Stuffed Butternut Squash
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Stuffed butternut squash is a tasty dish that’s perfect for fall dinners. You can make this yummy meal in just 1 hour and 25 minutes. The recipe uses butternut squash, Italian sausage, veggies, and cheese to create a warm and filling meal.
This dish is easy to make and looks great on your plate. You start by roasting the squash, then you cook up a tasty filling. The filling goes inside the squash, and it all gets baked together. The result is a colorful, flavorful meal that’s sure to impress your family or guests.
Exact Ingredients List
This recipe calls for two sets of ingredients: one for the stuffed squash and another for the marinade. Let’s break down what you’ll need for each part of this tasty dish.
Stuffed Squash Ingredients
For the main part of your stuffed butternut squash, you’ll need:
- 2 butternut squash (about 2 lbs each)
- 1 Tbsp olive oil
- 1 small yellow onion, diced (about 1 cup)
- 4 stalks celery, diced (about 1 cup)
- 1/2 tsp salt
- 1/4 tsp chili flakes
- 1/2 tsp poultry seasoning
- 1/8 tsp freshly cracked black pepper
- 1 lb ground mild Italian sausage
- 3 cups spinach
- 1 cup shredded cheddar, divided
These ingredients come together to create a savory and flavorful filling for your squash.
Marinade Ingredients
For the sweet and tangy marinade, gather these items:
- 2 Tbsp maple syrup
- 1 Tbsp olive oil
- 4 cloves garlic, minced
- 1/4 tsp salt
- 1/8 tsp freshly cracked black pepper
This marinade adds a nice balance of flavors to the butternut squash. It helps bring out the natural sweetness of the squash while adding a bit of savory depth.
Instructions
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, keeping the skin on. Remove the seeds and poke holes in the sides with a fork.
Mix the marinade ingredients in a small bowl. Brush this tasty mix onto the squash flesh.
Place the squash cut-side down on a lined baking sheet. Pop it in the oven for 35 minutes. The squash should be soft but not mushy when done.
While the squash bakes, make your filling. Heat olive oil in a pan and add onions, celery, and seasonings. Cook until soft, about 8 minutes.
Add the sausage to the pan. Break it up and cook until browned. Toss in the spinach and cook until wilted.
Stir in 1/2 cup of cheddar cheese. Mix well.
Take the squash out of the oven. Flip them over and stuff each half with the filling. Don’t be shy – pile it high!
Sprinkle the remaining cheese on top. Put the stuffed squash back in the oven for 15-20 minutes.
Your dish is ready when the cheese is melted and slightly brown. Enjoy your tasty stuffed butternut squash!
Possible Substitutes List
Can’t find butternut squash? No problem! You have options to make this yummy dish. Here’s a list of squash and veggie swaps:
- Acorn squash
- Sugar pumpkin
- Buttercup squash
- Hubbard squash
- Sweet potato
- Pumpkin
- Delicata squash
Don’t have Italian sausage? Try these:
- Ground turkey
- Ground chicken
- Vegetarian crumbles
Out of spinach? Use these leafy greens instead:
- Kale
- Swiss chard
- Collard greens
No cheddar? These cheeses work too:
- Gruyère
- Gouda
- Fontina
Maple syrup substitutes:
- Honey
- Agave nectar
- Brown sugar
Feel free to mix and match these swaps to make the recipe your own. The cooking times may change a bit, so keep an eye on your dish as it bakes.
How To Make It Diabetes-Friendly
To make this stuffed butternut squash recipe more diabetes-friendly, you can make a few simple swaps. Use lean turkey sausage instead of Italian sausage to reduce fat and calories. Replace the maple syrup with a sugar-free maple-flavored syrup to lower the carb count.
Cut back on the cheese by using just 1/2 cup total, opting for a reduced-fat variety. Add more non-starchy veggies like mushrooms or bell peppers to the filling for extra fiber and nutrients without many carbs.
Consider using quinoa in place of some of the sausage. Rinse it well and cook it separately before adding to the filling. This adds protein and fiber while reducing the meat content.
Watch your portion sizes too. One half of a stuffed squash makes a filling meal when paired with a side salad. You can also scoop out some of the cooked squash flesh to reduce the carb content further.
Remember to test your blood sugar before and after eating this meal to see how it affects you. Everyone responds differently to foods, so find what works best for your body.
Tips, Tricks & Storing
Cutting butternut squash can be tricky. Use a sharp knife and steady hand. For easier cutting, microwave the whole squash for 3-4 minutes first. This softens it slightly.
When scooping out seeds, a grapefruit spoon works great. Its serrated edge grabs those stubborn fibers.
Don’t throw away the seeds! Clean and roast them for a tasty snack. Toss with olive oil and salt, then bake at 325°F for 20-25 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop in the oven at 350°F for 15-20 minutes until warmed through.
Freeze stuffed squash halves for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw in the fridge overnight before reheating.
Try swapping ingredients to make it your own:
- Use quinoa instead of sausage for a vegetarian version
- Add chopped apples or dried cranberries for sweetness
- Mix in some cooked wild rice for extra texture
For a fun presentation, serve the squash in its skin. Your guests can scoop out the filling as they eat.