Warm, wholesome, and bursting with flavor, this Turkey Sausage-Stuffed Butternut Squash with Spinach is the perfect balance of comfort and nutrition. Roasted butternut squash halves are filled with a savory mixture of turkey sausage, sautéed spinach, and aromatic herbs, then baked to perfection. It’s a hearty, low-carb dinner that’s naturally gluten-free and a great centerpiece for fall or winter meals.
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Why You’ll Love This Recipe
Wholesome & Filling – Packed with protein, fiber, and nutrients.
Naturally Gluten-Free – A hearty dish without grains or gluten.
Comforting Yet Healthy – Savory turkey sausage in a roasted squash bowl.
Great for Meal Prep – Make ahead and reheat beautifully.
Perfect for Fall – Seasonal ingredients and cozy flavors.
Ingredients You’ll Need
• 2 medium butternut squash, halved and seeds removed
• 1 tbsp olive oil (plus extra for drizzling)
• Salt and black pepper, to taste
• 1 lb ground turkey sausage
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups baby spinach
• ½ tsp dried thyme
• ½ tsp paprika
• ¼ tsp red pepper flakes (optional)
• ¼ cup grated Parmesan cheese (optional)
• Optional: chopped parsley for garnish
Tools You’ll Need
• Sharp knife and spoon
• Baking sheet
• Large skillet
• Mixing spoon or spatula
• Foil (optional for faster baking)
• Oven
Step-by-Step Instructions
Step 1: Preheat and Prepare the Squash
Preheat oven to 400°F (200°C).
Drizzle the cut sides of the butternut squash with olive oil and sprinkle with salt and pepper.
Place cut side down on a baking sheet and roast for 40–45 minutes, or until flesh is tender and easily pierced with a fork.
Step 2: Cook the Sausage Filling
While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat.
Add chopped onion and cook until softened, about 3–4 minutes.
Add garlic and cook another minute.
Stir in ground turkey sausage, breaking it up as it cooks, until browned and cooked through.
Add thyme, paprika, red pepper flakes, and spinach.
Cook until spinach is wilted, about 2–3 minutes.
Taste and adjust seasoning if needed. Remove from heat.
Step 3: Hollow the Squash (Optional)
Once the squash is roasted, remove from oven and flip cut-side up.
If the cavity is small, scoop out a little of the cooked flesh and mix it into the sausage filling for extra flavor.
Step 4: Fill and Bake
Spoon the sausage-spinach mixture into the squash cavities.
Top with grated Parmesan if using.
Return to the oven and bake for another 10–15 minutes until heated through and cheese is melted.
Step 5: Garnish and Serve
Remove from oven, sprinkle with fresh parsley if desired, and serve hot.
Each squash half can be served as a generous single portion.
Tips for the Best Stuffed Butternut Squash
Choose Uniform Squash – Even sizes ensure even roasting.
Use Pre-Cut Squash – For faster prep, cube and roast if you prefer a casserole style.
Boost the Flavor – Add a squeeze of lemon or drizzle of balsamic glaze before serving.
Make It Dairy-Free – Skip the cheese or use a dairy-free alternative.
Add Extras – Try mushrooms, diced apple, or chopped nuts for texture.
Serving Suggestions
With a Side Salad – A crisp salad balances the richness of the filling.
As a Main Dish – Serve one half per person for a full, satisfying meal.
With Soup – Pair with butternut squash or tomato soup for a cozy combo.
Meal Prep Favorite – Reheat individual portions throughout the week.
Holiday Worthy – A great addition to a festive fall or winter table.
How to Store & Reheat
Storing:
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating:
Oven: Reheat at 350°F (175°C) for 15–20 minutes.
Microwave: Heat individual portions for 2–3 minutes until hot.
Frequently Asked Questions
- Can I use frozen spinach?
Yes—thaw and squeeze out excess water before adding to the skillet. - Can I use sweet potatoes instead?
