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+ servings

Stuffed Butternut Squash

Course Dinner, Lunch, Main Dish
Cuisine Paleo
Total Time 1 hour 15 minutes
Servings 2
Calories 45 kcal


  • 1 Butternut squash (large )
  • 1 lb Sausage (casings removed)
  • 1/2 Onion (diced)
  • 1 Garlic clove (minced)
  • 1/2 tsp Marjoram
  • 1 tsp Fennel seed
  • 2 Apples (peeled, cored and chopped)
  • Salt (to taste)
  • Black pepper (to taste)
  • 1/4 cup Almonds (chopped)


  1. Preheat oven to 400 degrees F.
  2. Cut the squash in half lengthwise and remove the seeds. Place the squash face side down on a foil lined baking sheet. Place in the oven and bake for 40-45 minutes, until the squash is fork tender.
  3. While the squash is baking brown the sausage in a skillet over medium high heat, breaking it apart as you go. Add the onions and continue cooking until the onions are translucent, about 5-7 minutes.
  4. Add the apples and cook for an additional 5 minutes.
  5. Add the garlic, marjoram, and fennel seeds and cook for another 1-2 minutes, until fragrant. Season with salt and pepper to taste. Remove from the heat and set aside.
  6. When the squash is done cooking remove from the oven. Turn the squash right side up and scoop out some of the insides, making a trough. Take the scooped out squash and stir it into the sausage mixture.
  7. Spoon the sausage mixture into the butternut squash halves, dividing equally. Top with the chopped almonds.
  8. Place the squash back in the oven and bake for an additional 15-20 minutes, until it begins to brown.
  9. Remove from the oven and serve.
Nutrition Facts
Stuffed Butternut Squash
Amount Per Serving
Calories 45 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 15g94%
Polyunsaturated Fat 11g
Monounsaturated Fat 37g
Cholesterol 130mg43%
Sodium 741mg32%
Potassium 966mg28%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 3g3%
Protein 40g80%
Vitamin A 100IU2%
Vitamin C 0.8mg1%
Calcium 150mg15%
Iron 5.9mg33%
* Percent Daily Values are based on a 2000 calorie diet.