Sausage Apple Stuffed Squash — My Favorite Cozy Fall Dinner

If you’ve been craving something that feels like a warm hug after a long day, this Sausage Apple Stuffed Squash might just become your new fall favorite. It’s that perfect mix of sweet and savory, where juicy apples meet herby sausage and tender roasted squash.

Every year when the leaves start to turn, this is one of the first recipes I pull out. It smells amazing while baking — a little sweet from the apples, a little earthy from the sage, and totally irresistible once it hits the table.

The best part? It looks fancy enough for Thanksgiving or a dinner party, but it’s simple enough for a weeknight. Whether you’re a seasoned cook or still learning your way around the kitchen, this recipe walks you through everything step by step.

And trust me — when it’s cold outside and everyone gathers around the table, you’ll be so grateful you made this.

Why You’ll Love This Sausage Apple Stuffed Squash

I love dishes that make the whole house smell like comfort. This stuffed butternut squash with apples and cranberries is one of those magical recipes that feels like fall in every bite.

Here’s why it’s a keeper:

• It’s family-friendly — my kids love the sweet apple bits, and the sausage keeps it hearty enough for my husband.
• It’s balanced — savory, sweet, tangy, and just a little herby.
• It’s make-ahead friendly — you can prep the filling earlier and bake it later.
• It’s nutritious — full of vegetables, lean protein, and fruit.
• And it’s absolutely beautiful — a perfect centerpiece for cozy gatherings.

I like to think of this as a “one-pan wonder” that brings everyone to the table.

Ingredients You’ll Need

You don’t need anything fancy for this recipe — just wholesome, seasonal ingredients that are easy to find.

Here’s what you’ll need:

• 2–3 medium Butternut Squash
• 1–2 tbsp Avocado Oil or Olive Oil
• Pinch of Sea Salt, plus more to taste
• 16 oz Ground Sausage (pork, turkey, or chicken all work beautifully)
• 1 medium Yellow Onion, diced
• 1 large Honeycrisp Apple, diced
• 8 oz Mushrooms, finely diced
• 3 stalks Celery, diced
• ¾ cup Dried Cranberries
• ¼ cup Fresh Sage, chopped

Tip: If you can’t find fresh sage, use 1 tablespoon dried sage instead — it’s just as flavorful when sautéed with the onions.

How to Make Sausage Apple Stuffed Squash

Step 1: Roast the Butternut Squash

1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
2. Cut the butternut squash in half vertically. Scoop out the seeds with a spoon.
3. Brush each half lightly with oil and sprinkle with sea salt.
4. Place the halves cut-side down on the baking sheet and roast for 35–40 minutes, or until the skin feels tender when pierced.
5. Remove from oven and set aside. Switch your oven to broil mode for later.

Personal tip: If cutting butternut squash feels intimidating, microwave it for 2–3 minutes first. It softens the skin just enough to make slicing safer and easier.

Step 2: Prepare the Savory-Sweet Filling

While the squash roasts, you’ll make the delicious filling that ties everything together.

1. Heat a large skillet over medium-high heat.
2. Add 1 tablespoon oil and the ground sausage. Cook for 5–7 minutes until browned and crumbly.
3. Remove sausage and reserve about a tablespoon of grease in the skillet.
4. Add the onion and cook for 2–3 minutes until translucent.
5. Stir in apples, mushrooms, and celery, and cook until softened — about 5–7 minutes.
6. Return the sausage to the pan, then add dried cranberries and fresh sage. Stir everything together.

This filling smells incredible — like Thanksgiving stuffing, but fresher and lighter.

Step 3: Stuff and Broil

Now comes the fun part — assembling your apple sausage stuffed butternut squash.

1. Use a spoon to scoop out a little of the roasted squash, creating a well for the filling. Leave about an inch around the edges to keep the halves sturdy.
2. Evenly divide the filling among the squash halves.
3. Return to the oven and broil for 4–5 minutes, just until the tops are golden and toasty.
4. Garnish with more sage and a little salt and pepper before serving.

That’s it! You’ve just made one of the coziest, most flavorful dishes of fall.

Personal Note: Why I Love This Recipe

The first time I made this sausage and apple stuffed squash, I wasn’t sure how my family would feel about it. Squash wasn’t always a hit in our house — until this recipe.

Something about the way the sausage balances the natural sweetness of the apples makes it feel familiar, comforting, and just the right amount of festive.

I remember pulling it from the oven one Sunday evening — my daughter said it looked “like fall in a boat,” and my husband went back for seconds before I even sat down. That’s when I knew it was going to be a regular in our kitchen.

It’s become a tradition now: every October, I make this on a cool weekend night, light a candle, and we eat it by the fire.

Simple Tips for Success

Here are a few things I’ve learned along the way:

• Use a mix of sweet and spicy sausage for a deeper flavor.
• Don’t skip the apples — they add the perfect burst of sweetness.
• Cranberries give a little tart contrast — so good with the sage.
• Want extra crunch? Sprinkle toasted pecans on top before serving.
• Cooking for kids? Use mild sausage and add a drizzle of maple syrup before serving.

Pro Tip: You can save the extra scooped-out squash and mash it with a bit of butter and salt — it’s an easy side dish!

How to Store & Reheat

If you’re lucky enough to have leftovers, they store beautifully.

• In the fridge: Up to 4 days in an airtight container.
• In the freezer: Up to 2 months.
• To reheat: Bake at 350°F for 10–15 minutes or microwave for a quick lunch.

I often make an extra batch just so we have easy weekday meals ready to go.

Make It Ahead for Easy Entertaining

If you’re hosting Thanksgiving or a cozy fall dinner, this recipe is perfect. You can:

• Roast the squash and make the filling a day ahead.
• Store both separately in the fridge.
• When ready to serve, fill the squash, broil for a few minutes, and dinner is done.

It saves so much time and still tastes fresh and flavorful.

Flavor Variations to Try

Want to switch things up? Here are some fun twists:

• Italian twist: Add parmesan cheese and a pinch of red pepper flakes.
• Harvest-style: Add cooked wild rice or quinoa to the filling for extra texture.
• Vegetarian version: Skip the sausage and use lentils or a plant-based crumble.
• Vegan version: Use olive oil and vegan sausage; swap cranberries for roasted nuts.

Pair This With

This dish is rich and flavorful on its own, but it pairs beautifully with:

• A crisp green salad with maple vinaigrette
• Garlic roasted potatoes
• Sweet apple desserts that pair beautifully with savory mains
• Warm crusty bread and butter

For a full fall menu, check out my post on Perfect fall comfort food with savory sausage and cozy spices or explore Pumpkin-forward fall dishes to celebrate the season.

FAQ — Your Top Questions Answered

What kind of sausage works best for stuffed butternut squash?
I love using Italian sausage — either pork or turkey. Sweet sausage makes it comforting, while spicy adds a little kick.

Can I make this recipe vegetarian or vegan?
Absolutely. Use a plant-based sausage or crumble and add extra sage for that cozy flavor.

How do you cut and prepare butternut squash safely?
Use a large, sharp knife. Slice off the ends first, then cut in half lengthwise. Scoop the seeds and roast cut-side down.

Can I make sausage and apple stuffed butternut squash ahead of time?
Yes! You can make the filling and roast the squash a day in advance, then broil it right before dinner.

Let’s Connect

I’d love to see your version of this Sausage Apple Stuffed Squash!

Tag me on Pinterest and share your cozy fall dinner photos — I might feature your creation!

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Cooking should never feel stressful — just joyful, seasonal, and full of flavor. Thanks for cooking with me today.

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