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Best Roasted Butternut Squash and Sausage Skillet Recipe

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This roasted butternut squash and sausage skillet is a happy accident turned dinner party star. Sweet caramelized squash, savory browned sausage, and pops of apple and cranberries come together in one pan for an easy, impressive meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 lbs), peeled, seeded, and cut into 1-inch cubes
  • 1 lb Italian sausage, casings removed
  • 1 medium red onion, cut into 1-inch wedges
  • 1 crisp apple (like Honeycrisp or Fuji), cored and cut into 1-inch chunks
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, roughly chopped
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup dried cranberries
  • 1/4 cup toasted pecans or walnuts

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prep the squash: Using a sharp vegetable peeler, remove the skin from the butternut squash. Cut off the top and bottom, then slice it in half where the narrow neck meets the bulbous bottom. Scoop out the seeds with a spoon. Cut the squash into 1-inch cubes.
  3. Season the squash and onion: In a large bowl, toss the cubed squash and red onion wedges with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the red pepper flakes if using.
  4. Roast the squash: Spread the squash and onion in a single layer on a large baking sheet or directly in your cast-iron skillet. Roast for 20 minutes, stirring halfway through, until fork-tender and starting to brown.
  5. Cook the sausage: While the squash roasts, heat the remaining 1 tablespoon of olive oil in your cast-iron skillet over medium-high heat. Add the Italian sausage, breaking it up with a spatula into bite-sized pieces. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
  6. Add the apple and garlic: Once the sausage is browned, add the apple chunks and minced garlic to the skillet. Cook for 2 minutes, stirring frequently, until the apple starts to soften and the garlic is fragrant.
  7. Combine everything: Remove the roasted squash and onion from the oven and add them to the skillet with the sausage mixture. Add the chopped fresh sage and dried cranberries. Gently toss everything together until well combined.
  8. Finish and serve: Return the skillet to the oven for another 5-7 minutes to let the flavors meld. Remove from the oven, sprinkle with toasted pecans, and serve hot.

Notes

For best results, cut squash into uniform 1-inch cubes. Don’t overcrowd the pan—give the squash space to caramelize. The apple is a key ingredient that adds sweetness and balance. Toast pecans in a dry skillet for 2-3 minutes until fragrant. Can be made ahead: roast squash and cook sausage up to a day in advance, then combine and reheat before serving.

Nutrition

Keywords: butternut squash, sausage, skillet, one-pan, fall recipe, dinner party, easy weeknight dinner

Find it online: https://dahliadishes.com/best-roasted-butternut-squash-and-sausage-skillet-recipe/