Autumnstuffed Butternut Squash with Sausage Wild Rice Cranberries

Quick Hook

Stuffed Butternut Squash has been my autumn obsession lately. It blends savory sausage, tart cranberries, and warm sage.
This Sausage and Cranberry Stuffed Squash version sings.

Oh my gosh, the caramelized edges are pure comfort.
I once served it to friends who asked for seconds.

Honestly, that reaction sold me on the recipe forever.

Brief Overview

This dish nods to harvest tables across North America. It borrows rustic ideas from Thanksgiving feasts.
Difficulty is medium, and timing matters.

Prep takes about 25 minutes active work.
Roast at 400° F for 35 45 minutes first.

Total time runs about 1 hour 15 minutes. Yields 4 servings, one stuffed half each.
Great as a Holiday Butternut Squash Main Dish.

Also doubles as a showy vegetarian centerpiece when needed.

Main Benefits

Butternut Squash Carbs are moderate in one cup. One cup roasted has about 16 grams carbs.
This makes portioning easier for carb conscious eaters.

The dish delivers fiber, vitamin A, and protein. Swap sausage for mushrooms and lentils to boost plants.
Perfect for Thanksgiving or cozy autumn weeknights.

Also ideal for a potluck or Sunday dinner. What makes this recipe special is contrast.
Sweet roasted flesh meets savory herb seasoned filling.

Think Wild Rice Stuffed Butternut Squash vibes here. Toasted pecans add crunch and deep nutty flavor.
The herb filled butternut squash dish smells amazing.

You can adapt it into a Keto Stuffed Butternut Squash.
Skip wild rice and use cauliflower rice instead.

Or try the Vegetarian Mushroom and Lentil Stuffed Squash style. I learned timing the hard way once.
I overstuffed and the filling sank.

Now I warm the rice to bind the mix. A final quick bake crisps the top perfectly.
Tip: reserve seeds and toast them for garnish.

Ready to cook with me? Next up, the ingredient list and tools.
Let’s move on to ingredients now.

Main Ingredients

This list covers the squash and the filling. I group the ingredients by stage. I cooked this recipe a dozen times. It never gets old.

For the squash

• 2 medium butternut squash (about 2 2.5 lb / 900 1,100 g each), halved lengthwise.
• 2 tbsp / 30 ml olive oil, divided.
• 1/2 tsp / 3 g kosher salt, and 1/4 tsp / 1 g ground black pepper.
  Quality tip: pick squash with firm, unblemished skin. Heavier ones mean denser flesh.

For the filling

• 1 tbsp / 15 ml olive oil or 1 tbsp / 14 g unsalted butter.
• 1 lb / 450 g Italian sausage, casings removed.
  • Or veg swap: 12 oz / 340 g mixed mushrooms, finely chopped, plus 1 tsp smoked paprika.
• 1 medium yellow onion (about 1 cup / 150 g ), finely diced.
• 2 cloves garlic, minced ( ~8 g ).
• 1 medium apple, cored and diced ( ~1 cup / 150 g ).
• 1 1/2 cups / 260 g cooked wild rice blend (or quinoa).
• 1/2 cup / 75 g dried cranberries.
• 1/2 cup / 60 g toasted pecans, chopped.
• 1/4 cup / 25 g grated Parmesan or crumbled goat cheese.
• 2 tbsp / 30 ml stock if needed.
• 1 tbsp / 6 g fresh sage, thinly sliced.
• Salt and pepper to taste.
  Quality tip: use a good quality sausage. Fresh sage elevates the whole dish.

Quick note: one cup cooked butternut squash has about 22 g carbs. This matters if you track carbs or try Keto Stuffed Butternut Squash tweaks.

Seasoning Notes

Essential spices: sage plus thyme works best. Add salt and pepper to taste.
Flavor enhancers: a splash of stock or a drizzle of maple syrup.

Citrus helps too.
Aromatics: onion and garlic are non-negotiable. They build depth.

Good combos: sage + thyme + a little smoked paprika. Substitutions: no cranberries? Use raisins or chopped apricot.
No sausage? Use ground turkey or lentils for a Vegetarian Mushroom and Lentil Stuffed Squash.

Equipment Needed

Keep it simple. You don’t need pro gear.

Essentials

• Sharp chef’s knife and cutting board.
• Rimmed baking sheet or roasting pan.
• 10 12 inch / 25 30 cm skillet.
• Small saucepan for rice.
  Optional but handy: instant read thermometer and parchment paper.

