Sausage-Stuffed Honeynut Squash

Let us introduce you to honeynut squash, a newbie on the winter squash scene. As you can tell just from looking at it, it's closely related to the butternut squash so if you can't find honeynut for this recipe you can use small butternut squash.

Sausage-Stuffed Honeynut Squash
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
1 hrs 5 mins
8 squash halves


  • Nonstick cooking spray

  • 4 honeynut squash (about 13 oz each), halved lengthwise, or four very small (about 1 lb.) butternut squash, halved lengthwise

  • 2 tablespoon olive oil

  • 4 ounce bulk pork sausage

  • 1 small onion, halved and thinly sliced (1/2 cup)

  • 2 cloves garlic, minced

  • 1 ½ cup cauliflower florets, finely chopped

  • 1 cup chopped fresh baby spinach

  • ¼ cup dried tart red cherries, chopped

  • ¼ cup salted, roasted pistachios, chopped

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • Chopped fresh Italian parsley

  • Lemon zest

  • Balsamic Reduction


  1. Preheat oven to 400°F. Line a large baking sheet with foil. Coat with nonstick cooking spray. Scoop out seeds from squash. Place cut sides down on prepared baking sheet. Bake 20 minutes for honeynut squash (35 to 40 minutes for butternut halves) or until tender and starting to brown.

  2. In a large skillet heat 1 tablespoon oil over medium. Add sausage, onion, and garlic; cook and stir until sausage is cooked through, breaking up sausage as it cooks. Stir in cauliflower; spread in an even layer in skillet. Cook 4 minutes or until tender and just starting to brown. Stir occasionally, but return cauliflower to an even layer after stirring for best browning.

  3. Remove from heat. Stir in spinach until wilted. Stir in cherries, pistachios, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  4. Turn squash halves cut sides up. Season with additional salt and pepper. Fill cavities with sausage mixture. Bake 10 minutes more. Top with parsley and lemon zest. Drizzle with Balsamic Reduction just before serving. Serves 8.

Balsamic reduction:

In a small saucepan stir together 1 cup balsamic vinegar and 2 tablespoons honey. Bring to boiling; reduce heat. Simmer, uncovered, 25 to 30 minutes or until syrupy and reduced to 1/3 cup. Let cool. Store in an airtight container at room temperature up to 1 day.

Nutrition Facts (per serving)

230 Calories
8g Fat
36g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 230
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 265mg 12%
Total Carbohydrate 36g 13%
Total Sugars 17g
Protein 5g
Vitamin C 41.7mg 209%
Calcium 105mg 8%
Iron 1.9mg 11%
Potassium 782mg 17%
Folate, total 59.7mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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