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Creamy Sausage-Stuffed Butternut Squash
Instructions
1
Preheat the oven to 400°F.
2
Cut the ends from the squash, then slice in half lengthwise. Use a spoon to remove the seedy internal cavity from each squash half. Arrange the halves cut-side down on a parchment-lined baking sheet.
3
Roast the squash on middle rack of oven until it is fork-tender, 40-45 minutes. While the squash bakes, prepare the filling.
4
Set a large skillet over medium-high heat and add the olive oil. Once oil is shimmering, add the sausage and diced onion. Saute, breaking up the meat with a rubber spatula as it cooks, until it is browned and the onion is translucent, 6-7 minutes. Add the garlic and oregano and cook until fragrant, about 30 seconds.
5
Reduce the heat to medium-low and add the diced tomatoes. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes begin to bubble and the liquid has reduced slightly, 2-3 minutes. Add the heavy cream and grated Parmesan cheese and stir. Continue cooking until the cream is gently bubbling, 1-2 minutes. Remove the skillet from the heat.
6
Remove the baking sheet from the oven and flip squash halves so they are cut-side up. Divide the sausage mixture evenly between each squash half, gently packing it into the center cavity. Divide the shredded mozzarella cheese evenly over each mound of filling.
7
Return the baking sheet to middle rack of oven and bake until the cheese is melted and lightly golden, 11-14 minutes.
8
Check to see that squash is done. Remove from oven or add time as needed.
9
Transfer the squash halves to serving plates and serve immediately.
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Tips & Tricks (5)
- Pre-roast Squash for Perfect Texture 🎃Roast squash halves cut-side down at 400°F for 25-30 minutes before filling to ensure tender flesh that won't become mushy when baked again with the sauce.
- Brown Sausage Properly for Deep Flavor 🍖Break sausage into small chunks and let them sit undisturbed in a hot pan for 2-3 minutes to develop a golden crust, then stir—this creates rich, caramelized depth instead of gray, steamed meat.
- Reduce Tomato Sauce Before Combining 🍅Simmer the diced tomatoes for 8-10 minutes before adding heavy cream to remove excess moisture, preventing a watery filling that won't cook down properly in the squash.
- Temper Cream to Prevent Curdling 🥛Add heavy cream slowly to the hot sausage mixture while stirring constantly, or warm the cream slightly first—this prevents the cream from breaking and ensures a silky, unified sauce.
- Reserve Squash Seeds for Garnish 🌱Toss cleaned squash seeds with olive oil, salt, and herbs, then roast at 300°F for 20 minutes to create a crunchy, nutty topping that adds textural contrast and visual appeal to your finished dish.
Recipe Facts
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Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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