This Sausage and Sage Butternut Squash recipe combines sweet roasted squash, savory sausage, and earthy sage for a comforting autumn meal. It’s an easy sheet pan dinner with minimal effort and maximum flavor. Your house will smell incredible as the ingredients caramelize together perfectly.
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Why You’ll Love This Sausage and Sage Butternut Squash
- Perfect flavor harmony: Sweet squash balances savory sausage with aromatic sage.
- Effortless elegance: Simple ingredients roasted on one pan for minimal cleanup.
- Versatile for any occasion: Works as a main, over pasta, or a holiday side.
- Meal prep superstar: Reheats beautifully and develops more flavor overnight.
Ingredients & Tools
- 1 medium butternut squash (about 2-2.5 lbs)
- 1 lb Italian sausage (sweet or hot, casings removed)
- 3 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- ¼ cup fresh sage leaves, plus 2 tbsp chopped
- 1 tsp smoked paprika
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese
- 2 tbsp maple syrup or honey
- 1 tbsp balsamic vinegar
Tools: Large baking sheet, parchment paper or silicone mat, large mixing bowl, sharp chef’s knife, cutting board
Notes: The quality of your sausage really makes a difference here—go for one with good seasoning. And don’t skip the fresh sage! Dried just doesn’t provide the same aromatic punch or that wonderful crispy texture when roasted.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 28 g |
| Carbs: | 28 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your squash. Look for butternut squash that feels heavy for its size with a firm, matte skin. Avoid any with soft spots or shiny skin, which can indicate it was picked too early.
- Sausage selection matters. Whether you prefer sweet or hot Italian sausage, try to find one with natural casings from a butcher if possible. The flavor is noticeably better than pre-packaged varieties.
- Don’t overcrowd the pan. This might be the most important tip! If everything is too crowded, the squash will steam instead of roast. Use two pans if necessary for proper browning.
- Fresh vs dried sage. I really can’t emphasize enough how much better fresh sage works here. The dried version loses its magic when roasted and can become bitter rather than fragrant.
- Prepping ahead. You can chop the squash and onion up to a day in advance—just store them in airtight containers in the refrigerator to save time when you’re ready to cook.
How to Make Sausage and Sage Butternut Squash
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat. This makes cleanup so much easier and prevents sticking. While the oven heats, peel your butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon. Then cut it into 1-inch cubes—try to keep them roughly the same size so they cook evenly.
Step 2: In a large mixing bowl, combine the cubed squash, chopped onion, 2 tablespoons of olive oil, smoked paprika, salt, and black pepper. Toss everything together until the squash and onions are evenly coated. You’ll notice the squash starts to glisten—that’s exactly what you want! The oil helps the seasonings stick and promotes that beautiful caramelization we’re after.
Step 3: Spread the squash and onion mixture in a single layer on your prepared baking sheet. Roast for 15 minutes—this initial roasting gives the squash a head start since it takes longer to cook than the sausage. Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat and cook the sausage, breaking it up with a spoon until it’s browned and cooked through.
Step 4: Remove the baking sheet from the oven after 15 minutes—the squash should be starting to soften but not yet browned. Add the cooked sausage, minced garlic, and whole sage leaves to the pan, gently tossing everything together. The trick is to distribute the sausage and sage evenly so every bite gets a bit of everything.
Step 5: Return the pan to the oven and roast for another 15-20 minutes, or until the squash is tender and caramelized at the edges, and the sage leaves have become crispy. You’ll know it’s ready when your kitchen smells absolutely incredible and the squash is easily pierced with a fork.
Step 6: While the dish finishes roasting, whisk together the maple syrup and balsamic vinegar in a small bowl. When you remove the baking sheet from the oven, drizzle this mixture over everything—it adds a wonderful sweet-tangy glaze that enhances all the other flavors. Sprinkle with the grated Parmesan and remaining chopped sage, then give everything one final gentle toss before serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; squash texture may soften slightly.
- Reviving: Reheat on a baking sheet at 350°F for 10-15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Creamy polenta — The soft, comforting texture makes the perfect base for soaking up all the delicious juices from the squash and sausage.
- Garlic sautéed spinach — Adds a pop of vibrant green and fresh flavor that cuts through the richness of the dish beautifully.
- Crusty bread — Perfect for mopping up every last bit of flavor from your plate—no one will want to leave anything behind.
Drinks
- Medium-bodied red wine — A Chianti or Pinot Noir complements the savory sausage and sweet squash without overpowering either element.
- Apple cider cocktail — The autumn spices in the cider echo the warm, comforting notes in the dish for a perfectly seasonal pairing.
- Amber ale — Its caramel malt character stands up to the robust flavors while cleansing the palate between bites.
Something Sweet
- Spiced pear galette — The delicate pastry and warm spices continue the autumn theme without being too heavy after your meal.
