Baked Butternut Squash Stuffed With Apples and Sausage

"This is the ultimate comfort food, as we turn the corner into fall and cooler weather. It's simple and fills the house with great smells and the tummy with a nourishing, delicious meal. Enjoy!"
photo by Shelby Jo photo by Shelby Jo
photo by Shelby Jo
photo by Shelby Jo photo by Shelby Jo
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.

Questions & Replies

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  1. meh, not bad, but not overwhelmingly great - i'm sure that user error proved to be some of my downfall, though! one thing i did notice is that the amount of cooking time for the squash is far greater than the recipe indicates. i actually ended up sticking the halves into the microwave after the 40 min time came and went. i'd suggest either increasing the amount of time or turning the oven up!
  2. This was such a delicious supper! I made exactly as directed, except I used original sausage -- wish I would have done the maple like suggested, that would have been a great flavor addition to this. I was just cooking for myself, so I halved the recipe to make 1 squash (2 halves). I ate the one half and then scrapped the other one into a bowl to eat for lunch tomorrow. Can't wait! Thanks for posting such a yummy recipe!
  3. This was my first time cooking butternut squash and this was a great recipe to start with! I used spicy Italian sausage with was a nice match with the sweet flavours of the apples and sugar. I think this could be a great make ahead recipe for my next dinner party. Thank you for posting! :)
  4. Good. I had high expectations for this recipe as I love all of the ingredients. This looked so beautiful when completed, but I found the flavors to be not as balanced as I had anticipated. I think I would first mash the pulp with butter (and use a bit more) and cream or milk, then add the herbs & seasonings and even some additional flavors such as raisins, cinnamon etc - to give it a bit more flavor. I was also wishing there were quite a bit more sausage in the recipe - next time I will use more.
  5. I'm adding this to my Great Recipes list. It was amazing! I used regular beef sausage, unpeeled apples and omitted the pecans (only because I didn't have any in the house). I dotted the tops with the mix of brown sugar, butter, sage, and salt and pepper, which did away with the second round of butter and brown sugar. The other great thing about this recipe is that I prepared the whole thing in the morning and it kept in the fridge till suppertime when all I had to do was pop it in the oven. A BIG thank you, chef Jan Marie!


  1. Yum! This was a new flavor experience for my hubby and I and we really enjoyed it. I used acorn squash and walnuts instead of butternut and pecans just because that's what I had and I doubled the amount of sausage to make it heartier. My 2 year old liked it too! Will make again. Thanks!
  2. Tried this last night. It was great! I did use sweet Italian Sausage instead of breakfast sausage. Think I might cut the apple into smaller pieces next time. Thank you for this recipe.
  3. Very good. I made some changes to make it a little healthier and it was still delicious. I substituted the bulk sausage for healthy choice smoked turkey sausage and I used the splenda brown sugar. I also opted to not use any oil. I just sprayed my pan with cooking spray and also sprayed the top of my squash. (approx 6 Weight Watcher points per serving.)


I am a retired healthcare executive. My career was in Seattle and we are now on the other side of the state enjoying the four seasons. We do miss Seattle and the more moderate climate, but we don't miss the traffic and cost of living. Of course, our 5 feet of snow last winter made us (momentarily) quesiton our decision to move. I love collecting recipies and cooking "comfort food" on these cold winter days. I've been a zaar member since it started. I miss Troy and Gay, but love the site and the friends I have made on zaar.
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