If you’re craving a cozy, satisfying fall dinner — this Sausage-Stuffed Butternut Squash is the perfect pick. It’s packed with protein, comforting flavours, and nutrient-dense seasonal produce to help you stay energized through cooler days.

Why we love it:

  • Protein-forward for blood sugar balance: Sausage and eggs (optional) provide protein and healthy fats to help you stay fuller longer.
  • Nutrient-rich fall vegetables: Butternut squash gives a boost of beta-carotene (vitamin A), fibre for digestion, and antioxidants for immune health.
  • Herbs + aromatics for digestion: Sage, onion, and garlic support gut function and bring all the cozy autumn flavours
  • Meal-prep friendly: Roast the squash and prepare the filling ahead — just assemble and reheat for a quick weeknight meal.

Try this for your next cozy dinner — nourishing comfort at its best.

Ingredients

  • 2 med/large butternut squash
  • 3 Tbsp avocado oil or olive oil, divided
  • Sea salt and black pepper
  • 1 lb Bulk Italian sausage
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 Tbsp fresh sage leaves minced**
  • 1 Tbsp fresh rosemary leaves minced**
  • 1 Tbsp fresh thyme leaves minced**
  • 3 cups kale chopped
  • 1 medium apple chopped (honeycrisp or pink lady)
  • 1 cup pecans chopped
  • 1/2 cup dried cranberries apple juice sweetened
  • Sea salt and black pepper to taste

Instructions

  1. Preheat your oven to 425° F and line a large baking sheet with parchment paper.
  2. Cut open each butternut squash lengthwise so you have 4 long halves. Scoop out the seeds and strings, then drizzle with 2 Tbsp of the oil and sprinkle generously with sea salt and pepper. Place face down on the baking sheet and roast in the preheated oven for about 40 minutes, or until softened. Pressing the top of the squash will give you a sense of how soft it is without having to remove it from the oven.
  3. Meanwhile, heat a large skillet over medium heat and add the remaining tablespoon of oil. Crumble the sausage into the skillet and cook until about 3/4 of the way done. Add the onions and garlic and cook, stirring, for 2 minutes until soft and fragrant. Add in the fresh herbs (or dried, if using) and continue to cook for another minute.
  4. Add in the kale, apples, and pecans and cook, stirring to combine flavors, for another minute or two until just softened. Remove from heat, stir in the cranberries, and season the mixture to taste with sea salt and black pepper.
  5. Once the squash is done, allow it to cool for about 5 minutes, then use a spoon to carefully scoop out the flesh, leaving about 3/4” border around the sides and bottom. You can save the squash for another use, or even freeze it to keep longer.
  6. Spoon the sausage mixture into the squash generously to use all of it up. Once filled, place the baking sheet under the broiler and broil until the top of the stuffing and squash are golden brown, 2-4 minutes or so.  Garnish with additional fresh herbs if desired and enjoy!
  7. *Use 1tsp each if using dried (not fresh) herbs

Recipe from Paleo Running Momma.

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