Chicken Apple Stuffed Butternut Squash

  • Author: Liz
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 mins
  • Yield: 2
  • Category: Dinner


  • 1 Small to Medium Sized Butternut Squash
  • Your favorite fat {I used Bacon fat + Butter {cause it’s amazing that’s why!}}
  • 1 Medium onion, finely diced
  • 6 oz of mushrooms, cleaned and chopped into bite sized pieces
  • 1lb boneless, skinless chicken breast, cut into bite sized pieces
  • 1 Medium to large Apple {depending how much you like apple}, cut into bite sized pieces
  • Salt + Pepper
  • Dried or Fresh Rosemary, about 2-3 tsp.
  • 1-2 tsp. Dried or Fresh Basil
  • 2 tsp. Apple Cider Vinegar
  • 1 tsp. Dried Thyme
  • 5 Breakfast-Link Sized Sausages, Cooked and cut into bite sized pieces
  • {I used Applegate Farms Chicken Apple Sausages!}


  1. Preheat your oven to 375 {F}
  2. Chop the ends off of your butternut squash and split it long ways down the middle. Then scoop out the guts and seeds of the bottom half {if you’re in the mood, you can save the seeds and roast them up for snack time this week!}
  3. Place them both halves face down { skin side up} in a shallow baking dish {that has sides} and filling it to about a 1/4-1/2 inch of water in the pan. Place it in the oven and bake for 30-45 minutes until the side that’s facing down is roasted and fork tender in the middle!
  4. Filling: While that’s all getting yummy, make your filling!
  5. Heat a big skillet with your fat of choice and add in your onions and mushrooms, you know the drill — let them hang out and start to soften. While that’s happening chop up your apples.
  6. Add in your apples and then chop up your chicken and add that in. Let it all cook.
  7. When it’s almost done add in your spices, apple cider vinegar, salt + pepper and sausages. I also at this point added in more butter, because well …. everything taste better with more butter!
  8. Let it finish cooking, taste test and adjust seasoning as needed.
  9. If it finishes before the BSquash, just turn off the stove and let it sit on the back burner.


This filled two halves with leftover filling — my butternut squash was a medium-small sized one, but if you use a really big one you might need to make extra filling!!