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Easy Roasted Butternut Squash and Sausage Skillet Recipe (25-Minute)

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A quick and easy one-pan meal featuring caramelized butternut squash and savory Italian sausage, ready in just 25 minutes. Perfect for busy weeknights, this crowd-pleasing dish is simple, delicious, and requires minimal cleanup.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds or 900g), peeled, seeded, and cut into ½-inch cubes
  • 1 pound (450g) Italian sausage (sweet or mild), casings removed
  • 2 tablespoons (30ml) olive oil, divided
  • 4 cloves garlic, minced
  • 8–10 fresh sage leaves, roughly chopped (or 1 teaspoon dried sage)
  • 4–5 sprigs fresh thyme, leaves removed (or ½ teaspoon dried thyme)
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2g) freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • ¼ cup (25g) grated Parmesan cheese (for serving)
  • Balsamic glaze (for drizzling, optional)

Instructions

  1. Prep the squash: Peel the butternut squash, cut off both ends, and slice in half where the narrow neck meets the bulbous bottom. Cut the bulb in half lengthwise, scoop out the seeds, and cut everything into ½-inch cubes. You should have about 4 cups of cubed squash.
  2. Cook the sausage: Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of olive oil. Add the sausage (casings removed) and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Transfer sausage to a plate, leaving drippings in the pan.
  3. Roast the squash: Add the remaining 1 tablespoon of olive oil to the skillet with the sausage drippings. Add the cubed squash in a single layer and cook undisturbed for 4-5 minutes until the bottom is deeply golden. Toss the squash, then add the minced garlic, sage, and thyme. Cook for another 5-7 minutes, stirring occasionally, until the squash is tender and caramelized on all sides.
  4. Combine and finish: Return the cooked sausage to the skillet. Add salt, black pepper, and red pepper flakes (if using). Stir together and cook for 1-2 minutes until heated through and flavors meld. Taste and adjust seasoning if needed. Let rest off the heat for 2-3 minutes before serving.
  5. Serve: Transfer to a serving platter or serve directly from the skillet. Garnish with fresh parsley and grated Parmesan cheese. Drizzle with balsamic glaze if desired. Serve hot.

Notes

For best caramelization, pat the cubed squash dry before cooking. Don’t stir the squash too early—let it sit for 4-5 minutes to develop a golden crust. If the squash is hard to cut, microwave it whole for 2-3 minutes first. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water or broth.

Nutrition

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

Find it online: https://goldensimmer.com/easy-roasted-butternut-squash-and-sausage-skillet-recipe-25-minute/