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. Thanks for the brilliant tip to partially cook the sausages in the microwave to make slicing easier. Raw poultry sausages don't slice so much as squish!

  2. Peeling an acorn squash is tricky but so worth it. My husband was dreading eating a squash casserole but after trying it said to add it to the list of things to make again. That is awesome!!! This dish was a hit with my whole family. I like the turkey sausage much better than the pork kind. Added some roasted broccoli and it was a great meal.

  3. Lindsay, you're welcome, and I love your idea of adding a little feta!

  4. This was delicious! I brought in some leftovers for lunch and I can't WAIT TO heat it up! (That never happens with my cooking!)

    I used acorn squash, hot turkey sausage, dried thyme and I added about 2 tbsp of finely crumbled feta.

    Thanks so much, I'm so glad I found your blog! 🙂

  5. Esi, so glad you liked it, thanks for letting me know!

  6. This is delicious! I made it over the weekend with butternut squash and spicy chicken sausage. Thanks for the recipe.

  7. It does sound good as a soup!

  8. Kalyn, I make a roasted butternut and andouille sausage soup that is pretty much this recipe with stock and cream. I bake the squash, puree with the stock and cream, add slices of andouille (though any smoky sausage will work – maybe kielbasa) and heat.

  9. Julia, thank you. So glad to hear it was a hit.

  10. Made this last night with a combination of butternut and acorn squash. It was a nice contrast between the two types (and very colorful!). It was SOOOO good!! My husband really loved it and said I could make it again anytime. Served it with a simple green salad. Thanks for the recipe.

  11. Ross, happy to hear it! I love squash! Definitely on my list of top ten foods!

  12. Yum! This was another great squash dish, Kalyn! I think I might like squash!
    Oh I'll commit, yes, I like squash and I want it in my life. It makes me want to be a better man.

  13. Mom-ster, I *do* feel honored! I know how picky four year olds can be. So glad it was a hit!

  14. i made corn pancakes and brocoli too b/c I assumed the short folks in our gang would be unimpressed…turns out my 4 yr old pronounced it great and asked for 2nds (Kalyn, you should feel HONORED as a rule he doesn't like…well, anything new)…our unexpected company LOVED it too…thanks again for another recipe to add to my healthy tasty recipe collection…apreciate it

  15. We are going to try this for dinner today…it looks great…

  16. Dara, I think the fennel with the roasted squash was fantastic. I thought about adding some ground fennel to the squash (along with the thyme.) Might try that next time.

    Jeff, I love savory squash dishes!

    Daisy, hope you like it.

    S., thanks. I probably saw it somewhere, not sure where the idea came from.

    Becca, yaaay. It's such a great photo. Can't wait to see you at the party.

  17. Hi Aunt Kalyn –
    I LOVE your new car! As soon as we get our family pictures printed out, I'll send you a copy. See you at grandpa's party in a few weeks.


  18. What a great combination! It never occurred to me before but now that you've posted this recipe I'm dying to try it! It looks so good 🙂

  19. Yum! Here in Wisconsin's northern realms, we always have sausages of one kind or another. Squash is just winding up its growing season, so I think I'll go in search of these ingredients!

  20. Now that the weather's turning colder, roasted sturdy vegetables of all kinds are happening around here pretty frequently. I used to stay away from squash because most people seem to serve it sweet. But roasted, caramelized squash. Perfect. Even without the meat.