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Sausage Stuffed Butternut Squash

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings


  • 2 large or 4 small butternut squash
  • Oil
  • 1 small onion diced
  • ½ lb ground sausage
  • 2 cups cooked barley
  • 1 cup finely chopped kale
  • Salt and pepper to taste


  1. Preheat the oven to 425 degrees.
  2. Separate the bulbed end of the squash from the neck and remove the seeds, leaving behind a bowl-shaped squash. Set the neck aside.
  3. Drizzle oil on the flesh of the squash and spread it around to give it a nice coating. Place the cut side down on a cookie sheet and roast for 35 to 40 minutes or until the flesh is just softened. The squash should still be firm enough to hold its shape when pressed on the outside. Remove from heat and let cool for 5 to 10 minutes.
  4. Meanwhile, in a large skillet saute the onion until just translucent, about 1 minute. Add the sausage and cook until browned, crumbling with a spatula or wooden spoon.
  5. Once browned, remove from heat. Add the barley and kale and toss well to combine. Adjust seasonings.
  6. Spoon the sausage mixture into the hollow squash until full.
  7. Place back on the baking sheet open side up and roast for another 15 to 20 minutes or until warmed through.
  8. Serve immediately.