Maple-Glazed Butternut Squash with Savory Apple-Sausage Filling
Embrace the flavors of fall with this delightful and hearty dish that perfectly balances sweet and savory elements. The tender, baked butternut squash serves as the ideal vessel for a flavorful filling made with juicy sausage, crisp apples, and buttery pecans. As it bakes, the sweet maple notes blend beautifully with the fresh herbs, inviting an irresistible aroma into your home. This recipe not only warms the heart but also makes for a satisfying one-dish meal perfect for family gatherings or cozy weeknight dinners. Experience the joy of fall in every bite!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Butternut squash
2 (halved and seeded)
Vegetable oil
1 tablespoon (for brushing)
Fresh bulk sausage
8 ounces (crumbled)
Apples
2 (peeled and cubed into 1/4-inch cubes)
Butter
2 tablespoons (melted)
Chopped pecans
1/2 cup (toasted if desired)
Brown sugar
1 tablespoon (for filling, plus 1 tablespoon for topping)
Ground sage
1/4 teaspoon (for flavoring)
Salt
to taste
Pepper
to taste
Butter
1 tablespoon (cut into small bits for topping)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Lightly oil a large baking dish and set aside.
3
Carefully halve each butternut squash lengthwise and scoop out the seeds.
4
Place the squash halves, cut side up, in the baking dish. Brush them lightly with vegetable oil and cover with aluminum foil.
5
Bake the squash in the preheated oven for 30-40 minutes, or until it is almost tender.
6
While the squash is baking, heat a skillet over medium heat. Crumble the fresh sausage into the skillet and cook until browned and no longer pink, about 5-7 minutes.
7
Add the cubed apples to the sausage, cooking and stirring until the apples are crisp-tender, approximately 3-4 minutes. Remove from heat and let cool slightly.
8
Once the squash is baked, carefully scoop out the pulp from each half, leaving about 3/8 inch of flesh on the skin to maintain the shape of the shell.
9
Lightly mix the squash pulp into the sausage and apple mixture, taking care to break up the squash as little as possible.
10
In a separate bowl, combine the melted butter, brown sugar, chopped pecans, ground sage, and season with salt and pepper to taste.
11
Gently fold this mixture into the sausage and squash pulp filling.
12
Spoon the prepared stuffing into the butternut squash halves, making sure to pack it in well.
13
Dot the tops of the stuffed squash with bits of butter and a sprinkle of brown sugar for added sweetness.
14
Return the stuffed squash to the oven and bake uncovered for an additional 20-25 minutes, or until they are piping hot and the tops are golden brown and crusty.
15
Allow the squash to cool for several minutes before serving to let the flavors meld. Enjoy your warm, comforting dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of this butternut squash dish?
This dish features a balance of sweet and savory flavors, combining tender squash with juicy sausage, crisp apples, buttery pecans, and maple notes from brown sugar.
What temperature should the oven be set to?
Preheat your oven to 375 F (190 C) before beginning the baking process.
How many butternut squashes are required for this recipe?
You will need 2 butternut squashes, which should be halved lengthwise and seeded.
How long should the squash bake initially?
The squash should bake for 30-40 minutes, or until it is almost tender.
Should the squash be covered during the first bake?
Yes, place the squash halves cut side up in an oiled dish and cover them with aluminum foil for the initial baking period.
What type and amount of meat is used in the filling?
The recipe calls for 8 ounces of fresh bulk sausage, crumbled and browned.
How should the apples be prepared for the stuffing?
Use 2 apples that have been peeled and cubed into 1/4-inch pieces.
How long should the apples be cooked in the skillet?
Add the cubed apples to the browned sausage and cook for approximately 3-4 minutes until they are crisp-tender.
How much flesh should be left in the squash shell after scooping?
Leave about 3/8 inch of flesh on the skin to ensure the shell maintains its shape.
What is done with the scooped-out squash pulp?
The pulp should be lightly mixed into the sausage and apple mixture, keeping it as intact as possible.
What ingredients are used for the seasoning and nut mixture?
Combine melted butter, brown sugar, chopped pecans, ground sage, and salt and pepper to taste.
How much brown sugar is needed for the filling?
The filling requires 1 tablespoon of brown sugar.
What is the recommended amount of pecans?
Use 1/2 cup of chopped pecans, which can be toasted if desired for extra flavor.
How much sage is added for flavoring?
The recipe uses 1/4 teaspoon of ground sage.
What ingredients are used for the final topping?
The tops are dotted with 1 tablespoon of butter bits and an additional sprinkle of brown sugar.
How long is the final bake once the squash is stuffed?
Bake the stuffed squash uncovered for an additional 20-25 minutes.
How do you know when the dish is finished baking?
The dish is ready when the squash is piping hot and the tops are golden brown and crusty.
Should the stuffed squash be covered during the second bake?
No, it should be baked uncovered to allow the topping to brown and become crusty.
Is it necessary to let the dish cool before serving?
Yes, allow the squash to cool for several minutes to let the flavors meld properly.
Can this recipe be adapted for vegetarians?
Yes, the tags indicate it is vegetarian adaptable, likely by substituting the sausage with a plant-based alternative.
What type of oil is used for greasing the dish and squash?
The recipe suggests using vegetable oil.
What size should the apple cubes be?
The apples should be cut into small 1/4-inch cubes.
How many total ingredients are used in this recipe?
There are 11 ingredients in total.
Is this dish considered a main course or a side?
The description identifies it as a satisfying one-dish meal, suitable for dinners.
What tools are needed for the filling preparation?
You will need a skillet for browning meat and a separate bowl for mixing the butter and sugar components.
Should the sausage be cooked before adding it to the squash?
Yes, the sausage must be cooked in a skillet until browned and no longer pink before stuffing.
Does the recipe call for salt and pepper?
Yes, both are added to the filling mixture to taste.
What is the purpose of the butter bits on top?
The butter bits add richness and help create a golden, crusty finish on the stuffing.
Can I use different nuts instead of pecans?
While the recipe specifies pecans, you could likely substitute walnuts or omit them if necessary.
What makes this dish appropriate for fall?
The use of seasonal ingredients like butternut squash, apples, pecans, and sage provides classic autumn flavors.