Household swaps: no skillet? Use a heavy sauté pan. No scale? Use measuring cups.
This setup makes a killer Wild Rice Stuffed Butternut Squash or a Sausage and Cranberry Stuffed Squash.

Honestly, it’s a great Holiday Butternut Squash Main Dish. Try it and tell me what you changed. I’ll want the scoop.

Cooking Method

“Fall mood on a plate,” I always say. I loved peeling squash badly once. It taught me to slow down.

This Stuffed Butternut Squash becomes comforting and showy. It works as a Holiday Butternut Squash Main Dish or a weeknight win.

Prep Steps

Get your mise en place. Halve squash and scoop seeds. Chop onion, apple, and herbs. Measure the wild rice and toast pecans.

Save time by cooking rice ahead. Use day-old rice. Warm it before mixing. Keep sausage or mushrooms ready. Have a rimmed baking sheet lined.

Safety first. Use a sharp knife and steady board. Cut slowly and away from you. Cook pork sausage to 160– 165° F / 71– 74° C . Let hot pans rest.

step-by-step Process

1. Preheat oven to 400° F ( 200° C) . Roast squash cut-side down. Roast 35– 45 minutes until fork tender and caramelized.
2. Cook wild rice while squash roasts. Fluff and keep warm.
3. Brown sausage or mushrooms in skillet. Sauté onion until translucent. Add garlic, apple, and herbs.
4. Stir in rice, cranberries, pecans, and cheese. Adjust salt. Add 2 tbsp stock if dry.
5. Flip roasted squash cut-side up. Fill halves and top with panko if desired.
6. Return to oven for 10– 12 minutes until filling bubbles and panko is golden.
7. Rest 5 minutes . Finish with parsley and a drizzle of maple syrup.

Visual cues matter. The squash flesh should be deep golden. The filling should bubble and the panko must be toasted light brown.

Pro Tips

Use warm rice so stuffing stays hot. Toast pecans in a dry pan for 2– 3 minutes for big flavor. Mix a little squash mash into the filling for creaminess.

Avoid soggy stuffing. Don’t add too much stock. Don’t undercook sausage; check the 160– 165° F / 71– 74° C mark. Don’t overcrowd the pan while browning.

make-ahead: Prepare filling a day early. Refrigerate and stuff before baking. Reheat at 350° F ( 175° C) until hot.

I once under roasted a squash. It was chewy and sad. Learn from me. This herb seasoned, wild rice stuffed beauty works as Sausage and Cranberry Stuffed Squash , Vegetarian Mushroom and Lentil Stuffed Squash , or even a lighter Keto Stuffed Butternut Squash swap.

Serve proud.

Recipe Notes

Oh my gosh, I love this Stuffed Butternut Squash.
Quick stat: one cup cooked squash has about 63 calories.

I burned my first batch years ago. Now I roast the neck cut-side down.
That trick caramelizes the flesh perfectly.

Serving Suggestions

Serve one stuffed half per person. Spoon filling high so it looks generous.
For a Holiday Butternut Squash Main Dish add roasted root veg.

A simple arugula salad with lemon vinaigrette cuts the sweetness.
Try a side of creamy mashed potatoes or cauliflower puree.

For Wild Rice Stuffed Butternut Squash pair with warm apple cider.
If you prefer wine, pick Pinot Noir or a light Chardonnay.

Sausage and Cranberry Stuffed Squash tastes amazing with roasted brussels.

Storage Tips

Let leftovers cool fully before storing. Transfer to airtight containers within two hours.
Refrigerate up to three days for best quality.

Freeze only the filling for longer storage. Thaw overnight in the fridge before reheating.
Reheat covered in an oven at 350° F for 15 20 minutes .

Microwave works, but texture will change slightly.

Variations

Want low-carb? Try a Keto Stuffed Butternut Squash approach.
Replace wild rice with cauliflower rice and add extra cheese.

Vegetarian Mushroom and Lentil Stuffed Squash is a winner. Swap sausage for sautéed mushrooms and cooked lentils.
Seasonal swaps: apples in fall, pears in winter, squash flowers in spring.

For a Mediterranean twist use farro and crumbled feta instead.

Nutrition Basics

This dish balances protein, fat, and carbs well. Butternut Squash Carbs are moderate and come with fiber.
Wild rice adds whole grain carbs and extra protein.

Pecans and cheese supply healthy fats and richness. You get vitamin A, vitamin C, and dietary fiber.
Overall, it’s filling and nutrient dense.

Final Thoughts

Honestly, this recipe feels like autumn on a plate. I make it when friends come over. It warms the house and lifts spirits.
Try it, tweak it, and make it yours.