Sheet Pan Butternut Squash with Spicy Italian Sausage

By 5 m read

Butternut Squash and Sausage (Photo by Erich Boenzli)

There’s still butternut squash on the kitchen counter from this year’s harvest. Let’s create another dish to add to my roasted butternut squash soup and butternut squash pasta recipes…Sheet Pan Butternut Squash and Spicy Italian Sausage. It’s also getting a little colder outside, so I’m using some fresh herbs from the garden before they’re done for the season. A very autumnal dish.

Butternut Squash and Sausage - All fresh, all delicious (Photo by Erich Boenzli)
All fresh, all delicious (Photo by Erich Boenzli)

The best part of this recipe: I found all the other ingredients in my pantry. No trip to the store needed. Yay! 

 

The beauty of this recipe is that roasting the sausage releases and renders some of its fat, which then coats the squash in a scrumptious way. And the lemon/parsley mixture added at the end will brighten up the flavors and add some nice acidity. 

 

Like most dishes of this kind, you can switch the butternut squash with your favorite vegetable (maybe yams or Brussels sprouts anyone?). Change the Italian sausage to a chorizo or andouille and add some pears or apples. Maybe even add some roasted walnuts. 

 

What I’m trying to say is that here at maplewoodroad.com, we’re not a cooking show or recipe book…we want you to get inspired by basic recipes that really work and are easy to make. So after you come up with your own idea using the cooking method described here, you’ll get that “I did it myself” moment. Now your Inner Chef is talking 🙂

 

Back to the recipe: Place a rimmed sheet pan in the oven and preheat to 425℉. This is important because you want the pan hot, so that when you toss the mixture onto the sheet pan, it immediately starts rendering the fat from the sausage. 

 

Peel the butternut squash with a vegetable peeler (or sometimes it’s easier to use a sharp chef’s knife). Cut in half lengthwise, scoop out the seeds, and cube into 1/2” pieces. Place in a large bowl.

 

Grab a couple shallots, peel, and cut in two pieces. Grab a couple garlic gloves, peel, and slice. Chop some sage leaves. Add everything to the bowl with the squash.

Butternut Squash and Sausage - Scoring the sausage will render the fat during roasting (Photo by Erich Boenzli)
Scoring the sausage will render the fat during roasting (Photo by Erich Boenzli)

Score the sausage on both sides, being careful not to cut all the way through, and add to the bowl. 

Butternut Squash and Sausage - Next time I’ll add more sage and garlic (Photo by Erich Boenzli)
Next time I’ll add more sage and garlic (Photo by Erich Boenzli)

Add extra-virgin olive oil, salt, and pepper, and mix everything with a large spoon without breaking the sausages apart.

 

Carefully remove the hot sheet pan from the oven and add the contents of the bowl onto it, in one layer. After about 10 minutes of roasting, start tossing and turning everything, every few minutes, to make sure all the ingredients stay evenly coated. 

Butternut Squash and Sausage - Can you smell it? (Photo by Erich Boenzli)
Can you smell it? (Photo by Erich Boenzli)

In the meantime, roughly chop parsley, put into a small bowl. Add freshly squeezed lemon juice, pepper, and maybe a little bit of salt, and mix everything together.

 

When the sausages are cooked through and the squash is soft but not mushy and the kitchen smells delicious (it took about 30 minutes in my oven), carefully remove the hot sheet pan, cut the sausages in 1/2” slices, and divide everything onto two plates. Add some parsley/lemon mixture on top and serve. 

Butternut Squash and Sausage - A scrumptious, autumnal pantry dish (Photo by Erich Boenzli)
A scrumptious, autumnal pantry dish (Photo by Erich Boenzli)

Here’s a pretty neat video showing how to peel a butternut squash:

 

Love one-pan meals? Check out more of our one-pan recipes:

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Butternut Squash and Sausage (Photo by Erich Boenzli)

Sheet Pan Butternut Squash with Spicy Italian Sausage

There’s still butternut squash from this year's harvest. I’m also using some fresh herbs from the garden. A very autumnal dish.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 2

Ingredients
  

Sheet Pan

  • 1 (2-lb) butternut squash, peeled, seeded, and cubed
  • 2 shallots, peeled and cut in half
  • 2 garlic cloves, peeled and sliced
  • 1 lb fresh spicy Italian sausages, scored
  • 1/4 c extra-virgin olive oil
  • 1 Tbsp chopped sage
  • 1 tsp salt and pepper, each

Sauce

  • 1/2 c Italian flat leaf parsley, roughly chopped
  • 1 Tbsp freshly squeezed lemon juice
  • 1 tsp pepper and maybe a little flaky Maldon salt

Instructions
 

  • Place a rimmed sheet pan in the oven and preheat to 425℉. 
  • Peel the butternut squash with a vegetable peeler (or sometimes it’s easier to use a sharp chef's knife). Cut in half lengthwise, scoop out the seeds, and cube into 1/2” pieces. Place in a large bowl.
  • Grab a couple shallots, peel, and cut in two pieces. Grab a couple garlic gloves, peel, and slice. Chop some sage leaves. Add everything to the bowl with the squash.
  • Score the sausage on both sides, being careful not to cut all the way through, and add to the bowl.
  • Add extra-virgin olive oil, salt, and pepper, and mix everything with a large spoon without breaking the sausages apart.
  • Carefully remove the hot sheet pan and add the contents of the bowl onto it, in one layer. After about 10 minutes of roasting, start tossing everything a couple times.
  • In the meantime, roughly chop parsley, put into a small bowl. Add freshly squeezed lemon juice, pepper, and maybe a little bit of salt, and mix everything together.
  • When the sausages are cooked through and the squash is soft but not mushy and the kitchen smells delicious (it took about 30 minutes in my oven), carefully remove the hot sheet pan, cut the sausages in 1/2” slices, and divide everything onto two plates. Add some parsley/lemon mixture on top and serve.

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