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Sausage, Cranberry, and Pecan Stuffed Butternut Squash

  • Author: Michelle Burns
  • Total Time: 1 hour
  • Yield: 4 servings 1x


  • 1 large butternut squash
  • 2 Tbs olive oil
  • 1/4 tsp salt ot to taste
  • to taste black pepper


  • 1 tbs olive oil
  • 1 small onion, diced
  • 14 oz Italian sausage, spicy  crumbled
  • 4 cloves garlic, minced
  • 1 tbs Italian seasoning of choice ( we use sage, oregano, thyme)
  • 4 oz fresh spinach, stems removed
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped


Butternut Squash

  • Preheat the oven to 400º
  • Slice the butternut squash in half lengthwise.
  • Use a spoon to scoop out the seeds and fleshy strands tangled with the seeds
  • Place butternut squash cut sides up on a baking sheet (lined with parchment paper)
  • Drizzle the cut sides of the squash with the olive oil and rub the oil into the squash.
  • Season withs alt and pepper
  • Turn the squash halves over so cut sides are down
  • Roast for 30-40 minutes, until tender but not mushy.


  • In a large skillet, heat olive oil.
  • Add the onion and cook it on medium-high heat for about 2 minutes until cooked and a bit charred.
  • Add the crumbled sausage, minced garlic, and seasonings.
  • Cook for about 5 minutes on medium heat until the sausage is completely cooked through
  • Add the spinach and cook for another 5 minutes on medium heat until the spinach wilts
  • Add the dried cranberries and chopped pecans and mix thoroughly.
  • Season with salt and pepper
  • Using a spoon, scoop out the flesh from the squash, leaving about a 1-inch border along the sides.
  • Add the squash to the sausage mixture in the skillet.
  • Remove from the heat and divide the sausage filling among the halves.
  • Stuff the squash until the mixture is leveled or a little bit higher.
  • Top with freshly ground black pepper and fresh thyme when servine
  • Prep Time: 20
  • Cook Time: 40 minutes


  • Serving Size: 1/4 squash (328 g)
  • Calories: 521
  • Fat: 37.37 g
  • Carbohydrates: 33.88 g
  • Protein: 22.11 g
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