Cheesy Italian Stuffed Butternut Squash is a beautiful dish that brings together the sweet, tender goodness of roasted butternut squash with a melty, cheesy filling packed with Italian flavors. Think gooey cheese, flavorful herbs, and maybe a bit of savory tomato sauce all nestled inside a cozy squash boat. It’s like a warm hug on a plate, full of comforting tastes and textures that everyone tends to love.
I love making this recipe when I want something that feels special but isn’t too complicated. The best part for me is how the natural sweetness of the squash balances out the richness of the cheese and the herbs. I usually add a sprinkle of fresh basil or oregano on top just before serving—it adds a fresh punch that makes you want to take another bite right away. Plus, it’s a great way to sneak in some veggies without anyone even noticing.
One of my favorite ways to serve this is as a main dish for a cozy weeknight dinner or as a side at a family gathering. It pairs well with a simple green salad or some crusty bread to soak up any extra cheesy filling. I’ve found that people often ask for seconds, which makes me happy because it means this dish really hits the spot! It’s also a lovely choice for fall and winter when squash is in season and everyone is craving something warm and hearty.
Key Ingredients & Substitutions
Butternut Squash: This squash is naturally sweet and tender when roasted. If you can’t find butternut, acorn or delicata squash work well too. Just adjust roasting time as they may cook faster.
Italian Sausage: It adds a nice savory, spiced flavor. For a vegetarian twist, try cooked mushrooms or lentils instead. You can also use ground turkey or chicken for a lighter option.
Cheese: Mozzarella melts beautifully and gives that gooey texture. Parmesan adds nuttiness. You can swap mozzarella with provolone or fontina and use Pecorino Romano if Parmesan isn’t handy.
Herbs & Spices: Dried oregano and basil bring classic Italian taste. Fresh herbs like thyme or basil sprinkled on top brighten the dish. Crushed red pepper flakes are optional but add a nice kick.
How Can I Easily Roast & Scoop the Butternut Squash?
Roasting the squash well is key to tender, flavorful shells and filling.
- Cut squash in half lengthwise and scoop out seeds before roasting.
- Brush cut sides with olive oil and season simply; this helps caramelization.
- Roast cut-side up around 40-50 minutes until soft but holding shape.
- Carefully scoop out flesh with a spoon, leaving about a 1/2-inch border. This keeps the halves sturdy enough to hold the filling.
- Keep the scooped-out flesh to mix into your filling—it adds moisture and flavor!
Patience roasting and gently scooping makes stuffing easier and keeps the presentation pretty.
Equipment You’ll Need
- Baking sheet – I use this to roast the squash; it holds everything securely and makes cleanup easier.
- Sharp knife and cutting board – essential for halving and scooping out the squash safely and efficiently.
- Spoon – a large spoon helps you scoop out the flesh without breaking the shell.
- Skillet or frying pan – perfect for cooking the sausage, onions, and garlic until browned and flavorful.
- Mixing spoon or spatula – I prefer a spatula to combine the filling ingredients smoothly.
- Baking dish or oven-proof skillet – to bake the stuffed squash until bubbly and golden.
Flavor Variations & Add-Ins
- Swap Italian sausage for cooked mushrooms or lentils for a vegetarian version that still packs flavor.
- Add chopped spinach or kale to boost greens and nutrients in the filling.
- Use different cheeses like provolone, fontina, or Pecorino Romano for a flavor twist.
- Mix in crushed red pepper flakes or fresh herbs like parsley for extra spice and brightness.
Cheesy Italian Stuffed Butternut Squash
Ingredients You’ll Need:
For the Squash:
- 1 medium butternut squash (about 2-3 pounds), halved and seeded
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
For the Filling:
- 1/2 pound Italian sausage (mild or spicy, casings removed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup crushed tomatoes or marinara sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh thyme or basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep and around 55-70 minutes to cook. The squash roasts for 40-50 minutes, and then baking the stuffed halves takes another 15-20 minutes. It’s great for a cozy dinner plan!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Place the halved butternut squash cut-side up on a baking sheet. Drizzle the cut sides with olive oil, and sprinkle with salt and pepper. Roast for about 40-50 minutes until the flesh is tender but still holds its shape.
2. Prepare the Filling:
While the squash roasts, heat a skillet over medium heat. Cook the Italian sausage, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Transfer the sausage to a bowl and drain any excess fat if needed.
In the same skillet, sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for one more minute.
Return the sausage to the skillet along with the onions and garlic. Stir in crushed tomatoes or marinara sauce, oregano, basil, and crushed red pepper flakes if used. Simmer for 5 minutes to blend the flavors, seasoning with salt and pepper to taste.
3. Stuff and Bake the Squash:
Remove the roasted squash from the oven. Carefully scoop out some of the flesh into a bowl, leaving about a 1/2-inch border so the squash keeps its shape.
Mix the scooped squash with the sausage filling, then stir in half of the mozzarella and Parmesan cheese. Spoon the filling evenly back into the squash halves.
Top with the remaining mozzarella and Parmesan. Return the stuffed squash to the oven and bake for 15-20 minutes, until the cheese is melted, bubbly, and slightly golden.
Garnish with fresh thyme or basil if you like, and serve warm for a cheesy, comforting Italian meal!
Can I Make This Recipe Vegetarian?
Absolutely! Simply swap the Italian sausage for cooked mushrooms, lentils, or a plant-based sausage alternative. Sauté them with the onions and garlic for a flavorful filling.
How Do I Store Leftovers?
Store any leftover stuffed squash in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Use Frozen Butternut Squash?
Yes, but be sure to thaw it completely and drain any excess moisture before using. This helps prevent the stuffed squash from becoming too soggy.
Can I Prepare This Dish Ahead of Time?
Definitely! You can prepare the filling and roast the squash in advance. Assemble and bake just before serving for the best cheesy, melty finish.