Roasted Sausage with Butternut Squash
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. The beauty of roasting everything on one pan is that the sausages and butternut squash caramelize together while the sage and thyme infuse the whole dish with this incredible autumn flavor. Butternut squash is packed with vitamin A, which is great for your eyes and immune system, and honestly it's so much more affordable than meat as a way to bulk up your meal. Everything roasts together, creating this amazing depth of flavor that makes your kitchen smell absolutely amazing.
Ella x
Ingredients
- 8italian sausages(about 2 lbs total)
- 1butternut squash(peeled, seeded, and cut into 1-inch cubes)
- 1red onion(cut into thick wedges)
- 12fresh sage leaves
- 3 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 4garlic cloves(minced)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 118 mlchicken broth
- 3 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the sausages dry with paper towels to help them brown evenly during roasting.
Tip: Dry sausages ensure better caramelization and browning on the exterior.
- 2
In a large roasting pan, combine the cubed butternut squash, red onion wedges, minced garlic, olive oil, balsamic vinegar, salt, black pepper, and red pepper flakes. Toss everything together until the vegetables are evenly coated with the oil and seasoning mixture.
- 3
Arrange the seasoned vegetables in an even layer, then nestle the sausages among them. Scatter the fresh sage leaves and thyme sprigs over the top, distributing them throughout the pan.
Tip: Spreading the sausages apart allows hot air to circulate underneath for even browning.
- 4
Pour the chicken broth into the bottom of the pan around the sausages and vegetables, being careful not to wash away the seasonings.
Tip: The broth creates steam that helps soften the squash while the sausages brown on top.
- 5
Roast in the preheated oven for 30-35 minutes, stirring the vegetables and turning the sausages halfway through cooking, until the squash is fork-tender and the sausages are cooked through with golden-brown skin.
Tip: The sausages are done when they reach an internal temperature of 160°F.
- 6
Remove the pan from the oven and let it rest for 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed before serving.
Tip: Resting allows the juices to redistribute, keeping the sausages moist.
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