This Sourdough Apple Sage Stuffed Butternut Squash recipe offers a delightful blend of savory and sweet, perfect for a wholesome family meal. It’s a healthy and satisfying dish that brings together the comforting flavors of autumn in a simple, approachable way.
You’ll love how easily this recipe comes together, transforming a humble butternut squash into a flavorful centerpiece. The combination of savory sausage, tangy sourdough, and sweet apples creates a balanced and delicious stuffing that everyone at your table will enjoy.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Sourdough Apple Sage Stuffed Butternut Squash
- Total Time: 65-80 minutes
- Yield: 4 servings 1x
Description
This Sourdough Apple Sage Stuffed Butternut Squash recipe offers a delightful blend of savory and sweet, perfect for a wholesome family meal. It’s a healthy and satisfying dish that brings together the comforting flavors of autumn in a simple, approachable way. You’ll love how easily this recipe comes together, transforming a humble butternut squash into a flavorful centerpiece. The combination of savory sausage, tangy sourdough, and sweet apples creates a balanced and delicious stuffing that everyone at your table will enjoy.
Ingredients
Instructions
1. Prepare the butternut squash: Preheat your oven to 400 F (200 C). Carefully cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Lightly brush the cut sides with olive oil and sprinkle with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet.
2. Roast the squash: Bake the squash in the preheated oven for 30-40 minutes, or until it is tender when pierced with a fork. The skin should be slightly browned, and the flesh should be soft. While the squash is roasting, you can prepare the stuffing.
3. Cook the sausage: In a large skillet over medium-high heat, crumble and cook the bulk pork sausage until it is fully browned and no longer pink. Break up any large pieces with a spoon as it cooks. Drain off any excess grease from the skillet.
4. Saute the apple and sourdough: Add the diced apple and torn sourdough bread pieces to the skillet with the cooked sausage. Cook for about 5-7 minutes, stirring occasionally, until the apples start to soften and the sourdough begins to toast slightly.
5. Combine the stuffing ingredients: Stir in the fresh chopped sage and chicken broth into the sausage and apple mixture. Cook for another 2-3 minutes, allowing the broth to be absorbed and the flavors to meld. Taste the stuffing and adjust seasoning with salt and pepper as needed.
6. Stuff and finish baking: Once the roasted butternut squash is tender, remove it from the oven. Carefully flip the halves over. Fill each squash half generously with the prepared sausage and apple stuffing. If using, sprinkle the shredded Parmesan cheese over the top of the stuffing.
7. Final bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the stuffing is heated through and the cheese (if used) is melted and lightly golden. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes
- Category: main dish
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1/2 stuffed squash
Keywords: butternut squash, stuffed squash, sausage, apple, sage, sourdough, autumn, healthy, dinner, comfort food
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for busy weeknights or a relaxed weekend meal, offering a fantastic way to enjoy seasonal produce. It’s perfect for anyone looking for a healthy yet hearty dinner option that doesn’t skimp on flavor. The natural sweetness of the butternut squash pairs beautifully with the savory sausage and the bright notes of apple and sage, creating a well-rounded taste experience. It’s also an excellent choice for those who appreciate a meal that feels a bit special without requiring hours in the kitchen. You can serve it as a main course for a cozy family dinner or as an impressive side dish when entertaining guests. The blend of textures, from the tender squash to the slightly crisp sourdough and soft apples, makes every bite interesting and satisfying. This recipe is also a great way to introduce more vegetables into your diet in a delicious and appealing format.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this stuffed butternut squash is straightforward, focusing on fresh produce and pantry staples. The key is to have everything prepped and ready to go, which makes the cooking process smooth and enjoyable. Don’t worry if you need to make a few substitutions; this recipe is quite forgiving and adaptable to what you have on hand.
INGREDIENTS:
- 1 medium butternut squash (about 2-3 pounds)
- 1 tablespoon olive oil
- 1 pound bulk pork sausage (mild or hot, depending on preference)
- 1 medium apple, cored and diced (such as Honeycrisp or Granny Smith)
- 1/2 cup sourdough bread, torn into small pieces (about 1 slice)
- 1/4 cup chopped fresh sage
- 1/4 cup chicken broth
- Salt to taste
- Black pepper to taste
- Optional: 1/4 cup shredded Parmesan cheese for topping
For simple substitutions, if you don’t have bulk pork sausage, you can use Italian sausage (just remove it from its casing). Ground turkey or chicken can also be used for a leaner option, though you might want to add a pinch more seasoning. Any firm apple variety will work well here, so use what you prefer or have on hand. If fresh sage isn’t available, you can use 1 tablespoon of dried sage, but remember that dried herbs are more potent, so adjust to your taste. For the sourdough, any rustic bread will do in a pinch, or even a few crushed crackers if you’re really in a bind for a binder. Vegetable broth can be used instead of chicken broth for a vegetarian-friendly option if you also swap the sausage for a plant-based alternative.
