Hey y'all! If you're looking for a cozy, flavorful dish that brings comfort and a burst of delicious autumn flavors to your table, this Butternut Squash & Sage Sausage recipe is the answer. The sweet creaminess of butternut squash pairs perfectly with earthy sage and savory sausage, making this dish perfect for chilly nights, family dinners, holiday spreads, or meal prepping for a satisfying lunch. Let's get cooking!
Why You'll Love This
- Simple yet impressive: Uses everyday ingredients but tastes gourmet.
- Packed with flavor: Sweet, savory, and herby with every bite.
- Versatile: Works as a main course or hearty side dish.
- Meal prep friendly: Stays tasty for days and is easy to reheat.
- Wholesome & nourishing: Full of protein, fiber, and seasonal veggies.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into ½-inch cubes (about 3 cups)
- 1 lb (450g) Italian sausage (pork, chicken, or turkey), casings removed
- 2 tablespoon olive oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoon fresh sage leaves, chopped (or 2 teaspoon dried sage)
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- ½ cup low-sodium chicken broth or vegetable broth
- ¼ cup grated Parmesan cheese (optional, for serving)
Directions
Step 1: Prep the Butternut Squash
Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with 1 tablespoon olive oil, a big pinch of salt, and black pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway, until golden and fork-tender.
Step 2: Cook the Sausage
While the squash roasts, heat a large skillet over medium heat. Add remaining 1 tablespoon olive oil. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 7-8 minutes. Use a slotted spoon to transfer to a plate, leaving drippings in the pan.
Step 3: Sauté the Aromatics
Add the diced onion to the skillet. Sauté for 3-4 minutes until softened. Stir in garlic, sage, and red pepper flakes (if using), and cook another 1-2 minutes until fragrant.
Step 4: Combine and Finish
Return sausage to the pan with aromatics. Add roasted butternut squash and pour in chicken broth. Gently stir everything together and simmer for 3-4 minutes to let the flavors meld. Taste, and adjust salt and pepper.
Step 5: Serve
Dish into bowls and finish with a sprinkle of Parmesan cheese, if desired. Serve warm and enjoy!
Notes
- Make ahead: Roast the squash up to 2 days in advance and refrigerate until ready to use.
- Diced pre-cut butternut squash saves prep time—look for it in your grocery produce section.
- For a spicier kick, use hot Italian sausage or double up the red pepper flakes.
Variations
- Vegetarian: Use plant-based sausage and vegetable broth for a meat-free version.
- Sheet Pan Meal: Roast everything (sausage crumbled, squash, onion, sage) on one sheet for easy cleanup.
- Cheesy Bake: Transfer mixture to a casserole dish, top with mozzarella or cheddar, and broil for 2 minutes until bubbly.
Required Equipment
- Baking sheet
- Large skillet
- Sharp knife and cutting board
- Wooden spoon or spatula
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave or on the stovetop until warmed through.
- Freezing not recommended due to texture changes in the squash.
Suggested Pairings & Serving Recommendations
- Serve over creamy polenta, wild rice, or your favorite grain for a heartier meal.
- Add a crisp green salad or steamed green beans as vibrant sides.
- Pair with a glass of dry white wine or apple cider for a festive touch!
Pro Tips
- Ensure even squash cubes for uniform roasting and texture.
- Use fresh sage for the best aromatic flavor, but dried works in a pinch.
- Don't skip browning the sausage—it's key for deep, savory flavor.
FAQ
- Can I use pre-cooked sausage?
- Yes, just slice and brown it lightly with the aromatics, then proceed as directed.
- Can I use other types of squash?
- Absolutely! Acorn or delicata squash work well, but butternut offers the creamiest texture.
- Can I make this dish ahead?
- Yes, you can prepare the full recipe up to 2 days in advance and reheat gently before serving.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 lb (450g) sage pork sausage, casings removed
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, turning halfway, until tender and golden.
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3While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the sausage, breaking up with a spoon, and cook until browned, about 7–8 minutes.
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4Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and sage, cooking for 1 minute more until fragrant.
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5Add the roasted butternut squash to the skillet. Gently stir to combine and heat through. Adjust seasoning to taste and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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