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Herb-Roasted Sausages and Butternut Squash

October 28, 2011

Herb-Roasted Sausages and Butternut Squash is a perfect fall dinner. It’s incredibly easy, so it’s perfect for weeknights. It all roasts together, so clean-up couldn’t be much easier. And it’s oh-so flavorful!

Carrie found the recipe on epicurious.com. It was originally published in the December 2003 issue of Bon Appétit.  She made it, loved it, and told me I had to try it.

I chose to make it as written, but there are a lot of great suggestions for variations in the reviews of the recipe at epicurious. Some added a chopped apple (Carrie said she did this.) Shallots, onions, and red peppers are also mentioned as possible additions to the recipe. I think any of those suggestions would be great, but it is truly delicious just as it is, too.

I used Aidells Chicken & Apple Sausage, and it was a great choice. You could really use any sausage that you like, though. A good andouille sausage would give it a spicy, Cajun spin, for example.

If you add a lot of extra vegetables, you may need to use a roasting pan. I found that my 12-inch cast iron skillet worked perfectly.

For a fall meal that is simple and delicious, do try Herb-Roasted Sausages and Butternut Squash! I know I’ll be making it again, and it’s definitely one I will keep in mind for the busy holiday season.

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 It definitely tastes better than this photo looks!

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Herb-Roasted Sausages and Butternut Squash

(Adapted from a recipe on epicurious.com, originally published in the December 2003 issue of Bon Appétit.)

(Print the recipe)

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3 – 4 Servings

(I failed to take step-by-step photos to show how I cut up the butternut squash. Check out a great tutorial at Simply Recipes to learn how to do it. I do it exactly as Elise demonstrates. http://tinyurl.com/22vkqhs)

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6 cups ¾-inch cubes peeled butternut squash (about 1½ pounds)

1 pound fully cooked sausage (such as chicken and apple), cut into 1½-inch pieces

8 garlic cloves, peeled

3 tablespoons olive oil

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

1½ tablespoons balsamic vinegar

 Butternut squash (image from 123r.com)

1. Preheat the oven to 450˚.

2. Combine everything except the balsamic vinegar in a roasting pan or 12-inch cast iron skillet. Toss to distribute the oil. Sprinkle with salt and pepper.

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 Ready to roast

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3. Roast for 30 minutes, until the squash is tender and the sausage is hot, stirring once after about 15 minutes.

4. When done, drizzle with the balsamic vinegar and serve.

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32 Comments leave one →
  1. Laura permalink
    October 28, 2011 2:23 pm

    So…how do I dice up a butternut squash? :) They are daunting!

    This looks delish!

  2. October 28, 2011 2:28 pm

    I’d like that dish delivered to my house immediately! looks so yummy! thanks for sharing! I second the question about cutting the butternut squash! very daunting I agree!

    • October 28, 2011 2:38 pm

      It is really good! Sorry I didn’t include squash-cutting instructions in the blog post. I posted a great link on it in my reply to Laura just above your post.

  3. October 28, 2011 4:29 pm

    This looks so good. Yum, yum! :-)

  4. Carrie permalink
    October 28, 2011 7:18 pm

    I’m glad you liked it!! Definitely one of my favorites – try spicy Italian sausage next time :)

    • October 29, 2011 7:54 pm

      That would be good! I bought another squash and spicy andouille sausage to try next!

  5. Carrie permalink
    October 28, 2011 7:25 pm

    PS I also used uncooked sausage, and it cooked perfectly in the same amount of time in the oven…

  6. October 28, 2011 9:03 pm

    That sounds so good and super simple! And I bet the chicken and apple sausage was perfect in it…

    • October 29, 2011 7:56 pm

      I really did like the chicken and apple sausage. It was great! But I’m looking forward to trying it with some other types of sausage.

  7. October 28, 2011 10:10 pm

    This looks so good. Yum, yum! :-)

  8. October 29, 2011 7:03 pm

    Looks delish! What a perfect fall dinner.

  9. October 30, 2011 7:47 am

    Oh my…I know what I want for dinner tonight. This looks perfect for a cool, Fall night. Thank you for sharing it with me. I only wish I could snap my fingers and all my groceries could be bought :-)

    • October 30, 2011 8:07 am

      We’re actually having it again tonight, Monet! It’s so good. Happy Sunday to you! :)

  10. November 1, 2011 5:37 pm

    This looks like a fun way to make butternut squash, I guess I am going to have to buy another one!

  11. November 2, 2011 10:08 am

    I think that your dish looks quite yummy – beautiful colors and caramelization!

  12. November 2, 2011 9:15 pm

    Ready to roast indeed! Look at those beautiful fall colors! You know, I never know what in the world to do with squash. I saw some beauties at Tacoma Boys today! In fact I also saw beets and I was this close [raises thumb and forefinger an inch apart] to getting some thinking of your recipe! But alas, I knew I wouldn’t get to use them today. Over the weekend I’ll give it a try. :)

    You are very inspiring and I love your photographs! So beautiful and realistic I can almost smell the magical aromas. (I love that Aidels sausage too!)

  13. November 3, 2011 8:52 pm

    I love this dish a lot..Thanks for the recipe dear..Totally loving it….Following your blog straight away..If you have time Check out my blog too..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/
    I am having a Giveaway..
    http://yummytummy-aarthi.blogspot.com/2011/10/3-reason-to-celebrate-3-cookbooks.html

  14. November 7, 2011 12:48 am

    What a great idea to cook butternut squash with sausages! The herbs will give nice flavor and your dish looks delicious!

  15. November 12, 2011 12:44 pm

    Hey Foodies, Kath’s Herb Roasted recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Invite fans to play: http://knapkins.com/guess_games/601?source=blog

  16. November 16, 2011 9:01 am

    I think the title speaks for itself, anything with sausage and butternut squash is good. Are you getting ready for the Holiday, I wish I could get those days back, lol. Loving all the fall foods though. Hope you and your family have a great Thanksgiving.
    -Gina-

    • November 21, 2011 4:31 pm

      Thanks, Gina, and a very happy Thanksgiving to you and your family, too! :)

  17. November 26, 2011 12:54 pm

    This looks so delicious. Would love for you to share this with us over at foodepix.com.

  18. June 12, 2013 6:53 pm

    We’ve done this the last couple times with bratwurst — very tasty variation!

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