Print

Cozy Roasted Butternut Squash and Sausage Skillet: Easy 30-Minute Dinner

roasted butternut squash and sausage skillet - featured image
Print Recipe

A quick and easy one-pan dinner featuring caramelized butternut squash and crispy smoked sausage, perfect for busy weeknights. This cozy skillet meal comes together in about 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into 1/2-inch pieces (about 4 cups)
  • 1 pound smoked sausage or kielbasa, sliced into 1/2-inch rounds
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • Fresh parsley or sage, chopped (for serving, optional)
  • Grated Parmesan cheese (for serving, optional)
  • Red pepper flakes (for serving, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Peel the butternut squash, cut off the top and bottom, slice in half lengthwise, and scoop out the seeds. Cut into 1/2-inch cubes.
  2. Place the cubed squash and diced onion in an oven-safe skillet. Drizzle with 1 tablespoon olive oil, then sprinkle with dried thyme, rosemary, smoked paprika, salt, and pepper. Toss to coat evenly and spread in a single layer.
  3. Roast the squash in the preheated oven for 15 minutes, until starting to soften and get color.
  4. Carefully remove the skillet from the oven. Add the sliced sausage and minced garlic, along with the remaining 1 tablespoon olive oil. Stir to combine, then return to the oven and roast for another 10-12 minutes, until sausage is browned and squash is fork-tender.
  5. Optional: Switch the oven to broil for the last 2 minutes for extra golden-brown color. Watch closely to prevent burning.
  6. Remove from oven, let rest for 1-2 minutes. Garnish with fresh herbs, Parmesan, and red pepper flakes if desired. Serve directly from the skillet.

Notes

Give the squash a head start in the oven to ensure it caramelizes without burning. Cut squash into uniform 1/2-inch cubes for even cooking. For a vegetarian version, use plant-based sausage and add a can of drained chickpeas. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: butternut squash, sausage skillet, one-pan dinner, 30-minute meal, fall recipe, weeknight dinner

Find it online: https://spoonluma.com/cozy-roasted-butternut-squash-and-sausage-skillet-easy-30-minute-dinner/