Description
A quick and easy fall dinner skillet combining caramelized butternut squash with browned Italian sausage and warm herbs for a cozy, hearty meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
- 1 pound Italian sausage (mild or spicy)
- 1 yellow onion, diced
- 2–3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon fresh thyme leaves, chopped (optional)
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional)
- 1/4 cup chicken broth or water (60 ml)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Peel the butternut squash and cut into roughly 1-inch cubes. Dice the onion finely and mince the garlic cloves. Chop the sage and thyme leaves.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spatula. Cook until browned and no pink remains, about 7-8 minutes. Remove sausage and set aside, leaving rendered fat in the pan.
- Add remaining 1 tablespoon olive oil to the skillet. Add diced onion and cook until translucent and slightly golden, about 5-6 minutes. Add garlic and cook for 30 seconds until fragrant.
- Add butternut squash cubes to the skillet, stirring to coat with oil and aromatics.
- Sprinkle chopped sage, thyme, salt, pepper, and optional red pepper flakes over the squash. Pour in chicken broth or water, cover skillet with a lid, and steam for 8-10 minutes until squash is tender but holds shape. Stir occasionally.
- Return cooked sausage to the skillet and stir to combine. Cook uncovered for 3-4 minutes to evaporate any remaining liquid and meld flavors. Adjust seasoning as needed.
- Serve warm, topped with freshly grated Parmesan cheese if desired.
Notes
Do not overcrowd the pan to ensure proper caramelization. Use medium heat to brown sausage without burning. Fresh herbs add better flavor; if using dried, add earlier. Adjust broth quantity to avoid stewy texture. Pre-cut squash can be used but fresh caramelizes better. For gluten-free, verify sausage ingredients or use gluten-free brand. Coconut oil can substitute olive oil for dairy-free or paleo versions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Fat: 22
- Carbohydrates: 20
- Fiber: 4
- Protein: 20
Keywords: butternut squash, sausage skillet, fall dinner, quick recipe, easy dinner, autumn recipe, savory, one-pan meal