Roasted Butternut Squash with Sausage and Cranberry Filling is a cozy, flavor-packed fall dish that brings together sweet roasted squash, savory sausage, tart cranberries, and crunchy walnuts. This dish makes a beautiful centerpiece for a weeknight meal or an elegant side for holiday gatherings. Bursting with seasonal ingredients like apples, spinach, and aromatic herbs, it’s comforting, hearty, and easy to customize.

Full Recipe:

Ingredients

For the Squash:

1 medium or large butternut squash
1 tablespoon olive oil, divided
Kosher salt and black pepper, to taste

For the Filling:

½ tablespoon olive oil
½ cup onion, diced
½ lb spicy Italian sausage, crumbled
½ cup apple (such as Honeycrisp), chopped
1 clove garlic, minced
1 tablespoon Italian seasoning
4 oz fresh spinach
¼ cup dried cranberries
¼ cup walnuts, chopped (or substitute with pecans or pistachios)

Directions

Preheat oven to 400°F (200°C).
Slice butternut squash in half lengthwise and scoop out seeds. Brush each half with ½ tablespoon olive oil, then season with salt and pepper.
Place squash halves cut-side up on a baking sheet. Roast for 40–45 minutes, until fork-tender.
While squash is roasting, heat the remaining ½ tablespoon olive oil in a skillet over medium-high heat.
Add sausage and cook until browned. Season lightly with salt and pepper.
Add onion and garlic, sauté for 3 minutes until soft.
Stir in spinach and cook until wilted, 2–3 minutes.
Add chopped apple and Italian seasoning. Cook for another 2–3 minutes until apple begins to soften.
Remove from heat. Stir in cranberries and chopped walnuts.
When squash is done, remove from oven. Use a fork to scoop out a small bit of the center if needed for more filling space.
Fill each squash half with sausage mixture. Sprinkle with fresh thyme if desired.
Serve warm and enjoy!

Nutrients

Calories: 425 kcal
Carbohydrates: 36g
Protein: 12g
Fat: 28g
Saturated Fat: 8g
Polyunsaturated Fat: 6g
Monounsaturated Fat: 13g
Cholesterol: 43mg
Sodium: 446mg
Potassium: 1062mg
Fiber: 7g
Sugar: 12g
Vitamin A: 22,621 IU
Vitamin C: 51mg
Calcium: 163mg
Iron: 4mg

Why You’ll Love This Recipe

This roasted butternut squash recipe is so much more than just a seasonal staple. First, it’s naturally gluten-free and can be easily modified to fit other dietary needs. It looks stunning when served—perfectly roasted squash halves, golden and caramelized on the edges, cradling a vibrant, aromatic filling. The combination of spicy Italian sausage with tart cranberries and crisp apple makes every bite dynamic. A hint of sweetness from the fruit balances the richness of the sausage, while the walnuts add a nutty crunch that ties everything together. This is one of those dishes that feels special enough for a dinner party but is easy enough to prepare on a weeknight.

A Closer Look at the Ingredients

The star of the show is the butternut squash, which becomes tender and slightly sweet when roasted. Its shape makes it ideal for stuffing, and its flavor pairs beautifully with savory and sweet elements. Spicy Italian sausage adds richness and heat, while apples offer crispness and a natural sugar boost. Spinach contributes vibrant color and nutrients, garlic and onion lay a savory foundation, and cranberries lend tartness and a festive note. The walnuts (or any nut of your choice) give a satisfying crunch that keeps the filling from feeling too soft. Together, these ingredients create a flavor profile that is both balanced and deeply satisfying.

Perfect for Fall and Winter Entertaining

This dish was practically made for cozy dinners and festive tables. It embraces all the classic flavors of fall: roasted squash, apples, sausage, and herbs. Because it’s so colorful and vibrant, it naturally fits in with a Thanksgiving or Christmas spread. The bonus is that it holds its shape well and can be prepped ahead of time, making it a host-friendly dish that lets you focus on your guests. Plus, it looks elegant when served, whether on individual plates or as part of a family-style meal.

Customizable to Fit Any Diet

One of the best aspects of this recipe is its flexibility. Want to make it vegetarian? Swap the sausage for a plant-based version or a hearty grain like farro or quinoa. Prefer pecans over walnuts? Go right ahead. You can even make it dairy-free by avoiding cheese add-ins (though a sprinkle of feta or goat cheese would be a lovely addition). Don’t eat pork? Use turkey sausage or chicken sausage instead. You can also mix in other seasonal vegetables like mushrooms or kale for even more depth. The recipe provides a great foundation for experimentation without losing its comforting appeal.

Health Benefits in Every Bite

Beyond flavor, this meal is loaded with nutrients. Butternut squash is rich in vitamins A and C, both powerful antioxidants that support immune function and skin health. Spinach adds a dose of iron, while the apples contribute fiber and phytonutrients. Walnuts are packed with heart-healthy fats and omega-3s, and even the sausage provides protein and essential minerals like zinc and selenium. Together, these ingredients make for a balanced meal that satisfies without being overly heavy. At around 425 calories per serving, it’s indulgent without being over the top.

Tips for Perfect Execution

When preparing this dish, selecting the right squash is key. Choose one that feels heavy for its size and has smooth, unblemished skin. Roasting it cut-side up ensures it caramelizes nicely while holding its shape. If the filling seems like too much for your squash halves, scoop out a bit more from the center to make room. Cook the sausage well and drain excess grease if needed so the filling isn’t greasy. Be sure to stir in the cranberries and nuts last, off the heat, to preserve their texture and flavor. Garnishing with fresh thyme or a sprinkle of Parmesan can elevate the presentation even more.

Serving Suggestions

This dish can easily stand alone as a main course, especially if you’re looking for something hearty and low-carb. However, it also pairs beautifully with a simple side salad, roasted Brussels sprouts, or mashed potatoes. For a holiday meal, it complements turkey or ham wonderfully. If serving to guests, you can prepare the squash and filling a few hours in advance and warm them before serving. It’s also fantastic the next day—just reheat in the oven to crisp things up again.

How to Store and Reheat

Leftovers can be stored in the refrigerator in an airtight container for up to four days. To reheat, place the squash halves in a baking dish, cover loosely with foil, and warm in a 350°F oven until heated through, about 15–20 minutes. You can also microwave individual portions, though the texture will be softer. If you plan to freeze it, consider storing just the filling separately and roasting fresh squash when you’re ready to eat. The filling holds up well and maintains its flavor even after freezing.

Make It Ahead for Convenience

This recipe lends itself well to meal prep. You can roast the squash and make the filling a day in advance, storing both separately in the fridge. When ready to serve, simply fill the squash halves and bake for 15–20 minutes to warm everything through. This approach is great for busy evenings or if you’re prepping for a gathering. You’ll still get all the flavor without the day-of stress.

Conclusion

Roasted Butternut Squash with Sausage and Cranberry Filling is a show-stopping dish that captures the flavors of fall in every bite. It’s colorful, nutritious, satisfying, and endlessly adaptable—making it a favorite among home cooks and food lovers alike. Whether served as a main or a side, this recipe offers a beautiful blend of sweet, savory, and tangy components that make your table feel festive and your meal feel like a celebration. From cozy weeknights to festive holidays, this comforting dish is sure to earn a spot in your seasonal recipe rotation. Try it once, and you’ll find yourself coming back to it year after year.

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