Stuffed Butternut Squash with Boerewors

I love this time of year. The fall weather slowly approaches, the color of the leaves on the tree are beginning to turn color, and well, it’s comfort food season. That’s probably what I really love about this time of year! Back when our farmer’s market opened for the year, I was browsing some vegetable plants, and a lady next to me was saying that she had purchased from this one particular farmer last year, and the squash planted yielded an abundance of butternut squash. So with that said, I decided to but the plant for four dollars, and went on my merry way. Weeks later that plant began to grow in, and all over my backyard. I was cool with that, and recently after rummaging through the long grass, I also had an abundance of squash! I’ve been waiting for something to make with it for some time now, and I was giving a unique opportunity to also make something with a local sausage maker in Milwaukee.

Stuffed Squash with Boerewors

SA Braai, LLC make really amazing sausage known as Boerewors, typically known by many South Africans, but not so many Wisconsinites, well, at least not until now. This sausage is made with beef and pork and plenty of spices. Let’s just say that this husband and wife are making a really phenomenal sausage. With all of this said, I set out to create something I knew my wife would fall in love with, and hence where the stuffed butternut squash with boerewors came into play.

Let’s get started.


  • 1 cup lentils
  • 1/2 cup of barley
  • 1/2 basmati rice
  • 1 tbsp unsalted butter
  • 1 carrot, diced
  • 1/2 white onion, diced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups of red chard, chopped
  • 2 cups of chicken stock
  • 3 links Boerewors Sausage, casing removed
  • 1 butternut squash, sliced lengthwise in half
  • 2 tbsp canola oil

Start by making the stuffing for your squash. Bring a medium-sized pot to medium-high heat. Add in the butter, and let that melt. Toss in your lentils, rice, and barley and give this a good stir. Cook, and continue to stir for a few minutes. Next add the carrots and onion. Season with salt and pepper, then toss in the red chard. Stir, then add in your chicken stock. Give another good stir, then simmer for 30 minutes. After 30 minutes, remove from the hit, and partially open the lid to prevent it from over cooking.

Preheat your oven to 425 degrees.

Once you have sliced your squash, take a knife and make score marks, about 1/2 inch down. Rub the skin with the canola oil, and place the squash onto a baking sheet, skin side up. Roast in the oven for 45 minutes.

During this time, heat another large skillet on medium-high heat. Add the Boerewors sausage to the preheated skillet, and cook until the sausage is fully cooked. Make sure you crumble it along the way. Add the lentil mixture to the sausage, and give a good toss and stir.

How to make stuffed squash

When the squash are done cooking, let them cool until you can handle the squash, about 10 minutes. Carefully turn the squash over, and use a spoon to remove the cooked squash, leaving the shell in tack.

Add the squash to the lentil and sausage mixture, mixing well, then add this back into the cavity of the squash. Place the stuffed squash back into a preheated 425 degree oven and cook for another 15 minutes, or until the sausage mixture gets nice an crunchy.

Plate and serve.

Stuffed Squash Recipe

The result is nothing but a truly comforting fall recipe. You get this great bite of the lentil mixture. The lentils are not overcooked so there is still a bite to them, and when paired with the chard, and carrots, you know you are in good hands. It reminds you of a warm bite of mashed potatoes, but then you get this great texture and spice of the Boerewors sausage that just brings everything together. Let’s just say my wife fell in love with this one.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Stuffed Butternut Squash with Boerewors”

  1. What an intriguing dish – and beautiful colors. I love the combination of squash with the red chard and sausage. Very nice.

  2. I made this for a staff dinner with a few tweaks to cater to a vegan co-worker. I used mushrooms, olive oil and vegetable stock instead of sausage, butter and chicken stock. Seriously delicious, and so very easy to make. I’m thinking of trying it again this weekend (non-vegan this time) and maybe adding dried cranberries and spinach. Mmmm!

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