Cheesy Italian Stuffed Butternut Squash is a delicious twist on a comforting classic. You get the natural sweetness of roasted butternut squash filled with a blend of melty cheese, Italian herbs, and maybe some savory sausage or veggies. The combination of creamy, cheesy filling against the tender squash makes every bite so satisfying.
I love making this dish when I want something that feels hearty but still a little lighter than pasta or pizza. The squash holds all the cheesy goodness perfectly, and it’s fun to serve because it looks so pretty right on the plate. I often sprinkle a little extra cheese on top before baking to get that golden, bubbly finish that everyone loves.
This stuffed butternut squash also feels like a great way to sneak healthy veggies into the meal without anyone complaining. I usually pair it with a simple salad or some crusty bread, and it turns into a cozy dinner that feels like a special treat. I think it’s one of those recipes that everyone who tries it asks for again!
Key Ingredients & Substitutions
Butternut squash: Choose a firm, heavy squash with smooth skin. It has a natural sweetness that pairs well with savory fillings. If you can’t find butternut, acorn squash or delicata work fine here.
Italian sausage: This adds great flavor and richness. For a vegetarian option, use cooked lentils or plant-based sausage. You can also swap for ground turkey or chicken to keep it lighter.
Cheese: Mozzarella melts beautifully for a stretchy topping, while Parmesan adds sharpness. Feel free to mix in provolone or fontina for extra creaminess.
Sun-dried tomatoes and fresh herbs: They bring bright, Italian-inspired notes that lift the whole dish. Don’t skip fresh basil or parsley—they add freshness before serving.
How Do You Roast Butternut Squash Perfectly for Stuffing?
Roasting the squash until tender but firm enough to hold filling is key. Here’s what works for me:
- Cut squash in half lengthwise and scoop out seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place squash cut side down on a baking sheet to keep the flesh moist.
- Roast at 400°F (200°C) for about 40-50 minutes. Check tenderness by piercing with a fork—it should go through easily but still hold shape.
- Cool slightly, then scoop out some flesh if needed to fit filling, leaving a sturdy shell.
If you roast too long, the squash can get mushy and hard to fill. Timing and temperature make this step simple and successful!
Equipment You’ll Need
- Large baking sheet – I use this to line the squash for even roasting and easy cleanup.
- Sharp knife and spoon – essential for cutting the squash in half and scooping out seeds and flesh.
- Skillet – for browning sausage and cooking vegetables; it makes prep quicker and easier.
- Mixing spoon or spatula – helps combine the filling ingredients smoothly.
- Cooking spoon – for filling the roasted squash neatly and evenly.
- Baking dish or sheet for final bake – to melt the cheese and get that bubbly, golden top.
Flavor Variations & Add-Ins
- Use cooked quinoa, rice, or even cauliflower rice instead of breadcrumbs for different textures or to make it gluten-free.
- Swap Italian sausage for cooked chicken, turkey, or chopped sun-dried tomato and roasted veggies to customize flavors or go vegetarian.
- Add a touch of balsamic vinegar or a sprinkle of crushed red pepper flakes for extra zing.
- Mix in different cheeses like provolone, fontina, or goat cheese for varied creaminess and flavor.
Cheesy Italian Stuffed Butternut Squash
Ingredients You’ll Need:
For the Squash and Roasting:
- 1 large butternut squash, halved lengthwise and seeded
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Filling:
- 1/2 lb Italian sausage (mild or spicy), casing removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1 cup cooked quinoa or Italian breadcrumbs (optional for texture)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 40-50 minutes to roast the squash, and an additional 10-15 minutes baking time once stuffed, totaling around 1 hour 10 minutes from start to finish. It’s an easy, hands-on recipe with mostly roasting and baking time where the oven does most of the work.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup. Drizzle the halved butternut squash with olive oil and season with salt and black pepper. Place the squash halves cut side down on the baking sheet and roast for 40 to 50 minutes, or until the flesh is tender and easily pierced with a fork.
2. Make the Filling:
While the squash roasts, heat a skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked, around 5 to 7 minutes. Add the chopped onion and sauté until softened, about 3 to 4 minutes. Stir in the garlic and cook for 1 minute until fragrant. Next, add the chopped spinach, sun-dried tomatoes, and fresh basil. Cook for 2 minutes, just until the spinach wilts. Stir in cooked quinoa or breadcrumbs if you’re using them, then season with salt, pepper, and red pepper flakes to taste. Remove the skillet from heat.
3. Stuff and Bake the Squash:
Once the squash is tender, carefully flip the halves cut side up. If there’s any excess liquid or seeds, scoop some out to give more room for the filling. Spoon the sausage and vegetable mixture evenly into each squash half. Sprinkle shredded mozzarella and grated Parmesan cheese generously on top. Return the stuffed squash to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and golden brown.
4. Serve and Enjoy:
Remove from the oven and garnish with fresh parsley or basil for a fresh, colorful finish. Serve warm and enjoy your cheesy, comforting Italian stuffed butternut squash, perfect for a cozy autumn or winter dinner!
Can I Make This Recipe Vegetarian?
Yes! Simply omit the Italian sausage and add extra veggies like mushrooms, zucchini, or cooked lentils for protein. You can also use plant-based sausage alternatives.
How Do I Store and Reheat Leftovers?
Store leftover stuffed squash in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave on medium power.
Can I Use Frozen Butternut Squash?
Fresh squash works best for this recipe, but you can use frozen if it’s fully thawed and drained well. Roast it a bit less time since frozen squash cooks faster.
What Can I Serve With Stuffed Butternut Squash?
This dish pairs nicely with a simple green salad, garlic bread, or roasted vegetables for a complete and balanced meal.