Turkey Sausage-Stuffed Butternut Squash with Spinach

Looking for a wholesome, comforting, and flavor-packed meal? This Turkey Sausage-Stuffed Butternut Squash with Spinach is the perfect answer! Roasted butternut squash halves are filled with a savory mix of lean turkey sausage, sautéed spinach, onions, and just the right blend of herbs. It’s a beautiful, satisfying dish that’s as nutritious as it is delicious—ideal for weeknight dinners or cozy weekend meals.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Hearty & Healthy – Packed with lean protein, veggies, and fiber.
Naturally Gluten-Free – No grains, just real, whole foods.
Meal Prep Friendly – Great for making ahead and reheating during the week.
Perfect Fall Comfort Food – Butternut squash adds a warm, seasonal flavor.
Balanced Flavors – Savory turkey, sweet squash, and fresh spinach work in harmony.

Ingredients You’ll Need

For the Roasted Butternut Squash:

• 2 medium butternut squash (halved lengthwise and seeds removed)
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

For the Stuffing:

• 1 tbsp olive oil
• 1 lb ground turkey sausage (mild or spicy, your choice)
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 5 oz fresh spinach (roughly 5 cups)
• ½ tsp dried thyme
• ½ tsp dried oregano
• ¼ tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

For Topping (Optional):

• ¼ cup shredded mozzarella or dairy-free cheese
• 2 tbsp grated Parmesan or nutritional yeast
• Chopped fresh parsley for garnish

Tools You’ll Need

• Sharp knife
• Spoon (for scooping out squash seeds)
• Baking sheet
• Skillet
• Mixing spoon or spatula
• Parchment paper or foil (optional for lining)

Step-by-Step Instructions

Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C).
Brush the cut sides of the squash halves with olive oil.
Sprinkle with salt and pepper, then place them cut side down on a baking sheet lined with parchment paper.
Roast for 35–45 minutes, or until the flesh is tender and can be easily pierced with a fork.
Remove from oven and let cool slightly.

Step 2: Make the Turkey Sausage & Spinach Filling
While the squash is roasting, heat 1 tbsp olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds.
Add the turkey sausage to the skillet. Use a spoon to break it into small crumbles as it cooks.
Cook for 6–8 minutes until fully browned and cooked through.
Add spinach, dried thyme, oregano, and red pepper flakes. Stir until the spinach wilts, about 2–3 minutes.
Taste and season with salt and pepper as needed.
Remove from heat and set aside.

Step 3: Scoop and Stuff the Squash
Once the squash is cool enough to handle, use a spoon to gently scoop out a bit of the cooked flesh from the center of each half to make room for the stuffing (you can mix the scooped-out squash into the filling for extra volume and flavor).
Spoon the turkey sausage-spinach mixture into each squash cavity, dividing it evenly.

Step 4: Add Cheese and Bake Again (Optional)
Top the stuffed squash with shredded mozzarella or your preferred cheese.
Place back in the oven for 10 minutes, or until the cheese is melted and bubbly.
For extra browning, broil for an additional 1–2 minutes, watching closely.

Step 5: Garnish and Serve
Remove from oven and sprinkle with chopped fresh parsley or a bit of Parmesan or nutritional yeast.
Serve hot with a side salad or roasted veggies for a full meal.

Tips for Success
Choose the Right Squash – Look for firm, heavy squash with a smooth skin.
Don’t Over-Scoop – Leave a ½-inch border of squash so it holds its shape.
Mix It Up – Add mushrooms, chopped bell peppers, or cooked quinoa for variety.
Cheese or No Cheese – It’s just as tasty with or without cheese; go with your preference.
Spice Level – Adjust the red pepper flakes to make it as mild or spicy as you like.

Serving Suggestions
Mixed Greens Salad – A light lemon vinaigrette pairs perfectly.
Garlic Roasted Broccoli – Adds crunch and color to the plate.
Couscous or Brown Rice – Serve on the side for a heartier meal.
Apple Cider – Complements the autumn flavors in the squash.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap tightly and freeze for up to 2 months. Let thaw overnight in the fridge before reheating.

Reheating:
Oven: Bake at 350°F (175°C) for 15–20 minutes until heated through.
Microwave: Heat on medium power in 1-minute intervals until warm.

Frequently Asked Questions

1. Can I use store-bought turkey sausage links?
   Yes! Just remove the casings and cook as you would ground sausage.
2. What can I substitute for butternut squash?
   Acorn squash or delicata squash work well and roast faster.
3. Is this dish low-carb?
   It’s moderately low in carbs, especially if you reduce the amount of scooped squash.
4. Can I prep this ahead of time?
   Absolutely—roast the squash and cook the filling in advance. Stuff and reheat when ready to serve.
5. Can I make it dairy-free?
   Yes, just skip the cheese or use your favorite dairy-free alternative.

Final Thoughts
Turkey Sausage-Stuffed Butternut Squash with Spinach is a comfort food favorite that doesn’t sacrifice nutrition. It’s loaded with hearty flavors, wholesome ingredients, and seasonal charm. Whether you’re looking to eat clean or impress your dinner guests, this dish checks all the boxes.
Give it a try and make it your own—spice it up, change the greens, or top it with your favorite cheese. Don’t forget to leave a review and share your photos!

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 360 | Protein: 26g | Carbohydrates: 18g | Fat: 21g | Fiber: 4g | Sodium: 540mg

Print