Rainy days in winter have a way of slowing everything down, don’t they? The world feels quieter, the colors outside muted, and suddenly there’s nowhere more inviting than your kitchen. On days like these, cooking becomes more than just a task—it’s a little ritual to nourish yourself and those you love.
We’ve got just the recipe to match the mood. Featuring the hearty butternut squash and our pasture-raised Italian sausage, this dish is the perfect combination of filling and feel-good. If you’re a farm-share subscriber, you already know how excited we are to start cooking with heartier vegetables like this one. But if store-bought is what you’ve got, that’s okay too (as Ina Garten says, “How bad can that be?”).
There’s a reason butternut squash has become such a cold-weather favorite. It’s endlessly versatile—good in soups, pastas, and even desserts—but for us, its real magic comes out when it’s roasted. Sweet, savory, and so satisfying, it’s a vegetable that holds its own as a main course while also keeping things light and healthy. Paired with our signature Italian sausage, which is rich, flavorful, and carefully crafted from our pasture-raised pork, this recipe really shines.
Whether you’re cooking for yourself, your family, or a cozy night in with friends, we hope this recipe brings a little warmth to your winter day. After all, isn’t that what good food is all about?
So, light a candle, turn on some music, and let the rain do its thing. The kitchen is calling!
Stuffed Butternut Squash Recipe
Ingredients
- 2 medium/large butternut squash
- 3 Tbsp avocado oil or olive oil, divided
- Sea salt and black pepper
- 1 lb bulk Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 Tbsp fresh sage leaves, minced*
- 1 Tbsp fresh rosemary leaves, minced*
- 1 Tbsp fresh thyme leaves, minced*
- 3 cups kale, chopped
- 1 medium apple, chopped (Honeycrisp or Pink Lady)
- 1 cup pecans, chopped
- 1/2 cup dried cranberries, apple juice-sweetened
- Sea salt and black pepper to taste
*Dried herbs work in a pinch!
Instructions
1. Roast the Butternut Squash
Preheat your oven to 425°F and line a large baking sheet with parchment paper. Slice the butternut squash lengthwise to create four long halves. Scoop out the seeds and strings, then drizzle each half with 2 Tbsp of oil, and sprinkle generously with sea salt and black pepper. Place the squash face-down on the baking sheet and roast for about 40 minutes, or until fork-tender.
Pro tip: Press the top of the squash to test its softness without removing it from the oven.
2. Cook the Filling
While the squash is roasting, heat a large skillet over medium heat and add the remaining tablespoon of oil. Crumble the sausage into the skillet and cook until it’s about 75% done. Stir in the diced onions and minced garlic, cooking for 2 minutes until fragrant.
Add the fresh herbs, stir, and let the flavors meld for about a minute. Next, toss in the kale, apples, and pecans, cooking until everything is just softened, about 2 minutes. Remove from heat, stir in the dried cranberries, and season the mixture with sea salt and black pepper to taste.
3. Assemble and Broil
Once the squash is done roasting, let it cool for 5 minutes. Carefully scoop out the flesh, leaving about a ¾-inch border around the edges and bottom. (Save the scooped squash for soups, smoothies, or freezing for later!)
Generously spoon the sausage mixture into the hollowed squash halves, pressing down to pack it in. Place the stuffed squash under the broiler for 2-4 minutes, until the tops are golden brown.
4. Serve and Enjoy
Garnish with extra fresh herbs if you’re feeling fancy, and serve warm. Pair with a crisp fall salad or a glass of cider to complete the meal.