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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 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.


 It definitely tastes better than this photo looks!


Herb-Roasted Sausages and Butternut Squash

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


(Print the recipe)


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.


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

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.


 Ready to roast


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.

33 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..

    I am having a Giveaway..

  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:

  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.

    • 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

  18. June 12, 2013 6:53 pm

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


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