We have squashes that we have grown in the garden, but they are also cheaper to buy in the shops as well at this time of year as they are in season. Our favourite is butternut squash and the other week I stuffed one and baked it in the oven. I wanted to make an Autumn type taste as I am really trying to embrace and accept the change of season in a positive way.  I usually feel a bit down when summer disappears. My photos are rubbish but it was lovely to taste, and we will definitely make it again. This is a versatile meal and lots of different ingredients can be used to stuff any squashes and so you can you use what you have in. I love using my imagination and using up what I have in the fridge, cupboard and freezer. It can be vegetarian or for meat eaters. I will share how I made it this time using what I had and then offer some tasty alternatives.
Ingredients
A butter nut squash
Little bit of olive oil or melted butter
2 to 4 large sausages, depending on your budget. I used 2 but our home made sausages are very fat.
1 onion, chopped
A large garlic clove, minced
40g Dried cranberries
1 small apple, grated
30g Pecans, chopped
Fresh thyme
Fresh sage
2 to 3oz feta cheese, crumbled
Method
- Preheat the oven to 180C
- Slice the butternut squash and take out the seeds and a little bit of the flesh.
- Rub the cut side with a little bit of oil and season. Turn upside down on a tray and season.
- Roast for 40 to 50 minutes until the skin starts to feel soft.
- Whilst the butternut squash was roasting I prepared the filling.
- I took the sausage meat out of the skins and broke it up in a pan. If the sausage is not fatty you might need a bit of oil.
- I cooked it for about 7 minutes, adding the garlic, onion, grated apple, and the sage, (if I was using spinach I would add it after about 5 minutes to wilt down). I didn’t season as our sausages are already well seasoned.
- Take the pan off the heat and add the chopped pecans and dried cranberries to the mixture.
- Divide the mixture between the two halves of butternut squash.
- Place back into the oven for 5 minutes and take out. You don’t want to burn the cranberries.
- Sprinkle with fresh thyme and crumbled Feta.
- We served it with potato wedges and a green salad for a main meal.
Some alternative ingredients that can be used in any way you please, but almost anything that you have in the pantry and fridge can be used.
Bacon
Spinach
Any hard cheese
Rosemary
Thyme
Kale
Walnuts
Peppers
cooked rice
tomatoes
cooked pulled chicken
minced chicken or beef
Paprika
Chilli
Mushrooms
Beans
Broth if making vegetarian or pulled chicken, as the sausage added moisture.
If I was using something like rice to stuff the squash I would probably put the squash back into the oven for longer with the melted cheese on top of it. This can be done with this recipe as well if using another kind of cheese. I worried about the risk of burning the cranberries and so didn’t do that. This stuffed squash can be stored in the fridge for up to 3 days if covered. We cooked this when the oven was already on for baking but if you have an air fryer big enough it could also be cooked in there. I didn’t waste the seeds as I roasted them with spices and some of the bits of butternut squash that I took out were added to a soup. What do you stuff your squash with?
I’ve never eaten or cooked stuffed butternut squash. I will try this I love squash especially in soup but hubby is not keen I can get away with it along with other strong flavours like curry so might try spicy flavours . I love your recipe it’s kind of Autumn & Christmas packed into one & perfect for veggie Christmas option. X
It was surprisingly lovely, as I didn’t think that I would like it. It is a good way to have a meal without carbs, too, if you don’t eat it with chips like me!
I love butternut squash, like the idea of sausage and sage with it too and the apple would add a bit of sweetness. Another one to try when hubby insists on (another) curry.
Yes it is nice to find new, easy recipes. I am not a big curry fan, though I don’t mind the lentil and sweet potato one on this website. Thanks for sharing
Thank you for the recipe 🙂 I have never tried any kind of squash, I’m not a good cook, so I stay with what I can cook but this looks delicious and easy so I’m definitely going squash buying this week 😋
It is really easy, though becoming a good cook is often just practice. I have had plenty at my age! Glad to help and thank you for sharing
I’ve only ever used squash in soups so thank you for some new, fresh ideas.
I’ll look out for some next week once my self imposed spending ban is over xx
No worries. I am trying to use squashes more as well and so will be trying out new adapted recipes. Thanks for sharing
I haven’t made a stuffed squash for some time and when I did I remember using some stuffing we had in the pantry, nuts that were cashew, walnuts and Brazil’s as I raided my homemade muslie. I can’t remember what else, probably mushrooms and onion but whatever it was it was a made up one. We haven’t tried apples with sausages so will try that as we managed to only grow one this year. The apples are ones my husband swapped some blackberries and rhubarb for from 3 doors away as they don’t use their apples.
Thank you for sharing your recipe.
This is one I will definitely be trying out looks like delicious healthy comfort food thanks for sharing
No worries. Thanks for taking the time to comment
It sounds absolutely delicious and I have copied out the recipe. I love the idea you have added nuts as I have found out a small portion a day can help reduce bad cholesterol and it’s useful to think of ways of adding them to my diet. Thank you for taking the trouble to share your recipes
No worries. Yes I try to add nuts for protein as well. Thanks for commenting
Lovely recipe! I have had a butternut squash in the pantry ( bought on offer) for a couple of weeks but didn’t know what to do with it…..now I do! But quick question do you eat the skin?
I have heard that you can, but we didn’t fancy it. Thanks for the kind feedback
I have all of the ingredients needed so I think that this will be on the menu later in the week!
Brilliant. Thanks for sharing
I haven’t made a stuffed squash for some time and when I did I remember using some stuffing we had in the pantry, nuts that were cashew, walnuts and Brazil’s as I raided my homemade muslie. I can’t remember what else, probably mushrooms and onion but whatever it was it was a made up one. We haven’t tried apples with sausages so will try that as we managed to only grow one this year. The apples are ones my husband swapped some blackberries and rhubarb for from 3 doors away as they don’t use their apples.
Thank you for sharing your recipe.
No worries. Yes I am going to stuff squash more this year as it is a great way to use up bits in the fridge
I love squash and any sort of pumpkin. We had stuffed butternut squash the other day. I roasted it will splash of olive oil, scooped up flesh when soft enough, added a sachet of red and white quinoa from lidl, some Harrisa and honey spice from aldi, mixed it well, put back in the squash skin and crumbled feta. I then roasted it another 15 min. Delicious 😋
That sounds lovely. Thanks for sharing
This is definitely one I’ll be trying as butternut squash is one of my favourite veggies 😋😋
Great. Thanks for sharing
Really liking the look and flavours of this recipe Toni I’ll use my organic sausages I bought recently for a nice tea for my sister when she comes for her tea. Thanks for sharing I do like butternut squash.
Yes it made a nice change. I hope that your sister likes it