Yes—bake them whole, then slice open and stuff just like the squash. - Can I make it vegetarian?
Absolutely—substitute with plant-based sausage or sautéed mushrooms and lentils. - What kind of turkey sausage should I use?
Any variety works—mild, spicy, or Italian-style all bring great flavor. - Can I prepare it ahead of time?
Yes—stuff the squash, cover, and refrigerate. Bake just before serving.
Final Thoughts
Turkey Sausage-Stuffed Butternut Squash with Spinach is a cozy, nourishing dish that delivers big on flavor and presentation. With savory sausage, vibrant greens, and sweet roasted squash all in one beautiful package, it’s a meal that feels as good as it tastes. Whether for a family dinner, a holiday gathering, or a make-ahead meal prep, this recipe is sure to become a seasonal favorite.
Try it out and let us know how it turned out for you! Share your photos and reviews—we love to see your delicious creations.
Preparation Time: 15 minutes
Cooking Time: 55 minutes
Cuisine: American
Nutritional Information (Per Serving):
Calories: 390 | Protein: 23g | Carbohydrates: 26g | Fat: 22g | Fiber: 5g | Sodium: 580mg
Paul Newman Cake
- Total Time: 1 hour 10 minutes
Description
Warm, wholesome, and bursting with flavor, this Turkey Sausage-Stuffed Butternut Squash with Spinach is the perfect balance of comfort and nutrition. Roasted butternut squash halves are filled with a savory mixture of turkey sausage, sautéed spinach, and aromatic herbs, then baked to perfection. It’s a hearty, low-carb dinner that’s naturally gluten-free and a great centerpiece for fall or winter meals.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
• 2 medium butternut squash, halved and seeds removed
• 1 tbsp olive oil (plus extra for drizzling)
• Salt and black pepper, to taste
• 1 lb ground turkey sausage
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups baby spinach
• ½ tsp dried thyme
• ½ tsp paprika
• ¼ tsp red pepper flakes (optional)
• ¼ cup grated Parmesan cheese (optional)
• Optional: chopped parsley for garnish
Instructions
Step 1: Preheat and Prepare the Squash
Preheat oven to 400°F (200°C).
Drizzle the cut sides of the butternut squash with olive oil and sprinkle with salt and pepper.
Place cut side down on a baking sheet and roast for 40–45 minutes, or until flesh is tender and easily pierced with a fork.
Step 2: Cook the Sausage Filling
While the squash roasts, heat 1 tbsp olive oil in a large skillet over medium heat.
Add chopped onion and cook until softened, about 3–4 minutes.
Add garlic and cook another minute.
Stir in ground turkey sausage, breaking it up as it cooks, until browned and cooked through.
Add thyme, paprika, red pepper flakes, and spinach.
Cook until spinach is wilted, about 2–3 minutes.
Taste and adjust seasoning if needed. Remove from heat.
Step 3: Hollow the Squash (Optional)
Once the squash is roasted, remove from oven and flip cut-side up.
If the cavity is small, scoop out a little of the cooked flesh and mix it into the sausage filling for extra flavor.
Step 4: Fill and Bake
Spoon the sausage-spinach mixture into the squash cavities.
Top with grated Parmesan if using.
Return to the oven and bake for another 10–15 minutes until heated through and cheese is melted.
Step 5: Garnish and Serve
Remove from oven, sprinkle with fresh parsley if desired, and serve hot.
Each squash half can be served as a generous single portion.
Notes
Choose Uniform Squash – Even sizes ensure even roasting.
Use Pre-Cut Squash – For faster prep, cube and roast if you prefer a casserole style.
Boost the Flavor – Add a squeeze of lemon or drizzle of balsamic glaze before serving.
Make It Dairy-Free – Skip the cheese or use a dairy-free alternative.
Add Extras – Try mushrooms, diced apple, or chopped nuts for texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Cuisine: American
