Sausage-Stuffed Butternut Squash

0 Photos

Sausage, bread crumbs, and cheese make this stuffed butternut squash out of this world!

Prep Time:
15 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 25 mins
4 servings


  • 1 (2 pound) butternut squash, halved and seeded

  • 8 ounces bulk pork sausage

  • ¼ cup chopped onion

  • 2 cloves garlic, minced

  • cup grated Parmesan cheese

  • ½ cup soft bread crumbs

  • ½ teaspoon dried parsley

  • ½ teaspoon dried oregano

  • ¼ teaspoon cayenne pepper


  1. Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.

  2. Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

  3. Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.

  4. Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.

  5. Bake in the preheated oven for 25 minutes.

Nutrition Facts (per serving)

295 Calories
14g Fat
32g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 295
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 27%
Cholesterol 38mg 13%
Sodium 649mg 28%
Total Carbohydrate 32g 12%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 13g
Vitamin C 50mg 250%
Calcium 213mg 16%
Iron 3mg 14%
Potassium 981mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love