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stuffed butternut squash
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5 from 1 vote

Stuffed Butternut Squash

Stuffed butternut squash is filled with only three ingredients, but packed with flavor. The combination of sweet butternut squash, spicy Italian sausage, and tangy goat cheese has quickly become one of my favorite, protein-packed fall meals.
Prep Time25 mins
Cook Time1 hr
Cooling Time10 mins
Total Time1 hr 35 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 4
Calories: 807kcal
Author: Jessica Mode


  • 1 large butternut squash
  • 3 tablespoon ghee or butter melted
  • 1 cup quinoa
  • 1 lb hot Italian sausage
  • 4 oz goat cheese


  • Preheat the oven to 400° F.
  • Cut the butternut squash in half long-wise. Remove the seeds from each half.
  • Using a metal sheet pan, place the butternut squash flesh side up. Rub 1 tablespoon of ghee or melted butter on the flesh of each side of the squash. Season with a dash of salt and pepper. Place in the oven and allow to roast for 1 hour.
  • Meanwhile, cook quinoa according to package.
  • Remove the casing from the Italian sausage. To a skillet, heat 1 tablespoon of ghee over medium heat. Add in the Italian sausage and break into crumbles using a wooden spoon. Cook until no pink remains and sausage is cooked through.
  • Crumble the goat cheese into small bites. Mix the quinoa, Italian sausage crumbles, and goat cheese together.
  • Once the squash has cooked, remove from oven and allow to cool for 10 minutes. Slightly mash the squash to create ample room for the stuffing. Add the quinoa, sausage, and goat cheese mixture to the top of the squash boats.


To save time, prep (cut & de-seed) the squash in the morning or the night before you wish to cook it.


Calories: 807kcal | Carbohydrates: 50g | Protein: 29g | Fat: 55g | Saturated Fat: 24g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Cholesterol: 128mg | Sodium: 943mg | Potassium: 1194mg | Fiber: 7g | Sugar: 4g | Vitamin A: 20230IU | Vitamin C: 42mg | Calcium: 170mg | Iron: 5mg