Cheesy Baked Butternut Squash

As the temperatures drop and the days get shorter, our cravings for hearty, dishes reach an all-time high. This Cheesy Baked Butternut Squash is stuffed with Boursin cheese, cherry tomatoes, and Italian sausage is exactly the kind of comfort food that’s perfect for a crisp autumn evening. Imagine creamy, garlicky cheese melding with the natural sweetness of roasted butternut squash, topped with savory crumbles of Italian sausage—each bite a mix of warm flavors, textures, and pure coziness. 

Butternut squash is not only packed with vitamins A and C, but it also has that beautiful natural sweetness that complements savory ingredients like Boursin cheese and Italian sausage. Roasting the squash enhances its sweetness, making it melt-in-your-mouth tender, which pairs wonderfully with the creamy Boursin and juicy, roasted cherry tomatoes. 

Boursin cheese, with its creamy texture and punch of garlic and fine herbs, melts perfectly into the roasted squash. This creates an almost fondue-like center that you’ll want to scoop up with each bite. And the Italian sausage, whether you go with spicy or mild, adds a satisfying savoriness, rounding out the flavors and turning this dish into a full meal. 

Give the squash a head start by roasting it solo for 30 minutes before stuffing it with other ingredients. This ensures that it’s fork-tender, which makes blending it with the other ingredients easy and flavorful. If you’ve never cooked with Boursin cheese before, it’s a game-changer for adding an extra layer of creaminess. It melts seamlessly, so when you place it in the cavity of each squash half, it blends beautifully into the squash, adding just the right amount of herbed richness.

While the squash is roasting, crumble and cook the Italian sausage until it’s browned and crispy. This not only adds flavor but also adds a bit of texture, which is the perfect contrast to the creamy squash mixture. Don’t skip the fresh basil or parsley garnish! Fresh herbs add a vibrant pop of color and a subtle freshness that lightens the overall richness of the dish. 

Serve this stuffed butternut squash as a main course alongside a simple green salad or roasted Brussels sprouts for a seasonal side. This dish is everything you want in a fall meal: cozy, rich, and satisfyingly hearty. With minimal ingredients and easy prep, it’s the perfect dish for a quiet night in or to impress at a holiday gathering. Whether you’re new to cooking or a seasoned pro, this dish is sure to make you a fan of fall flavors all over again.

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Dinner

American

Yield: 2

Author: Erika Barnett

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Cheesy Baked Butternut Squash

Prep time: 5 MinCook time: 1 HourTotal time: 1 H & 5 M

This Cheesy Baked Butternut Squash is a cozy, fall-inspired dish that combines creamy, herb-infused cheese with sweet, tender roasted squash and savory crumbles of Italian sausage. Finished with juicy roasted tomatoes and fresh herbs, each bite is a perfect balance of warm, comforting flavors and textures.

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Ingredients

• 1 large butternut squash, halved and seeds removed
• 1 package (5.2 oz) Boursin cheese (Garlic & Fine Herbs flavor works well), halved
• 1 cup cherry tomatoes
• ½ onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• ½ lb Italian sausage (mild or spicy, your choice)
• salt and pepper, to taste
• 1 tsp Italian seasoning
• fresh basil or parsley, for garnish

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
2. Place the halved butternut squash cut-side up on the baking sheet. Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Roast the squash for 30 minutes to give it a head start.
3. After 30 minutes, remove the squash from the oven. In the cavity of each squash half, add the sliced onions, cherry tomatoes, and garlic. Place half a round of Boursin cheese in the center of each squash half.
4. Return the squash to the oven and bake for another 30 minutes, or until the squash is tender, the cheese is melted, and the tomatoes have burst.
5. While the squash is roasting, heat a skillet over medium heat. Cook the Italian sausage until browned and fully cooked, breaking it up into small crumbles. Once done, set aside.
6. Once fully cooked, remove the squash from the oven. Using a fork, gently shred the roasted butternut squash into the cheese, onions, tomatoes, and garlic, combining everything into a creamy, flavorful mixture right in the squash. Then add the cooked Italian sausage.
7. Scoop the mashed, cheesy butternut squash mixture onto plates. Garnish with fresh basil or parsley for a pop of color and freshness.

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