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    Home » Recipes » Meats » Sausage and Butternut Squash Skillet

    By Amy · Published: Oct 12, 2015 · Updated: May 18, 2020 · This post may contain affiliate links. Please read my disclosure policy 7 Comments

    Sausage and Butternut Squash Skillet

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    Butternut squash, Italian sausage, veggies, herbs and cheese come together in this delicious Sausage and Butternut Squash Skillet.

    Crumbled sausage, squash and peppers in a white bowl beside an orange napkin.

    Honestly, I’ve never even tried to cook anything with butternut squash until last October.  October 6 to be exact.  I never got to finish out the recipe completely, so I figured this October would be the perfect time to finish what I started!

    Better late than never, right?

    Chopped onion, sliced peppers, butternut squash, sausage links and a vegetable peeler on a wood surface.

    Be sure to sharpen your knife before peeling the squash.  I just used an inexpensive potato peeler to peel it, but I had to peel twice to get through the skin.

    Crumbled sausage, cubed squash and vegetables in a skillet over a patterned dish towel.

    The sweet and nutty, buttery flavor of the butternut squash combined with spicy Italian sausage, onion, red pepper and herbs made me wish I hadn’t waited an entire year to re-try making this recipe.

    Grated Parmesan cheese being sprinkled on squash, sausage and vegetables in a cast iron skillet.

    Actually, the first time I attempted this combination I began (but never finished) baking it.  I thought about it a little more and decided I wanted to change it up and cook it on the stove top.

    Because change is good, right?  It was in this case!  🙂

    Crumbled sausage, squash and vegetables in a white bowl beside an orange napkin and two spoons.

     Do me a favor and make this.  Please and thank you.  Oh, and if you’re wanting to integrate some carbs into your meal, serve it over a bed of rice!  🙂

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    Crumbled sausage, squash and peppers in a white bowl beside an orange napkin.

    Sausage and Butternut Squash Skillet


    ★★★★★

    4.5 from 2 reviews

    • Total Time: 42 mins
    • Yield: 4 servings
    Print Recipe
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    Description

    Italian sausage, butternut squash, herbs and cheese come together in this delicious fall-inspired skillet dinner!


    Ingredients

    • 1 tablespoon olive oil
    • 1 (19 ounce) package Italian sausage, casings removed
    • 1 teaspoon ground sage
    • 1/2 tablespoon fresh chopped rosemary
    • 1/2 teaspoon salt (more or less, to taste)
    • 1/2 teaspoon freshly ground pepper (more or less, to taste)
    • 1 (2 pound) butternut squash, peeled, seeded and cut into 1-inch cubes
    • 1 cup chopped yellow onion
    • 1 cup sliced red bell pepper (about 1 medium-sized red bell pepper)
    • 3 teaspoons minced fresh garlic
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup chicken stock
    • 1/2 cup grated Parmesan cheese

    Instructions

    1. In a large skillet (that has a lid), heat the olive oil over medium-high heat. Add the sausage and cook until browned, while breaking into large pieces with a spoon or spatula (about 6-7 minutes).
    2. Add all remaining ingredients (except for cheese) and stir gently to combine. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 18-20 minutes (while stirring occasionally), or until squash is tender.
    3. Top with grated Parmesan cheese.
    • Prep Time: 15 mins
    • Cook Time: 27 mins
    • Category: Main Course
    • Method: Simmer
    • Cuisine: American

    Keywords: sausage and butternut squash skillet

    Inspired by rachaelrayshow.com

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    1. Becca says

      December 02, 2020 at 10:09 pm

      I just made it and it was excellent!! I didn’t have nutmeg so I just left it out. So tasty and we all loved it, except my son who hates squash. What can you do? ‍♀️

      ★★★★★

      Reply
    2. Verniece Smith says

      June 02, 2020 at 9:21 pm

      How about with Polska Kielbasa? Yummy and just as good. Just leave out the Italian spices!

      Reply
    3. Linda says

      March 03, 2018 at 12:26 pm

      Delicious dish! Great way to use our garden squash!

      Reply
      • Amy @ The Blond Cook says

        March 04, 2018 at 2:09 pm

        Thank you so much, Linda!

        Reply
    4. Alyssa says

      May 15, 2016 at 12:43 am

      I was reading through the intro before the recipe regarding how hard it is to peel a butternut squash during prep, but it’s honestly very easy another way!
      First, ditch the peeler.
      Cut the neck of the squash off, and start with that piece (that’s where most of the ‘meat’ is!). Cut that piece into disks about an inch or 2 thick. Lay it flat on your cutting and using your chefs knife, cut the peel off going around in a clock like fashion.
      I rarely peel the seeded section, I use that for roasting. It’s a lot easier, faster and safer to do it this way than to use a tool that is not meant for such a heavy peel!

      Reply
      • Amy @ The Blond Cook says

        May 16, 2016 at 4:20 pm

        Thanks so much, Alyssa! Learn something new every day. That sounds so much easier! 🙂

        Reply
      • Rand says

        October 23, 2018 at 4:57 pm

        I have an OXO Good Grips peeler which made quick work of that squash! Enjoyed the recipe bite way. I added a rough diced apple which I thought added a nice touch.

        ★★★★

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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