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Prep time: 20 minutes

Cook time: 40 minutes

Servings: 4-6

*recipe derived and modified from wholesomelicious.com


  • 2 butternut squash

  • 2 Tbsp. olive oil

  • pinch of sea salt

  • 1 pound bear sausage (or any ground sausage of your choice)

  • 1 medium yellow onion, diced

  • 1 large honeycrisp apple, diced

  • 4 oz. mushrooms, diced

  • 2 celery stalks, diced

  • 3/4 cup dried cranberries

  • 1 tsp. onion powder


  • Preheat oven to 375 degrees. Like baking sheet with parchment paper or foil.

  • Prepare butternut squash by cutting in half (long ways), then scoop out the seeds. Brush olive oil on the squash and spring with sea salt. Place squash flesh side down on the baking sheet. Bake for 40 minutes, until squash is tender.

  • While squash is baking, make the filling. Heat large skillet and brown sausage. Remove from skillet and set aside.

  • Put onion in skillet and cook until translucent. Then add in apples, mushrooms, and celery. Continue to cook until all vegetables are softened. Then, stir in cranberries, sausage, and onion powder.

  • Once squash is finished baking, remove some squash to make more room to fill. Add sausage mixture to fill butternut squash. Transfer filled squash back into oven for 4-5 minutes to warm.

  • Remove from oven and enjoy!