Go Back
+ servings
Red Kuri squash on a white platter

Sausage Stuffed Red Kuri Squash Recipe

Say hello to your new favorite winter squash! Sweet and nutty Red Kuri Squash with sausage, cheese, and homemade breadcrumbs is an easy stuffed squash recipe that's full of flavor.
Course Main Dish
Cuisine American
Keyword hokkaido pumpkin, kuri squash, kuri squash recipe, red kuri squash, red kuri squash recipe, Stuffed Squash, winter squash, winter squash recipes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 757kcal


  • 4 links Italian sausage
  • 2 medium red Kuri squash halved; depending on size and how many you're serving, with a larger squash, you may need only 1
  • 2 slices bread
  • ½ cup milk
  • 2 cloves garlic minced
  • 1 egg
  • ¼ cup parsley
  • 2 tsp. crushed red pepper
  • ½ cup grated cheddar
  • olive oil
  • salt to taste


  • Preheat the oven to 375°F and grease a small pan with olive oil. The pan should fit two halves of squash placed side by side.
  • Break 2 slices of bread into pieces and soak them in ½ cup milk for 5 minutes.
  • Remove the crust of the bread and break it into crumbs with your hands or a food processor. Leave the crust crumbs aside for topping. Squeeze the bread slices to wring out most of the milk.
  • Mince 2 cloves garlic and ¼ cup parsley. Remove 4 links Italian sausage meat from the casing.
  • Meanwhile, cut 1-2 medium red Kuri squash in half and remove the fibers and seeds. You may only need 1 squash if your squash is larger (in which case, halve each half for a total of 4, if feeding 4).
  • Slice a sliver off of the bottom of each squash half so the halves sit flat, then place them in the oiled pan.
  • In a large mixing bowl, add the sausage, bread crumbs, garlic, parsley, and 2 tsp. crushed red pepper in with 1 egg, and mix well.
  • Add a little salt to the mixture, if necessary. Be careful not to oversalt, as your Italian sausage may already have a high salt content.
  • Stuff your squash halves with the Italian sausage mixture.
  • Top with the breadcrumbs and sprinkle with olive oil and ½ cup grated cheddar.
  • Roast in your preheated oven for about 30 minutes covered with aluminum foil, and then another 30 minutes uncovered, until the squash is tender when you poke it with a fork. The cheddar on top should be a nice golden brown.


  • The squash peel is edible, so enjoy!


Calories: 757kcal | Carbohydrates: 70g | Protein: 30g | Fat: 44g | Saturated Fat: 17g | Cholesterol: 144mg | Sodium: 1076mg | Potassium: 2806mg | Fiber: 12g | Sugar: 18g | Vitamin A: 10277IU | Vitamin C: 86mg | Calcium: 383mg | Iron: 6mg