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roasted butternut squash with sausage

Mouthwatering Roasted Butternut Squash with Sausage

Delicious Mouthwatering Roasted Butternut Squash with Sausage recipe with step-by-step instructions.
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Prep Time 27 minutes
Cook Time 55 minutes
Total Time 1 hour 22 minutes
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.