Sausage Butternut Squash Skillet
This Sausage Butternut Squash Skillet is an easy fall-flavored family dinner that’s ready in 30 minutes. Every bite is hearty, comforting, and sure to be loved by everyone!
Servings: 4 people
Ingredients
- 16 oz (4) italian sausages
- 2 cups butternut squash, cubed
- 1 apple, cubed
- 8 oz broth
- 1 tbsp olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced or pressed
- 1 tbsp tomato paste
- 1/2 tsp paprika
- salt and pepper, to taste
- fresh sage
Instructions
- Heat oil in a skillet. Add sausage crumbled (casing removed) and saute to brown (8-10 minutes). Add onion, garlic, tomato paste and seasoning. Stir well.
- Next add in the butternut squash and broth. The squash must be somewhat submerged in broth but not necessarily all the way submerged. Cover, turn heat down to medium low and let it simmer for about 12mins or the butternut squash has softened.
- About 3 minutes before squash is done, add in the diced apple. Cover and let it simmer.
- When done remove from heat. Garnish with fresh sage and serve.
Notes
Storage and Reheating Information:
Store:
Allow the skillet to cool completely, then transfer leftovers to an airtight container. Refrigerate for up to 3–4 days. Tip: If the dish looks a little dry after chilling, add a splash of broth or a tiny drizzle of olive oil before reheating to bring back moisture. Freeze:
This dish freezes beautifully! Place in a freezer-safe container or portion into individual servings for easy meal-prep. Freeze for up to 2 months. Note: Butternut squash may soften slightly once thawed, but the flavor remains delicious. Reheat:
Allow the skillet to cool completely, then transfer leftovers to an airtight container. Refrigerate for up to 3–4 days. Tip: If the dish looks a little dry after chilling, add a splash of broth or a tiny drizzle of olive oil before reheating to bring back moisture. Freeze:
This dish freezes beautifully! Place in a freezer-safe container or portion into individual servings for easy meal-prep. Freeze for up to 2 months. Note: Butternut squash may soften slightly once thawed, but the flavor remains delicious. Reheat:
- Stovetop: Warm in a skillet over medium-low heat for 5–10 minutes, stirring occasionally. Add a tablespoon of water or broth if needed.
- Microwave: Heat in 30-second increments, stirring in between, until warmed through.
- From frozen: Thaw overnight in the fridge, then reheat using one of the methods above.
Nutrition
Calories: 498kcal | Carbohydrates: 20g | Protein: 18g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 86mg | Sodium: 1092mg | Potassium: 670mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7667IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 2mg