Description

Looking for a wholesome, comforting meal that’s both satisfying and nutritious? This Turkey Sausage-Stuffed Butternut Squash with Spinach hits the spot! Roasted butternut squash halves are filled with a savory mixture of lean turkey sausage, sautéed spinach, and aromatic herbs, then baked to golden, cheesy perfection. It’s a well-balanced dish that’s ideal for weeknights or impressing dinner guests with minimal effort.

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Ingredients

For the Butternut Squash:
2 small or 1 large butternut squash, halved and seeded
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the Filling:
1 tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 lb ground turkey sausage (or ground turkey + 1 tsp Italian seasoning)
4 cups baby spinach
¼ tsp red pepper flakes (optional)
Salt and pepper, to taste
¼ cup grated Parmesan cheese
½ cup shredded mozzarella cheese (optional, for topping)

Optional Garnishes:
Fresh parsley, chopped
Extra Parmesan
Crushed red pepper flakes

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Instructions

Step 1: Roast the Butternut Squash
Preheat your oven to 400°F (200°C).
Brush the cut sides of the squash with olive oil and sprinkle with salt and pepper.
Place the squash halves cut-side down on a baking sheet.
Roast for 35–40 minutes or until the flesh is fork-tender.
Flip the squash and let it cool slightly before stuffing.

Step 2: Prepare the Filling
While the squash is roasting, heat olive oil in a skillet over medium heat.
Add chopped onion and sauté for 3–4 minutes until translucent.
Stir in the garlic and cook for 1 more minute.
Add the turkey sausage (or seasoned ground turkey) and cook, breaking it up with a spoon, until browned and fully cooked.
Stir in the spinach and cook until wilted.
Add salt, pepper, and red pepper flakes to taste.
Remove from heat and stir in Parmesan cheese.

Step 3: Stuff and Bake
Carefully scoop out a bit of the roasted squash flesh from the center of each half to create a larger cavity for the filling (optional).
Add the scooped squash to the sausage mixture and stir to combine.
Spoon the filling into each squash half, mounding slightly.
Top with shredded mozzarella if using.
Return to the oven and bake for 10–15 minutes until cheese is melted and lightly golden.

Step 4: Garnish and Serve
Sprinkle with fresh parsley, extra Parmesan, or red pepper flakes for added flavor and color.
Serve hot, directly from the squash halves.

Notes

Use Smaller Squash – Easier to portion and stuff evenly.
Don’t Skip Roasting – Roasting enhances the squash’s sweetness and texture.
Use Pre-Cooked Sausage – Great time-saver if you’re short on time.
Make It Cheesy – A little mozzarella or feta adds great creaminess.
Add More Veggies – Bell peppers, mushrooms, or kale can be added to the filling.

Prep Time: 20 minutes
Cook Time: 50 minutes
Cuisine: American