Ain’t no party like a butternut squash and sausage bake party! (wait, what?!!) When I first made this, the thing that kept going through my mind was “I totally need to have some friends over so we can brunch so hard with this meal” It is SO good.  Even if butternut squash isn’t your thing, this quite possibly will change your mind!

butternut squash and sausage bake

I have to admit….I don’t really cook with butternut squash, which is a real shame because it is pretty gosh darn tasty!  I like making this for breakfast and it is a great eggless option for those of you who are tired of eating eggs in the morning.  I do have to warn you though, I use egg white to help bind the sausage together, but you can totally omit it if you like. You just may have a more crumbly sausage.

Perhaps eggs are LIFE and if that’s the case I suggest scooping everything out and making a scramble or frying a couple of eggs and placing them on top of errr’thang.

butternut squash and sausage bake

Now onto this glorious recipe!


Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


  • 1 lb ground pork
  • 1 tbl dried sage
  • 1 1/2 tsp fennel seeds
  • 1/2 tsp nutmeg
  • 1/4 tsp pepper
  • 1/2 tsp sea salt
  • 1 egg white
  • 2 kale leaves, torn
  • 1 butternut squash, halved and seeds removed
  • drizzle of oil for squash


  1. Preheat oven to 425 degrees.
  2. Cut your butternut squash in half and remove the seeds. Place on baking sheet face up and drizzle oil on the top.
  3. Place in oven and let roast for 35 minutes.
  4. While squash is roasting, take a bowl and mix the seasonings, kale, and egg white with the pork. Set aside.
  5. After 35 minutes remove the butternut squash and scoop out some of the insides to make room for the sausage. Careful, the squash will be HOT.
  6. Stuff the sausage into the squash and reduce the oven temp to 400 degrees.
  7. Cook another 20 minutes then remove and let cool.
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I’ve mentioned this multiple times before, but if you don’t eat pork you can sub with ground beef, turkey, or chicken.  I would try with turkey or chicken 1st before ground beef.

butternut squash and sausage bake


You can freeze this for a few months and will last in your fridge for 4-5 days.

To reheat:

  1. Scoop out everything and microwave for 2-3 minutes
  2. Place on baking sheet and cover with foil. Cook at 350 degrees for 10-15 minutes.
  3. Scoop out and place in a skillet. Mix around until warm about 5 minutes or so


butternut squash and sausage bake


Whole30: yes

Paleo: yes



    • Pretend it's a Donut says:

      Hi! I mix some with the meat and honestly eat the little bit that’s left over right then and there when I’m cooking it lol

  1. Larissa says:

    Delicious! Made this tonight and loved it. It reminded me that I do actually love butternut squash. (Although my husband ate all the filling and left his squash..) I used chard because I didn’t have kale, and it was great. W
    ill definitely make it again.

  2. Anastasia says:

    Made this yesterday – yummy!! Love the seeetness of the butternut squash against the savory sageness of the pork And super easy to make Thanks for the recipe!

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