15 Incredible Squash Recipes That Go Beyond Zucchini

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Apple and Italian sausage stuffed squash is a deliciously satisfying dinner, and better yet, you can swap out the squash for any variety that’s in season! Tender roasted is filled with a savory mixture of Italian sausage, sweet apples, and aromatic herbs, then topped with breadcrumbs and Parmesan for a crispy finish!

Ingredients (for 4 servings):

• 2 medium squashes, halved and seeds removed
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/2 lb Italian sausage (mild or spicy), casings removed
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 apple, peeled, cored, and diced
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the butternut squash halves on a baking sheet lined with parchment paper.
3. Drizzle the cut sides of the squash with 1 tbsp of olive oil and season with salt and black pepper.
4. Roast in the oven for 40-45 min. or until the squash is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
5. While the squash is roasting, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat.
6. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 min.
7. Add the chopped onion and cook until softened, about 3-4 min.
8. Add the minced garlic, diced apple, dried sage, and dried thyme. Cook for another 3-4 min. until the apple is tender.
9. Stir in the breadcrumbs and grated Parmesan cheese. Season with salt and black pepper to taste.
10. Carefully scoop out some of the flesh from the roasted butternut squash halves, leaving a 1/2-inch border around the edges.
11. Mix the scooped-out squash flesh into the sausage and apple mixture.
12. Divide the stuffing mixture evenly among the squash halves, packing it in and mounding it slightly.
13. Return the stuffed squash halves to the oven and bake for an additional 15-20 min. until the stuffing is golden and crispy on top.
14. Remove the stuffed squash from the oven and let cool slightly.
15. Garnish with chopped fresh parsley and serve warm.