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Close up view of the freshly baked Sausage Stuffed Butternut Squash in a cast iron pan.
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5 from 14 votes

Sausage Stuffed Butternut Squash

Light yet hearty, Sausage Stuffed Butternut Squash is a complete meal with Italian sausage, wild rice, and more cooked in the squash shells.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: Sausage Stuffed Butternut Squash
Servings: 4 people
Calories: 867kcal
Author: Ned Adams

Equipment

  • 12-inch cast iron skillet
  • Cast iron baking sheet or 15-inch cast iron skillet

Ingredients

Squash

  • 2 butternut squash halved, de-seeded
  • 1 tsp olive oil brushed over squash
  • 1 tsp maple syrup brushed over squash
  • ¼ tsp salt +/- to taste
  • ¼ tsp pepper +/- to taste

Stuffing

  • 1 lb sweet Italian sausage casings removed
  • 1 onion small, diced
  • 8 oz button mushrooms diced
  • ½ tsp curry powder
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp granulated garlic
  • ½ tsp salt +/- to taste
  • ¼ tsp black pepper +/- to taste
  • 1 tbsp fresh sage minced
  • 1 tbsp fresh thyme minced
  • 2 tbsp parsley chopped
  • cups wild rice cooked
  • ½ cup craisins

Instructions

  • Preheat oven to 400°F.
  • Using a very sharp knife, slice the squash in half lengthwise. Scoop out the seeds and pulp and discard it. Do not peel butternut squash.
  • Brush the squash generously with olive oil then the maple syrup. Place on a cast iron baking sheet lined with either foil or parchment paper. Add salt and pepper.
  • Bake until softened, can be 30 to 45 minutes, depending on how squash thickness.
  • Slice open the sausage links lengthwise and crumble into a large skillet on medium high heat. Add the diced onion. Cook until mostly done, about 4 minutes.
  • Add the diced mushrooms and continue to cook until the vegetables have softened and the meat has cooked through. Drain any renderings.
  • Reduce to medium heat. Stir in the all the seasonings and herbs. .
  • Mix in the dried cranberries and cooked wild rice. Stir well and allow it all to warm through.
  • Once the butternut squash has roasted, remove it from the oven and allow it to cool slightly, enough to touch and cut. Remove the squash meat keeping the skins intact. Dice the roasted squash and mix it to the meat mixture.
  • Taste the mixture, add any more salt and pepper as needed. Spoon the sausage filling into the hallowed shells of the squash halves.
  • Return to the preheated oven and bake for 30 minutes. Once done, serve immediately and enjoy these stuffed roasted butternut squash halves.

Notes

To yield 1 1/2 cups of cooked wild rice, you'll need to cook approximately 3/4 cup of dried wild rice.

Nutrition

Calories: 867kcal | Carbohydrates: 109g | Protein: 31g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 86mg | Sodium: 1291mg | Potassium: 2136mg | Fiber: 14g | Sugar: 24g | Vitamin A: 40183IU | Vitamin C: 90mg | Calcium: 249mg | Iron: 6mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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