Harvest Stuffed Butternut Squash with Sausage, Spinach, and Cranberries

Harvest Stuffed Butternut Squash with Sausage, Spinach, and Cranberries is a hearty and festive dish perfect for autumn and winter gatherings. The combination of sweet butternut squash, savory sausage, fresh spinach, crunchy pecans, and tangy cranberries creates a delightful medley of flavors and textures. This recipe is ideal for a special dinner or as a show-stopping holiday side dish.


For the Butternut Squash:

  • 2 medium or large butternut squash
  • 2 tablespoons olive oil
  • ¼ teaspoon salt (or more to taste)
  • Freshly ground black pepper

For the Sausage Filling:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 14 oz spicy Italian sausage, crumbled
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 4 oz fresh spinach
  • ½ cup dried cranberries
  • ½ cup pecans, chopped


  1. Prepare the Butternut Squash:
    • Preheat your oven to 400°F (200°C).
    • Cut the butternut squash in half lengthwise and scoop out the seeds.
    • Brush the cut sides of the squash with olive oil and season with salt and freshly ground black pepper.
    • Place the squash halves cut side down on a baking sheet lined with parchment paper.
    • Roast in the preheated oven for 40-50 minutes, or until the squash is tender and easily pierced with a fork.
  2. Prepare the Sausage Filling:
    • While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
    • Add the diced onion and cook until softened, about 5 minutes.
    • Add the crumbled sausage to the skillet and cook until browned and cooked through, breaking it up with a spoon as it cooks.
    • Stir in the minced garlic and Italian seasoning, cooking for another 1-2 minutes until fragrant.
    • Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
    • Remove the skillet from the heat and stir in the dried cranberries and chopped pecans.
  3. Stuff the Squash:
    • Once the butternut squash is done roasting, remove it from the oven and let it cool slightly.
    • Turn the squash halves over and scoop out a bit of the flesh to create a larger cavity for the filling.
    • Fill each squash half with the sausage mixture, packing it in tightly.
  4. Bake the Stuffed Squash:
    • Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until everything is heated through and the top is slightly crispy.
  5. Serve:
    • Remove the stuffed squash from the oven and let it cool for a few minutes before serving.
    • Serve warm, garnished with additional chopped pecans or fresh herbs if desired.


Harvest Stuffed Butternut Squash with Sausage, Spinach, and Cranberries is a flavorful and nutritious dish that celebrates the bounty of the season. The combination of savory sausage, sweet cranberries, and crunchy pecans, all nestled in tender roasted squash, makes this a standout recipe for any festive occasion. Enjoy this delightful dish as a main course or a stunning side at your next gathering!