Kalyn's Kitchen

Roasted Winter Squash and Sausage with Herbs

(This is an old recipe that has been removed from my site, but I am keeping the printer-friendly recipe here for anyone who was a fan of the recipe.)

(Makes 4 generous servings, recipe created by Kalyn)

2 lbs. winter squash cubes (use any type of winter squash, choosing a piece that’s just over 2 lbs.)
4-5 sweet turkey Italian sausage (I would not use pork sausage for this.)
2 T olive oil
1/2 tsp. dried thyme (or more)
salt and fresh ground black pepper to taste
1-2 T chopped fresh herbs of your choice (I’ve tried sage and rosemary, could also use thyme, marjoram, or oregano. You could also use a bit more dried thyme if you don’t have fresh herbs.)

Preheat oven to 400F/200C and spray a flat glass or crockery baking dish with olive oil or non-stick spray. (I used a dish that was 9″ X 12″ because I was baking it in my toaster oven, but you could use one that was slightly larger.)

Cut squash in half if needed, and use a sharp spoon to scrape seeds and stringy insides from the squash. If it’s a smooth skinned squash like butternut, you can peel off the skin with a vegetable peeler. For rough skinned squash or squash with ridges, cut into slices about 2 inches wide, then use a sharp knife to cut the skin away from each slice. Cut squash into uniformly-sized pieces.

Put squash in a bowl, then toss with olive oil, dried thyme, salt and fresh ground black pepper and chopped fresh herbs, if using. (I would use about 1 tsp. dried thyme if I wasn’t using fresh herbs.) Arrange squash cubes in an even layer in the baking dish and start to roast.

While you’re cutting up squash, put turkey Italian sausage on a plate, poke holes on each side of the sausages, and microwave on high for about 4-5 minutes (or until sausage is firm enough to cut into even slices.) Remove sausage from microwave and let cool. When it’s cool enough to handle, cut the sausage into slices about 3/4 inch wide.

After squash has cooked for 20 minutes, stir squash, spread back out into the dish in an even layer, then arrange sausage slices on top of squash and roast 20 minutes more, or until sausage pieces are starting to brown. Then use a fork to carefully turn each piece of sausage so the other side is facing up and roast 10-20 minutes more, until sausage is browned and squash is slightly browned on top and caramelized on the bottom. Serve hot.

In many dishes pork or turkey Italian sausage can be used interchangeably, but in this case I think the fat that would drip down from the pork sausage would make the squash much too greasy. Look for turkey Italian sausage near the ground turkey in your supermarket.

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    52 Comments on “Roasted Winter Squash and Sausage with Herbs”

  1. I never liked squash as a kid either, but have really come to appreciate its rich, sweet flavor. This is a lovely recipe and I'd imagine that the spices in the Italian sausage pair beautifully with the sweetness of the roasted squash.

  2. Maria, thanks!

    DlAOKC, I think there are endless types of sausage that would work. If it's pre-cooked sausage it might need a shorter cooking time; I'd keep an eye on it.

  3. Roasted winter squash has to be one of my favorite comfort foods. I never tire of it. I bet the sausage added a lot of flavor. Brilliant.

  4. Sounds delicious! Will try soon, cause I love squash AND sausage! I'll bet an herbed chicken sausage would work well.

  5. Roasted squash brings out the best flavor. Lovely dish!

  6. Sues, we were writing our comments at the same time. Glad you like it!

  7. Katie, I loved how this turned out. Made it twice, and liked it both ways but I think the one with rosemary was my favorite.

    Lydia, apparently it's a very prolific squash, my neighbor is giving me more! I'm guessing it's similar to blue hubbard.

    Hollow Peas, thanks. I agree, no sweet squash please. That photo is with my new camera (Canon 40D) which I'm loving.

    Tobias, I liked it a lot.

    Joanne, me too. I bet I would love sausage stuffed squash. I usually like his recipes!

    Derek, it's just a guess, but I think there would be too much from the pork sausage and it would make the squash too greasy. I do love pork Italian sausage to eat plain, but I find them to be to fatty when they're added to things like soup, so that's why I don't recommend them here.

    Italian Dish, thanks, so happy you like it because I always love the looks of your food.

    Roberta, that sounds good. I'd use whole wheat bread, not a fan of the cornbread stuffing, but a great sounding combo.

    Anonymous, sorry about the picky eaters.

    Julie, hope you like it!

    Diane, that's why I didn't label it "gluten-free" but I think there are gluten-free sausage options you can find.

    Pam, agreed, too bad it leads to winter. Of course there's soup, which is one of the few things I like about winter!

  8. I'm always looking for new ways to cook with squash and pairing it with sausage is the best idea ever. And so simple too. Thanks! 🙂


  9. This, my dear, is exactly why I love fall. Oh, and the whole pretty leaves thing too.

  10. OK, I'm not a fan of squash but when you pair it with sausage, I'm going to have to give this a try. It looks amazing. don't think I've heard of that squash before but I'll be looking for it at the local farmers market this weekend. Depending on which sausage is chosen, this is a perfect gluten free meal. Thank you!

  11. I just went to a pumpkin farm last weekend and got a whole bunch of squash. Great timing! This is going on my dinner menu next week!

  12. That sounds delicious! Something for me to eat when alone, because no one else will eat either the squash or the sausage (I have some picky eaters here).

  13. I, too, love winter squash! My favorite combination uses a single link of smoked sausage, minced, a diced apple, diced onion and roasted winter squash. I'll use a bit of Pepperidge Farm's cornbread stuffing (there goes South Beach!), moistened with apple cider over the top. I put that in the oven and get my taste buds ready.

    Love, love, LOVE the winter squashes!

  14. Great low carb recipe, Kalyn! I think I may have to make it this weekend. Sausage and squash are two of my favorite things.

  15. The recipe sounds absolutely delicious. I love butternut squash, but I think I like all types of squash. I'll see if I can find this one.

    I wasn't on board with the turkey sausage (I prefer pork), but I think it makes sense with the squash. You don't want to ruin the texture of the roasted squash.

    I'm thinking I can sneak this in at Thanksgiving!

  16. Winter squash is one of my absolute favorite foods. The salty/savoriness of the sausage with the sweetness of the squash sounds like a great idea. Tyler Florence has a recipe for sausage-stuffed squash on the food network website that you might be interested in looking at!

  17. quash and sausage is a new combination to me. I actually never combined squash with meat. this looks like a nice idea though. worth a try.

  18. This is going on my to-do list. I love squashes and sweet potatoes, but I am definitely on the spiced-savory team. Keep the maple syrup and marshmallows away from my squash!

    Also, beautiful pictures as always.

  19. This is a squash variety that's new to me, and what a great idea to combine it with the sausage. I'll probably try butternut or acorn squash, or maybe a small blue Hubbard, and thyme, which is my all-time favorite herb.

  20. You guessed correctly! In fact, I've been thinking about this dish since you mentioned it on twitter the other day.