Stuffed Butternut Squash

Sausage, vegetables, fruit, spices, and protein make stuffed butternut squash a filling meal! Ground beef, butternut squash, and apples with warm cinnamon make a comforting meal. 

– 1 large butternut squash – 1 tablespoon olive oil – 1 celery stick  – 1 yellow onion  – 1 garlic clove  – 1 pound sasuage or lean ground beef – 2 small green apples  – 1 tablespoon brown sugar – 1 teaspoon salt – ½ teaspoon ground cinnamon – 2 tablespoon raisin – 1 tablespoon Worcestershire sauce



Centre a rack in the oven and preheat to 400F. Squash preparation. Split the butternut squash lengthwise from stem to bottom.

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On a baking sheet, roast the squash cut side for 40–45 minutes until the cut edge caramelises and the flesh is fork-tender. 

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Due to squash weight, different ovens may take longer. Fill with ground beef.

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In a skillet over medium heat, heat olive oil for the filling. Add celery and yellow onion dices. 

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Sprinkle salt and cook onion for 5-7 minutes until golden. Mince garlic and stir until fragrant.

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Cook the sausage until it turns a completely pale brown colour. Mix in the remaining ingredients. Stir in a chopped apple after that. 

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Stir until the liquid reduces and it softens, about 5 minutes. Stir in the Worcestershire sauce, brown sugar, ground cinnamon, and raisins. 

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What indicates butternut squash is done? Check doneness by poking the flesh with a fork or knife.  

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It's done when it inserts smoothly and easily. Bake the butternut squash and stuff it with the sausage mixture.  

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Warm the stuffed butternut squash for 10 minutes before serving if needed. This step heats the dish, making it ready to eat. 

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