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Butternut-Kürbis

Sausage Stuffed Butternut Squash

Sausage Stuffed Butternut Squash is a year-round comfort food, featuring Italian sausage, cherry tomatoes, and Parmesan. Simple for weeknights yet elegant for holiday dining, it's a versatile favourite.
Course Main Dish
Category Italian
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 431 kcal
Autor Elle

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:

  1. Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
  2. Lightly brush the squash halves with olive oil, then season with salt and pepper. Place them cut-side down on the prepared baking sheet.
  3. 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:

  1. 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.
  2. Increase the heat slightly, add the sausage, and cook for about 5 minutes, breaking up the meat with a wooden spoon.
  3. Pour in the white wine and let it cook down until mostly evaporated, about 3-4 minutes.
  4. 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:

  1. 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.
  2. 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.
  3. 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.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.