For nights when all you want is a cozy dinner try this Sausage and Apple Stuffed Honey Nut Squash. This recipe is very easy and packed with protein and vegetables. If you’re looking for a way to eat healthy while enjoying wonderfully festive, cozy vibes that make this time of year special, this is the recipe for you.
And if you love honey nut squash recipes be sure to try this hearty and vibrant Sausage Butternut Squash Skillet that is done in under 30-minutes!
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Honey nut squash seems to be one of the lesser recognized varieties of winter squash but it’s one of my favorites!
Stuffing it with a herbaceous sausage apple and cranberries mix is my go-to. This combo makes for a healthy and hearty side dish you can serve for the holidays, plus it’s naturally gluten free.
There are plenty of more stuffing options to customize your roasted honey nut squash. Keep reading to explore all of the options!
what is honey nut squash
Honeynut squash is a winter squash cultivar bred from butternut and buttercup squash. It has a similar shape and flavor to butternut squash but averages about half the size. It has a dark orange skin and orange fleshy pulp.
This hybrid variety is mini-sensation that has a sweeter profile and is favored for its small, individual serving size and rich flavor! It is great for this stuffed honeynut squash.
Honey nut squashes are great for roasting because it allows the sugars in the flesh to caramelize, and this maximizes the flavor of the squash. However, it can also be used in any recipe as a substitute for butternut or other winter squash varieties.
Serve this alongside this Apple Cranberry Frisée Salad for a delicious meal!
honey nut squash – this mini sized squash is perfect for individual portions
sausage – any type will work, all you need is two
apple – sweet and crunchy, apples add a delicious balance to this recipe
celery – one stalk to balance out the flavors
mushrooms – use cremini (baby Bella) or shiitake sliced
dried cranberries – for a pop of color and seasonality
How to make sausage stuffed honey nut squash
- Wash and dry the squash. Slice in half lengthwise. Season with oil, salt and pepper and roast at 400F degrees for 30 minutes.
- Meanwhile heat remaining 1 tbsp oil in cast iron. Add sausage without casing and use a wooden spatula to break up the meat. Then add garlic and mushrooms sauté for 5 minutes or until browned.
- Next add the celery and apple, sauté stirring often for 3-5 minutes. Season with salt, pepper, oregano and sweet paprika. Lastly add dried cranberries and stir mixture. Cover and set aside
- When honey nut squash is done, use a fork to loosen up the squash but don’t remove any. Top with sausage and apple stuffing, garnish with fresh herbs and/or nuts and serve.
When I want to make this sausage and apple stuffed honey nut squash, I pair it with seasonal sides such as apple sausage stuffing and maple roasted brussel sprouts and apple salad. You can also find me layering a scoop on top of rice or stuffing it into fall-flavored tacos, burritos, or enchiladas!
There is something extraordinary about this honeynut squash, sausage and apple combination that is to die for. This seasonal side dish will be on repeat at my house specially around the holidays because of it’s convenient size and amazing flavors!
Looking for more tasty ideas for the holidays?
Sausage and Apple Stuffed Honeynut Squash
- 3 whole honeynut squash halved
- 2 tbsp olive oil
- 1 pinch sea salt and pepper
- 2 sausages casing removed
- 5 cremini mushrooms chopped
- 2 cloves garlic minced
- 1 whole apple cubed
- 1 celery stalk chopped small
- 1 tsp oregano
- 1 tsp sweet paprika
- 1/2 cup dried cranberries
- Wash the skin of honey nut squash and pat dry with kitchen towel. Cut in half the lenghtwise. Remove the seeds and clean the cavity well. Brush the squash with 1 tbsp olive oil and season with salt and pepper to taste. Bake at 400F degrees for 30 minutes.
- Meanwhile, heat remaining 1 tbsp oil in cast iron. Add sausage without casing and use a wooden spatula to break up the meat. Then add garlic and mushrooms sauté for 5 minutes or until browned.
- Next add the celery and apple, sauté stirring often for 3-5 minutes. Season with salt, pepper, oregano and sweet paprika. Lastly add dried cranberries and stir mixture. Cover and set aside.
- When honey nut squash is done, use a fork to loosen up the squash but don't remove any. Top with sausage and apple stuffing, garnish with fresh herbs and/or nuts and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.