Baked Butternut Squash Stuffed With Apples and Sausage

Recipe by Jan Marie
READY IN: 1hr 50mins


  • 2
    (1 lb) butternut squash, halved and seeded
  • 1
    tablespoon vegetable oil
  • 8
    ounces fresh bulk sausage (I use Jimmy Dean's Maple)
  • 2
    apples, peeled and cubed into 1/4-inch cubes
  • 2
    tablespoons butter
  • 12
    cup chopped pecans
  • 1
    tablespoon brown sugar
  • 14
    teaspoon ground sage
  • salt and pepper
  • 1
    tablespoon butter, cut into bits
  • 1
    tablespoon brown sugar


  • Preheat oven to 375.
  • Lightly oil baking dish.
  • Half squash lengthwise and remove seeds.
  • Arrange squash cut side up on the baking dish.
  • Brush lightly with oil and cover with foil.
  • Bake until almost tender, 30-40 minutes.
  • Keep the oven on.
  • Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
  • Add apple.
  • Cook, stirring until crisp-tender.
  • Let cool slightly.
  • Scoop out the squash, leaving 3/8 inch thick shells.
  • Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
  • Mix the butter, brown sugar, pecans, sage, salt and pepper.
  • Pile the stuffing into the squash halves.
  • Dot with bits of butter and brown sugar.
  • Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
  • Let cool for several minutes before serving.