Mouthwatering Roasted Butternut Squash with Sausage

Here is my go-to roasted butternut squash with sausage recipe, featuring tender cubed squash, savory Italian sausage, and simple seasonings that come together in one pan for an easy weeknight dinner.

This dish has become a regular on our dinner table, especially during fall when butternut squash is at its best. My kids actually ask for seconds, which is saying something when it comes to vegetables!

What Kind of Butternut Squash Should I Use?

You can absolutely use pre-cut butternut squash cubes from the grocery store to save yourself time and effort – that’s what this recipe calls for and it works perfectly. If you prefer to buy a whole butternut squash and cube it yourself, look for one that feels heavy for its size with a smooth, tan skin and no soft spots. When cutting your own, aim for cubes that are roughly 1-inch in size so they roast evenly. Fresh butternut squash will keep in your pantry for several weeks, but once you cut it up, use it within a few days for the best flavor and texture.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Butternut squash cubes: If you can’t find pre-cut cubes, grab a whole butternut squash and cube it yourself – just peel, seed, and cut into 1-inch pieces. You can also swap for acorn squash, delicata squash, or even sweet potatoes cut into similar-sized chunks.
• Pre-cooked sausage: Any pre-cooked sausage works here – chicken apple, Italian, bratwurst, or even turkey sausage. If you only have raw sausage, brown it in a skillet first, then slice and add to the pan.
• Spike Seasoning: Don’t have Spike? Try garlic powder mixed with onion powder, or use your favorite all-purpose seasoning blend. Even just extra salt and pepper will work fine.
• Dried herbs: Fresh herbs are always great if you have them – use about 3 times the amount (so 1 tablespoon fresh thyme and 1½ teaspoons fresh sage). Rosemary or oregano can pinch-hit for either herb.
• Balsamic vinegar: Red wine vinegar or even a squeeze of lemon juice will give you that tangy brightness if you’re out of balsamic.
• Parmesan cheese: Romano, Pecorino, or even sharp cheddar will work. You can also skip the cheese entirely if needed.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting butternut squash is overcrowding the pan, which causes the squash to steam instead of getting those nice caramelized edges – make sure to spread the cubes in a single layer with some space between them.

Another common error is not cutting the squash pieces evenly, so aim for uniform 1-inch cubes to ensure everything cooks at the same rate and you don’t end up with some pieces mushy while others are still hard.

Don’t add the sausage at the beginning since it’s already pre-cooked – toss it in during the last 10-15 minutes of roasting to warm it through without drying it out.

For extra flavor, try flipping the squash halfway through cooking and save the Parmesan cheese for the very end, sprinkling it on during the last 5 minutes so it gets golden but doesn’t burn.

What to Serve With Roasted Butternut Squash with Sausage?

This hearty dish is pretty much a complete meal on its own, but I love serving it over a bed of fluffy rice or creamy polenta to soak up all those good flavors. A simple arugula or spinach salad with a light vinaigrette cuts through the richness of the sausage and adds a nice fresh contrast. If you want to make it even more filling, crusty bread or dinner rolls are perfect for mopping up any leftover bits from the pan. For a cozy fall dinner, try pairing it with roasted Brussels sprouts or green beans to round out the meal.

Storage Instructions

Refrigerate: This roasted butternut squash and sausage combo keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day when all those flavors have had time to meld together. It makes such a great leftover lunch or easy dinner!

Freeze: You can definitely freeze this dish for up to 3 months in freezer-safe containers or bags. Just keep in mind that the squash might get a bit softer after freezing, but it still tastes great. I like to portion it out into individual servings before freezing for easy grab-and-go meals.

Warm Up: To enjoy your leftovers, just pop them in the oven at 350°F for about 10-15 minutes until heated through, or microwave on medium power. If you’re reheating from frozen, let it thaw overnight in the fridge first. Add a fresh sprinkle of Parmesan cheese right before serving if you want!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1200
• Protein: 38-46 g
• Fat: 54-67 g
• Carbohydrates: 95-105 g

Ingredients

For the roasted squash and sausage:

• 2 lb butternut squash cubes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp spike seasoning blend
• Salt, as needed
• Freshly ground black pepper, to taste
• 6 links pre-cooked sausage

For the topping:

• 1/3 cup coarsely grated parmesan cheese (optional)

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 400°F (200°C).

