Description
This Stuffed Butternut Squash recipe features tender roasted squash halves filled with a savory mixture of Italian sausage, sautéed vegetables, spinach, and melted cheddar cheese, all enhanced by a subtle maple-garlic glaze. Perfect as a hearty main dish or a comforting, flavorful vegetarian alternative when using plant-based sausage.
Ingredients
Squash and Maple Glaze
- 2 butternut squash (about 2 lbs each)
- 2 Tbsp olive oil, divided
- 2 Tbsp maple syrup
- 4 cloves garlic, minced
- ¾ tsp salt, divided
- ⅛ tsp freshly cracked black pepper, divided
Filling
- 1 small yellow onion, diced (about 1 cup)
- 4 stalks celery, diced (about 1 cup)
- ¼ tsp chili flakes
- ½ tsp poultry seasoning
- 1 lb ground mild Italian sausage
- 3 cups fresh spinach
- 1 cup shredded cheddar cheese, divided (½ cup for filling and ½ cup for topping)
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F. Slice each butternut squash in half lengthwise, leaving the skin on. Scoop out the seeds and prick the flesh several times with a fork to allow steam to escape during cooking.
- Mix Maple Garlic Glaze: In a small bowl, whisk together 2 tablespoons of maple syrup, 1 tablespoon olive oil, minced garlic, ½ teaspoon salt, and ⅛ teaspoon freshly cracked black pepper to make a flavorful glaze.
- Glaze and Bake Squash: Brush the maple glaze evenly over the cut surfaces of the butternut squash. Place the halves flesh-side up on a lined baking sheet and bake for 35 minutes or until the flesh is tender but still holds its shape. If the neck part is undercooked, continue baking for an additional 5 minutes.
- Prepare Filling Base: While the squash is baking, heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the diced onion, celery, ¼ teaspoon salt, chili flakes, poultry seasoning, and ⅛ teaspoon black pepper. Cook, stirring frequently, until vegetables turn glossy and soften, about 8 minutes.
- Brown the Sausage: Add the ground Italian sausage to the sautéed vegetables. Break it up with a spatula and cook thoroughly until browned and no longer pink.
- Add Spinach and Cheese: Stir in the fresh spinach and cook until wilted, about 2 to 3 minutes. Mix in ½ cup of shredded cheddar cheese until evenly combined and melted into the filling.
- Stuff the Squash: Spoon the sausage and spinach filling into each butternut squash cavity, dividing it evenly to fill each half generously. Top each filled squash half with the remaining ½ cup shredded cheddar cheese, creating a heaping mound of filling and cheese.
- Final Bake: Return the stuffed squash to the oven and bake for an additional 15 to 20 minutes until the cheese topping is melted, bubbly, and lightly browned.
- Serve: Remove from oven and let cool slightly before serving. Enjoy this warm, hearty dish as a satisfying fall or winter meal.
Notes
- If you prefer a vegetarian version, substitute the Italian sausage with plant-based sausage or a mix of mushrooms and walnuts for texture.
- To speed up seeding the squash, use a sturdy spoon or ice cream scoop.
- Leftover filling can be stored in the refrigerator for up to 3 days and reheated as a side dish or stuffing for other vegetables.
- Adjust chili flakes to your preferred spice level.
- For extra flavor, sprinkle some fresh herbs like sage or thyme over the filling before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
