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  • Writer's pictureBacon Grease Goddess

Sausage Stuffed Butternut Squash

The perfect fall meal with all the traditional flavors: sage, chestnuts, and squash. Topped with parmesan, this is a wining combination.

Sausage Stuffed Butternut Squash

Serves 6


3 small butternut squash

olive oil

salt and pepper

2 T butter

1 pound grass-fed ground beef

1 pound Italian sausage links, casings removed

1 medium onion, finely chopped

1/2 cup finely diced celery

3 garlic cloves, minced

2 teaspoons dried oregano

2 teaspoons dried sage

2 teaspoons salt

1 teaspoon black pepper

pinch of cayenne

1 bay leaf

1 tsp fennel seeds

1/2 cup white wine

2 cups water or chicken broth

1/2 cup chopped, roasted chestnuts, peeled

2 T butter

2 T maple syrup

fresh grated parmesan, about 1/2 cup or more


1. Preheat oven to 425. Cut squash lengthwise in half; discard seeds. Place squash on a large cookie sheet. Drizzle both sides with olive oil, and season with salt and pepper. Lay cut side down; cover, and bake until soft, 35-45 minutes. Set aside.

2. Meanwhile, in a large skillet, over medium heat, add 2 T butter and 1 T olive oil. Sauté' onion and celery until soft and translucent. Add garlic and cook one minute. Add ground beef and sausage, crumble and begin browning over medium-high heat. Once meat is combined, and still raw, add seasonings. Salt, pepper, oregano, sage, cayenne, and fennel. Continue stirring until meat is no longer pink, 5-7 minutes. Pour in wine and broth or water. Meat should be covered. Allow meat to simmer uncovered until almost all of the liquid is cooked off, about 30-40 minutes over low-medium. When liquid is almost absorbed, stir in chopped chestnuts. Once liquid is completely gone, the sausage is ready for the squash. Taste and adjust seasonings if needed.

3. Add 1 teaspoon butter in well and on top of cooked squash, drizzle each squash with 1 teaspoon maple syrup. Fill squash shell with sausage mixture. Sprinkle with cheese.

4. Broil 4-5 in. from heat until cheese is melted, 1-2 minutes. To serve, cut each half into 2 portions.

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