Prepare a large baking sheet by spraying it with non-stick spray or misting it lightly with olive oil to prevent sticking.

Step 2: Prepare the Olive-Balsamic Seasoning and Toss Squash

• 2 lb butternut squash cubes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp Spike seasoning blend

In a small bowl, whisk together the olive oil, balsamic vinegar, dried thyme, dried sage, and Spike seasoning blend.

Place the butternut squash cubes in a large mixing bowl, then pour the olive-balsamic mixture over the squash.

Toss well to ensure the cubes are evenly coated.

Step 3: Roast the Squash

• salt, as needed
• freshly ground black pepper, to taste

Spread the coated squash cubes evenly on the prepared baking sheet.

Season with salt and freshly ground black pepper to taste.

Place the baking sheet in the oven and roast the squash for 20 minutes, allowing it to begin caramelizing.

I always like to season with an extra sprinkle of black pepper at this point for more depth of flavor.

Step 4: Prepare Sausages and Add to Sheet Pan

• 6 links pre-cooked sausage

While the squash starts roasting, trim the ends off the sausage links and slice each one diagonally into pieces about one inch wide.

After the squash has roasted for 20 minutes, remove the baking sheet from the oven, turn the squash cubes over (or just stir if you prefer), and tuck the sausage pieces among the squash, placing each piece with a flat side down for better browning.

Step 5: Roast Sausage and Squash Together

Return the baking sheet to the oven and roast for another 20 minutes.

After 10 minutes, take the sheet pan out again and flip each piece of sausage to ensure even browning, then continue roasting for the final 10 minutes.

This extra flip really makes a difference in the color and flavor of the sausage, so I recommend not skipping it!

Step 6: Add Parmesan and Melt

• 1/3 cup coarsely grated Parmesan cheese (optional)

Sprinkle the roasted squash and sausage with the grated Parmesan cheese (if using).

Place the sheet pan back in the oven for just a few minutes, until the cheese melts and starts to turn slightly golden.

For a more intense taste, sometimes I like to let the Parmesan get a bit crispy on the edges.

Step 7: Serve Hot

Remove the pan from the oven and serve the squash and sausage hot.

For extra flavor, consider serving with your favorite spicy mustard for dipping.

Mouthwatering Roasted Butternut Squash with Sausage

Delicious Mouthwatering Roasted Butternut Squash with Sausage recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 27 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings: 4

Calories: 1125

Ingredients Method

Ingredients

  

For the roasted squash and sausage:

• 2 lb butternut squash cubes
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp Spike seasoning blend
• salt, as needed
• freshly ground black pepper, to taste
• 6 links pre-cooked sausage

For the topping:

• 1/3 cup coarsely grated Parmesan cheese (optional)

Method

 

1. Preheat your oven to 400°F (200°C). Prepare a large baking sheet by spraying it with non-stick spray or misting it lightly with olive oil to prevent sticking.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, dried thyme, dried sage, and Spike seasoning blend. Place the butternut squash cubes in a large mixing bowl, then pour the olive-balsamic mixture over the squash. Toss well to ensure the cubes are evenly coated.
3. Spread the coated squash cubes evenly on the prepared baking sheet. Season with salt and freshly ground black pepper to taste. Place the baking sheet in the oven and roast the squash for 20 minutes, allowing it to begin caramelizing. I always like to season with an extra sprinkle of black pepper at this point for more depth of flavor.
4. While the squash starts roasting, trim the ends off the sausage links and slice each one diagonally into pieces about one inch wide. After the squash has roasted for 20 minutes, remove the baking sheet from the oven, turn the squash cubes over (or just stir if you prefer), and tuck the sausage pieces among the squash, placing each piece with a flat side down for better browning.
5. Return the baking sheet to the oven and roast for another 20 minutes. After 10 minutes, take the sheet pan out again and flip each piece of sausage to ensure even browning, then continue roasting for the final 10 minutes. This extra flip really makes a difference in the color and flavor of the sausage, so I recommend not skipping it!
6. Sprinkle the roasted squash and sausage with the grated Parmesan cheese (if using). Place the sheet pan back in the oven for just a few minutes, until the cheese melts and starts to turn slightly golden. For a more intense taste, sometimes I like to let the Parmesan get a bit crispy on the edges.
7. Remove the pan from the oven and serve the squash and sausage hot. For extra flavor, consider serving with your favorite spicy mustard for dipping.