Description
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.
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Ingredients
For the Roasted Butternut Squash:
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2 medium butternut squash (halved lengthwise and seeds removed)
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2 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
For the Stuffing:
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1 tbsp olive oil
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1 lb ground turkey sausage (mild or spicy, your choice)
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1 small yellow onion, finely chopped
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2 cloves garlic, minced
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5 oz fresh spinach (roughly 5 cups)
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½ tsp dried thyme
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½ tsp dried oregano
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¼ tsp crushed red pepper flakes (optional)
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Salt and pepper to taste
For Topping (Optional):
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¼ cup shredded mozzarella or dairy-free cheese
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2 tbsp grated Parmesan or nutritional yeast
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Chopped fresh parsley for garnish
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine: American