablespoon instead of 1/4 cup fresh herbs. I find fresh herbs make EVERYTHING better. Except maybe tea.
Adjust the sweetness to your liking: If you prefer a less sweet filling, you can reduce the amount of maple syrup or honey. You can also use a sugar-free sweetener if you’re watching your sugar intake. Taste the filling before stuffing the squash and adjust the sweetness to your liking. I actually cut back on the maple syrup for my dad (he hates things too sweet), and he devoured it!
Storing and Reheating Tips
These Butternut Squash Stuffed boats are great for making ahead of time or for storing leftovers. Here’s how to store and reheat them properly:
Storing: Let the stuffed squash cool completely before storing. Wrap each squash half tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 3-4 days. Alternatively, you can store the filling separately from the squash shells in an airtight container in the refrigerator for up to 3-4 days. Just re-stuff them before reheating.
Reheating: To reheat the Butternut Squash Stuffed, preheat your oven to 350°F (175°C). Place the stuffed squash halves on a baking sheet and bake for 15-20 minutes, or until they are heated through. You can also reheat them in the microwave, but the squash skin may become a bit soggy. To prevent this, try placing a damp paper towel over the squash while microwaving.
Freezing: While you *can* freeze these, I wouldn’t recommend it. The texture of the squash can change a bit and get kind of mushy when thawed. If you must, wrap each stuffed squash half tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Glaze Timing Advice: If you’re planning to add a glaze to the stuffed squash, wait until after reheating to apply it. This will prevent the glaze from becoming sticky or burning during the reheating process. I’ve tried glazing them before freezing/reheating, big mistake!
Frequently Asked Questions
Final Thoughts
So, there you have it – my all-time favorite Butternut Squash Stuffed recipe. It’s warm, comforting, and packed with flavor, and it’s surprisingly easy to make. Whether you’re serving it for a weeknight dinner or a holiday feast, I guarantee it will be a hit! This recipe has been passed down in my family for generations, and it’s always a crowd-pleaser. If you love this recipe, you might also enjoy my Roasted Acorn Squash with Maple Glaze or my Butternut Squash Soup. Both are just as delicious and easy to make! I can’t wait to hear how yours turns out! Don’t forget to leave a comment and let me know what you think. And if you try any variations, be sure to share them – I’m always looking for new ideas. Happy cooking!
Butternut Squash Stuffed
Ingredients
Main Ingredients
- 1 medium Butternut Squash
- 1 cup Cooked Quinoa
- 0.5 cup Chopped Onion
- 1 teaspoon Ground Sage
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Cut the butternut squash in half, remove seeds, and roast until tender.
- While squash roasts, sauté onion and then mix with quinoa, sage and other desired seasonings.
- Fill the roasted squash halves with the quinoa mixture.
- Bake for another 20 minutes, or until heated through.