- Dark chocolate pots de crème — Rich, silky, and sophisticated, providing a beautiful contrast to the savory main course.
- Maple walnut ice cream — The maple echoes the glaze in your main dish while the nuttiness provides a satisfying crunch to end the meal.
Top Mistakes to Avoid
- Cutting squash unevenly. If some pieces are much larger than others, they’ll cook at different rates, leaving you with some undercooked and some overcooked squash—aim for consistent 1-inch cubes.
- Adding sausage raw. Pre-cooking the sausage ensures it gets properly browned and renders its fat, which would otherwise make your dish greasy if added raw to the baking sheet.
- Overcrowding the pan. When ingredients are too crowded, they steam instead of roast, preventing that beautiful caramelization we’re after—use two pans if needed.
- Using dried sage instead of fresh. Dried sage becomes bitter when roasted and lacks the aromatic quality and crispy texture that makes fresh sage so special in this recipe.
Expert Tips
- Tip: For extra crispy sage, set aside a few whole leaves and fry them quickly in a teaspoon of olive oil while the dish finishes roasting—use them as a garnish for added texture and visual appeal.
- Tip: If you prefer vegetarian version, substitute the sausage with chopped mushrooms and walnuts—they provide similar meaty texture and umami flavor that works wonderfully with the squash.
- Tip: For deeper flavor, toss the squash with a tablespoon of tomato paste along with the oil and spices—it adds richness and helps with browning.
- Tip: Make it ahead by roasting everything except the final glaze and cheese, then refrigerate and reheat at 350°F, adding the glaze and Parmesan just before serving.
- Tip: If your squash seems particularly watery, pat the cubes dry with paper towels before seasoning—this ensures better browning and concentration of flavors.
FAQs
Can I use pre-cut butternut squash from the store?
Absolutely! It saves time, though you might pay a bit more. Just check that the pieces are relatively uniform—sometimes pre-cut squash has uneven sizes that can affect cooking time. If they’re smaller than 1-inch, reduce the initial roasting time by about 5 minutes to prevent overcooking.
What if I can’t find fresh sage?
While fresh is definitely preferred, in a pinch you could use 2 teaspoons of dried rubbed sage mixed with the oil before roasting. The flavor will be different—more earthy than aromatic—but still pleasant. Alternatively, fresh thyme or rosemary would make interesting substitutions with their own unique character.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. To reheat, spread on a baking sheet and warm at 350°F for about 10-15 minutes until heated through. The microwave works too but won’t maintain the same texture—the squash may become slightly softer and the sausage less crispy.
Can I freeze this dish?
You can, though the texture of the squash may become slightly softer upon thawing. Freeze in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating. I’d recommend adding fresh Parmesan and sage after reheating to brighten up the flavors.
What other squash varieties would work?
Acorn squash, delicata squash (you don’t even need to peel it!), or even sweet potatoes would be delicious alternatives. Adjust cooking times slightly based on the density of your chosen vegetable—sweet potatoes might cook a bit faster, while acorn squash could take a few minutes longer.
Sausage And Sage Butternut Squash
Make this easy Sausage and Sage Butternut Squash sheet pan dinner for a flavorful autumn meal. Minimal effort, maximum flavor! Get the recipe now.
Ingredients
For the Ingredients
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1 medium butternut squash (about 2-2.5 lbs)
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1 lb Italian sausage (sweet or hot, casings removed)
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3 tbsp olive oil (divided)
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1 large yellow onion (chopped)
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4 cloves garlic (minced)
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¼ cup fresh sage leaves (plus 2 tbsp chopped)
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1 tsp smoked paprika
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½ tsp crushed red pepper flakes (optional)
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Salt and black pepper (to taste)
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½ cup grated Parmesan cheese
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2 tbsp maple syrup or honey
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1 tbsp balsamic vinegar
Instructions
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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat. While the oven heats, peel your butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon. Then cut it into 1-inch cubes—try to keep them roughly the same size so they cook evenly.01
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In a large mixing bowl, combine the cubed squash, chopped onion, 2 tablespoons of olive oil, smoked paprika, salt, and black pepper. Toss everything together until the squash and onions are evenly coated.02
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Spread the squash and onion mixture in a single layer on your prepared baking sheet. Roast for 15 minutes. Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat and cook the sausage, breaking it up with a spoon until it’s browned and cooked through.03
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Remove the baking sheet from the oven after 15 minutes. Add the cooked sausage, minced garlic, and whole sage leaves to the pan, gently tossing everything together.04
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Return the pan to the oven and roast for another 15-20 minutes, or until the squash is tender and caramelized at the edges, and the sage leaves have become crispy.05
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While the dish finishes roasting, whisk together the maple syrup and balsamic vinegar in a small bowl. When you remove the baking sheet from the oven, drizzle this mixture over everything. Sprinkle with the grated Parmesan and remaining chopped sage, then give everything one final gentle toss before serving.06
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