Twice Baked Butternut Squash with Sautéd Apples, Sausage & Sage

Sooo sometimes the holidays sneak up on me and then they’re gone before I feel like I even really got to enjoy them. But not this year. This year I am ready. Can you tell with all the squash dishes I’ve been making? I’m taking full advantage of the next few months to eat all the squash, drink all the PSLs and Peppermint Mochas, wear all the sweaters, watch all the scary movies, cook and eat all the weird pumpkin recipes…

Except no pumpkin beer, OK? That stuff is gross.

Anyway, this is a great festive fall dish to really get you into the holiday spirit. Even though its like, 75 outside and it still feels like summer. But just in case you’re ready for fall, I’ve got you.


1 butternut squash, sliced lengthwise, seeds removed
1 tablespoons olive oil
1 yellow onion, diced
1 honeycrisp apple, cored & diced
1/2 pound Italian sausage  (I used chicken, precooked)
1 tablespoon breadcrumbs
1 tablespoon parmesan cheese + more for topping
1 teaspoon fresh sage, chopped + a few leaves for frying
Salt & pepper

Serves 3-4 people

  1. Preheat the oven to 375. Drizzle the squash with olive oil and bake in preheated oven for about 1 hour, until fork tender.
  2. While the squash is baking, heat olive oil in sauté pan. Sauté the onions for about five minutes, until they soften and begin to brown, then add the apples for another 2-3 minutes, until soft.
  3. In a large bowl, mix together the onion mixture, breadcrumbs, cheese and sage.
  4. When the squash is finished roasting, remove from the oven and use a spoon to remove the softened flesh, being careful to leave the shell intact. Break up the softened flesh with a fork and add it to the sausage mixture.
  5. Spoon the sausage mixture back into the squash shells, top with additional parmesan, and bake for another 20-25 minutes, until warm and beginning to brown on top.
  6. Top with fried sage if desired (and why wouldn’t you want to?) and enjoy!

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