Time Needed From Start To Finish
This recipe is designed to be efficient, allowing you to get a delicious meal on the table without spending your entire evening in the kitchen.
Prep time: 20 minutes Cook time: 45-60 minutes Total time: 65-80 minutes
The cooking time for the butternut squash can vary slightly depending on its size and your oven, so always check for tenderness.
How To Make It Step By Step With Visual Cues
Creating this Sourdough Apple Sage Stuffed Butternut Squash is a rewarding process, and these steps will guide you to a perfectly cooked dish.
- Prepare the butternut squash: Preheat your oven to 400°F (200°C). Carefully cut the butternut squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits. Lightly brush the cut sides with olive oil and sprinkle with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet.
- Roast the squash: Bake the squash in the preheated oven for 30-40 minutes, or until it is tender when pierced with a fork. The skin should be slightly browned, and the flesh should be soft. While the squash is roasting, you can prepare the stuffing.
- Cook the sausage: In a large skillet over medium-high heat, crumble and cook the bulk pork sausage until it is fully browned and no longer pink. Break up any large pieces with a spoon as it cooks. Drain off any excess grease from the skillet.
- Sauté the apple and sourdough: Add the diced apple and torn sourdough bread pieces to the skillet with the cooked sausage. Cook for about 5-7 minutes, stirring occasionally, until the apples start to soften and the sourdough begins to toast slightly.
- Combine the stuffing ingredients: Stir in the fresh chopped sage and chicken broth into the sausage and apple mixture. Cook for another 2-3 minutes, allowing the broth to be absorbed and the flavors to meld. Taste the stuffing and adjust seasoning with salt and pepper as needed.
- Stuff and finish baking: Once the roasted butternut squash is tender, remove it from the oven. Carefully flip the halves over. Fill each squash half generously with the prepared sausage and apple stuffing. If using, sprinkle the shredded Parmesan cheese over the top of the stuffing.
- Final bake: Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the stuffing is heated through and the cheese (if used) is melted and lightly golden. Serve hot.
Easy Variations And Serving Ideas That Fit Real Life
This stuffed butternut squash is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you might want to reduce the amount of sage slightly or use a milder sausage. Adding a handful of dried cranberries or golden raisins to the stuffing can also introduce a touch more sweetness that kids often enjoy. You could also offer a side of applesauce for dipping, which can make the meal more appealing to younger palates.
For a heartier meal or a more substantial side dish, consider adding some cooked wild rice or quinoa to the stuffing mixture. This not only boosts the nutritional content but also adds another layer of texture. If you’re serving this for a party or buffet, you could use smaller, individual-sized squash varieties like acorn squash or delicata squash, which are easier for guests to serve themselves.
Optional toppings can elevate the dish further. A drizzle of maple syrup or balsamic glaze just before serving can enhance the sweet and savory notes. A sprinkle of toasted pecans or walnuts would add a lovely crunch. For a creamy finish, a dollop of sour cream or Greek yogurt on top can be a delicious addition. This dish pairs wonderfully with a simple green salad with a light vinaigrette, or alongside roasted Brussels sprouts or green beans for a complete meal.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for can help you achieve perfect results every time.
One common mistake is under-roasting the butternut squash. If the squash isn’t fully tender before you add the stuffing, it will still be firm and difficult to eat after the second bake. To avoid this, make sure to test the squash with a fork before filling it. It should pierce easily with minimal resistance. If it’s still firm, give it another 5-10 minutes in the oven.
Another slip-up can be overfilling the squash halves. While it’s tempting to pack in as much delicious stuffing as possible, overfilling can lead to the stuffing spilling out during the final bake, making a mess and potentially drying out the top layer. Fill the squash halves generously but leave a small margin at the top.
Not draining the sausage grease properly can also affect the texture and flavor of your stuffing, making it greasy. After cooking the sausage, always make sure to drain off any excess fat before adding other ingredients. This keeps the stuffing light and flavorful.
Lastly, skipping the seasoning adjustments at the end can result in a bland stuffing. Always taste the stuffing mixture before filling the squash and adjust salt, pepper, or even a little more sage or broth as needed. Flavors can mellow during cooking, so a final check is crucial.
How To Store It And Make It Ahead Without Ruining Texture
Proper storage and make-ahead techniques can make this recipe even more convenient for busy schedules.
To store leftover stuffed butternut squash, allow it to cool completely. Then, transfer the individual stuffed halves or portions into airtight containers. It will keep well in the refrigerator for up to 3-4 days. For best results, you might want to gently scoop out the stuffing and store it separately from the squash if you anticipate a longer storage period, as the squash can become a bit watery over time.
For reheating, place the stuffed squash halves on a baking sheet and reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. If the stuffing looks a bit dry, you can add a tablespoon of chicken broth over it before reheating. Microwaving is also an option for individual portions, though the texture of the squash might be slightly
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
