This stuffed butternut squash recipe is a complete, cozy meal in one delightful dish. It’s the perfect blend of savory and sweet that’s ideal for any season. Featuring a deliciously roasted butternut squash filled with a hearty mix of Italian Salsiccia sausage, aromatic onions, garlic, and cherry tomatoes, all seasoned with fresh rosemary and a hint of dry white wine, this dish is sure to satisfy. Topped with melted Parmesan cheese, it’s not only a feast for the taste buds but also a visually appealing meal that’s great for weeknight dinners and perfect perfect for any time of year, whether it’s a cool June evening or a crisp autumn night!
Embracing the traditional art of stuffing vegetables, this recipe finds its roots in both Italian and Mediterranean cuisines, where the fusion of hearty meats and rich, sweet vegetables are longtime staples. This dish marries the earthy sweetness of butternut squash with the hearty, robust flavours of Italian Salsiccia and is a homage to comfort cooking, transforming everyday ingredients into something spectacular.
Stuffed Butternut Squash Ingredients and Tips
Butternut Squash: Choose a squash that feels heavy for its size to ensure it’s packed with flavor. Roasting it brings out a caramelised sweetness that’s irresistible.
Italian Salsiccia Sausage: Whether you go mild or spicy, removing the casings allows the sausage to perfectly mingle with the other elements, enhancing the overall texture of the filling.
Dry White Wine: Adds a necessary acidity that cuts through the richness of the sausage. Opt for a wine that you’d enjoy on its own—the flavour will carry through.
Cherry Tomatoes and Fresh Rosemary: These ingredients brighten and infuse the dish. Cherry tomatoes add natural sweetness, juiciness, and a tangy freshness that balances the rich flavours of the sausage. Fresh rosemary infuses the dish with earthy, aromatic notes, enhancing the overall depth and fragrance.
Sausage Stuffed Butternut Squash Serving Suggestions
Pair your Sausage Stuffed Butternut Squash with these delicious sides:
- Mixed Green Salad with a French Vinaigrette: Adds a refreshing contrast to the rich flavours.
- Roasted Carrots or Parsnips: Perfectly complements the savoury stuffing.
- Quinoa or Couscous: Provides a light and fluffy texture to balance the meal.
- Rice: A rice pilaf with herbs and a hint of lemon can be a wonderful side to balance the richness of the squash.
Commonly Asked Questions about my Stuffed Butternut Squash with Salsiccia (FAQ)
Yes, the skin of butternut squash is theoretically edible, though it does not become soft like the skin of Hokkaido squash when cooked. The butternut squash has a very thin, but quite hard skin. If you decide to eat the skin, make sure to thoroughly wash the squash before preparing your dish. However, whether you enjoy the firmer texture of butternut skin is a matter of personal preference.
When cooking a halved butternut squash at 200°C (about 400°F), it typically takes around 40-50 minutes. The squash is ready when it is tender enough to be easily pierced with a fork. After removing from the oven, let the squash rest for a few minutes. This allows the heat to distribute more evenly inside the squash, softening any slightly firmer areas.en Kürbis ein paar Minuten ruhen lassen. Dies ermöglicht eine gleichmäßigere Verteilung der Wärme im Inneren des Kürbisses, wodurch eventuell etwas festere Bereiche weicher werden.
Butternut squash has a sweet and nutty flavour, often compared to that of a pumpkin but slightly sweeter and more buttery in taste.
Italian Salsiccia sausage is a traditional Italian sausage made from pork and seasoned with a variety of herbs and spices. It is known for its robust and savoury flavor, often enhanced with ingredients like fennel seeds, garlic, and red wine. The term “salsiccia” simply means “sausage” in Italian, and it encompasses a wide range of regional varieties, each with its own unique seasoning blend. Salsiccia Piccante is typically seasoned with chili peppers, garlic, and other spices, making it a flavourful addition to various Italian dishes. Whereas, sweet salsiccia is typically flavoured with fennel seeds, garlic, making it a versatile ingredient for a variety of dishes without adding heat.
Other Italian Salsiccia sausage recipes that you might like:
- Spaghetti Squash with Salsiccia Ragu
- Baked Gnocchi with Tomato and Salsiccia
- Pasta con Salsiccia with Creamy Tomato Sauce
Sausage Stuffed Butternut Squash
Ingredients
For the Squash:
- 1 butternut squash, halved lengthwise and seeds removed (ca. 1,2 kg)
- Olive oil
For the Filling:
- 1,5 tablespoons olive oil
- 300 g Italian Salsiccia sausage, casings removed (spicy, or sweet if preferred)
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 100 ml dry white wine
- 1 X 400 g can cherry tomatoes
- 1 sprig fresh rosemary
- Sea salt and freshly ground pepper. to taste
- 1/3 cup shredded Parmesan cheese divided (35 g)
Method
Prepare the Squash:
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Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
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Lightly brush the squash halves with olive oil, then season with salt and pepper. Place them cut-side down on the prepared baking sheet.
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Cook in the preheated oven for 20 minutes, then flip the halves and continue baking for another 20-30 minutes, or until the squash is fork-tender.
Make the Filling:
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While the squash bakes, heat olive oil in a large, deep skillet over medium heat. Add chopped onion and garlic, sautéing until soft and translucent, about 8-10 minutes.
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Increase the heat slightly, add the sausage, and cook for about 5 minutes, breaking up the meat with a wooden spoon.
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Pour in the white wine and let it cook down until mostly evaporated, about 3-4 minutes.
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Incorporate the cherry tomatoes and the sprig of rosemary. Season with salt and pepper, then bring the mixture to a simmer. Reduce heat to low and let the filling simmer gently, stirring occasionally, until the squash is ready.
Assemble and Bake:
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Remove the baked squash from the oven and allow it to cool slightly. Scoop out most of the flesh, leaving a 1.5-2 cm border to keep its shape. Dice the scooped flesh and stir it into the sausage mixture. Discard the rosemary sprig.
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Heap the sausage mixture into the hollowed-out squash halves, creating a mound if there is extra filling. Sprinkle Parmesan cheese over the filling. Return the stuffed squash to the oven and bake for an additional 5 minutes, or until the cheese is melted.
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Transfer the stuffed squash to a serving platter and serve immediately. Enjoy!
Notes
- Store: Cool leftovers and store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in a preheated oven at 350°F /175°C until heated through, about 10-15 minutes.
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