Stuffed Butternut Squash
Pumpkin and apples may get plenty of attention this time of year, but for savory fall cooking, butternut squash is hard to beat.
- 2 tbsp. olive oil
- 2 medium butternut squash, halved and seeded
- Kosher salt and black pepper
- 1 lb. spicy breakfast sausage
- 4 garlic cloves, minced
- 1 small red onion, diced fine
- 6 oz. cremini mushrooms, trimmed and chopped
- 2 tbsp. chopped fresh sage
- 1 c. chiffonade kale (from 3 to 4 large leaves)
- 1 (8.5-oz.) bag microwaveable brown rice
- 1 c. grated gruyère (about 4 oz.)
- 1/4 c. chopped fresh parsley
- 1/4 c. freshly grated parmesan cheese
- Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
- Oil and season the squash with a generous pinch of salt and pepper. Place the squash cut-side down on the prepared sheet pan. Pierce the outside of the skin with a sharp paring knife several times. Roast until the squash is tender, 40 to 45 minutes.
- Meanwhile, brown the sausage in a large skillet over medium-high heat, crumbling it as it cooks, 5 to 6 minutes. Remove to a bowl. Add the garlic, onion, mushrooms, and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5 to 6 minutes. Add the kale and brown rice, season with a generous pinch of salt and pepper, and stir well to heat through. Transfer the mixture to the bowl with the sausage. Add the gruyère and 2 tablespoons of the parsley. Stir to combine.
- Remove the squash from the oven. Using a spoon, scrape some of the flesh from the neck of the squash, creating a small trench, adding the removed flesh to the bottom of the well where the seeds had been. Divide the filling mixture between the squash, filling up the seed well and the neck. Return the squash to the oven and bake until the cheese is fully melted and the filling is hot throughout, 10 to 12 minutes.
- Serve hot, topped with the parmesan and remaining parsley.
1 hr 15 mins
Pumpkin and apples may get plenty of attention this time of year, but for savory fall cooking, butternut squash is hard to beat.
It’s naturally sweet, hearty, and incredibly versatile. You can turn it into roasted butternut squash soup, layer it into butternut squash lasagna, or make this stuffed butternut squash, which just so happens to be one of the easiest butternut squash recipes around.
There’s no peeling or cubing involved—just cut the squash in half, scoop out the seeds, and let the oven do most of the work. While it roasts, you can make the hearty filling with sausage, mushrooms, kale, brown rice, sage, and gruyère cheese. Once the squash is tender, scoop out a little room for the filling, pile it in, and bake until everything is hot and the cheese is melted.
It’s a hearty fall dinner that looks impressive without requiring much extra work. Do you eat the skin on butternut squash?
It's totally edible, but butternut squash skin tends to be tough and unpleasant, so you'll want to avoid eating it. The flesh is much more tender and delicious!
Can stuffed butternut squash be made ahead of time? Yes!
You can roast the squash and make the sausage, mushroom, kale, and rice filling up to 1 day ahead. Store them separately in the refrigerator, then fill the squash and bake until the cheese is melted and the filling is heated through.
What do you serve with stuffed butternut squash? Stuffed butternut squash is hearty enough to serve as a main dish, especially with sausage, brown rice, kale, mushrooms, and cheese in the filling. Pair it with a simple green salad, roasted vegetables, or crusty bread for a cozy fall dinner.
- 1 cup chiffonade kale (from 3 to 4 large leaves)
- 1 cup grated gruyère (about 4 oz.)
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated parmesan cheese
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