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Easy One-Pan Sausage and Butternut Squash Skillet

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A quick and easy one-pan meal featuring caramelized butternut squash and crispy Italian sausage, perfect for busy weeknights with minimal cleanup.

Ingredients

  • Butternut squash, peeled and cubed (about 3 cups or 450g)
  • Italian sausage, sliced into rounds (4 links, about 400g)
  • Yellow onion, diced (1 medium)
  • Garlic, minced (3 cloves)
  • Fresh sage leaves (6-8 leaves)
  • Olive oil (2 tablespoons)
  • Salt and black pepper (to taste)
  • Red pepper flakes (optional, 1/4 teaspoon)
  • Chicken or vegetable broth (1/4 cup, 60ml)
  • Parmesan cheese, grated (for serving, optional)

Instructions

  1. Prep your squash first. Peel it with a vegetable peeler, cut off the top and bottom, then slice it in half lengthwise. Scoop out the seeds with a spoon. Cut into 1-inch cubes.
  2. Slice your sausage. Cut each link into rounds about 1/2-inch thick.
  3. Heat your skillet over medium-high heat. Add 1 tablespoon of olive oil. Let it shimmer, about 2 minutes.
  4. Add the sausage slices in a single layer. Cook undisturbed for 3-4 minutes until deeply browned. Flip and cook another 2-3 minutes. Transfer to a plate. Do not wipe the pan.
  5. Reduce heat to medium. Add the remaining tablespoon of olive oil. Toss in the cubed squash. Spread it out in an even layer. Let it cook without moving for 4-5 minutes.
  6. Stir the squash and let it cook another 3-4 minutes. If it starts sticking, add a splash of broth. Cook until fork-tender, about 8-10 minutes total.
  7. Add the diced onion to the pan with the squash. Stir and cook for 3 minutes until the onion starts turning translucent. Scrape up any browned bits from the bottom of the pan.
  8. Add the minced garlic and sage leaves. Stir constantly for 30 seconds until fragrant.
  9. Return the sausage to the pan. Pour in the broth and scrape the bottom of the pan to deglaze. Let everything simmer together for 2-3 minutes.
  10. Season with salt, pepper, and red pepper flakes. Taste and adjust as needed.
  11. Serve immediately. Sprinkle with Parmesan if using.

Notes

Don’t rush the browning step for the sausage and squash. Use fresh sage if possible. Cut squash into uniform 1-inch cubes for even cooking. Deglaze the pan with broth to create a light sauce. Leftovers keep in the fridge for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: one-pan, sausage, butternut squash, skillet, weeknight dinner, easy, gluten-free

Find it online: https://livelybite.com/easy-one-pan-sausage-and-butternut-squash-skillet/