Summer Grilling Tips
July 28, 2025Ground Elk Brown Butter Sage Stuffing Filled Butternut Squash
Serves
6 Servings
Prep time
30 Minutes
Cook time
1 Hour 30 Minutes
Method
Stovetop & Oven
Warm, savory, and packed with seasonal flavor, this recipe for Ground Elk Brown Butter Sage Stuffing Filled Butternut Squash brings serious comfort to the table. Tender roasted butternut squash halves are filled with a hearty stuffing made from toasted French bread, aromatic vegetables, fresh herbs, and rich, flavorful ground elk. A final drizzle of brown butter infused with crispy sage takes the flavor over the top. It’s a stunning side or a standout main dish that’s perfect for fall gatherings, holiday dinners, or anytime you’re craving something cozy and satisfying.
Recipe and photography by Essence Eats.
Ingredients
- 1 pound Honest Bison Ground Elk
- 3 whole butternut squash (cut into half horizontally, from stem to bottom)
- 2 tablespoons olive oil
- 8 cups French bread (cut into ½ inch cubes)
- 6 tbsp butter (divided)
- 1 cup celery (diced)
- ½ cup carrot (diced)
- 1 white onion (diced)
- 2 tbsp fresh garlic (minced, about 8 cloves)
- ¾ cup dry white wine (or can substitute with chicken broth)
- 3 tbsp fresh sage (divided)
- 1 tbsp fresh thyme (roughly chopped)
- 2 cups chicken broth
- 1 egg (beaten)
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp herbs de provence
Directions
Step 1
Preheat oven to 425 degrees F.
Step 2
Halve the butternut squashes, scoop out the seeds, and place cut side up on a baking sheet.
Step 3
Drizzle the tops with olive oil. Season with salt and pepper.
Step 4
Bake for 45 to 50 minutes, or until just fork-tender. Remove from the oven and let cool.
Step 5
While the butternut squash bakes, make the elk brown butter sage stuffing.
Step 6
Place the bread cubes in a single layer on a baking sheet. Bake for 10 minutes until crisp.
Step 7
Meanwhile, brown the ground elk in a skillet over medium heat, crumbling as it cooks. Cook until it's no longer pink, then remove from skillet and reserve.
Step 8
Melt 4 tablespoons of butter in the same skillet over medium heat. Add the celery, carrot, and onion, and cook until soft, about 5 minutes. Add the garlic, and cook until fragrant, about 1 minute.
Step 9
Pour the white wine into the skillet, and scrape any browned bits from the bottom of the pan. Bring to a simmer, and reduce by about half, about 5 minutes.
Step 10
Place the toasted bread cubes, cooked ground elk, and cooked vegetable mixture, 1 tablespoon of chopped sage, thyme, egg, chicken broth, salt, pepper, garlic powder, onion powder, and herbs de Provence into a large mixing bowl, and stir to combine.
Step 11
Remove the roasted butternut squash halves from the oven. Once the squash is cool enough to handle, scoop out the flesh, leaving a ½-inch thick border around the sides and bottom.
Step 12
Chop up the scooped-out roasted butternut squash and add it to the stuffing mixture.
Step 13
Lower the oven’s temperature to 375 F.
Step 14
Stuff the butternut squash with the stuffing mixture until they’re heaping.
Step 15
Return the squashes to the oven to bake for an additional 30 minutes.
Step 16
While the squashes finish baking, make the sage brown butter. In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Continue to cook until butter begins to brown. As butter browns, add the remaining 2 tablespoons of sage, and cook until crispy, about 1 minute. Remove from heat.
Step 17
Remove the stuffed squashes from the oven and drizzle sage brown butter on top. Enjoy!
- To store the leftovers, place in an airtight container in the fridge for up to 4 days.
- To reheat, add whole stuffed squash to an oven-safe dish and tightly cover with aluminum foil. Bake at 350F for 30 minutes until warm throughout.
Frequently Asked Questions
Featured Products
-
Ground Elk
$20.00With a flavor profile similar to bison with just a hint of sweetness, our Ground Elk is an excellent choice for all your favorite ground meat recipes. A lean source of protein and iron. Approximately 10% fat content.
- 1 lb package
