Easy Kid-Friendly Roasted Butternut Squash and Sausage Skillet
A one-pan wonder featuring caramelized butternut squash and savory sausage, sweetened with a touch of maple syrup and cinnamon. This budget-friendly, picky eater-approved meal comes together in a single skillet for easy cleanup and is perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 1 pound mild Italian sausage, casings removed
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Peel butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
- Place a large oven-safe skillet over medium-high heat. Add sausage and cook, breaking it up with a wooden spoon, until browned and crumbly, about 8-10 minutes. Transfer sausage to a plate, leaving about 2 tablespoons of drippings in the pan.
- Reduce heat to medium. Add diced onion to the skillet and cook until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add cubed butternut squash, olive oil, maple syrup, dried thyme, cinnamon, salt, and pepper to the skillet. Stir until squash is well coated.
- Spread squash in an even layer. Return cooked sausage to the skillet and stir gently. Place skillet in the oven and roast for 25-30 minutes, stirring halfway through, until squash is fork-tender and edges are caramelized.
- Remove from oven and let rest for 2 minutes. Sprinkle with fresh parsley and Parmesan cheese if using. Serve hot.
Notes
For best caramelization, do not overcrowd the pan. Cut squash into uniform 1-inch cubes for even cooking. If squash is not tender after 30 minutes, cubes may be too large. If top browns too quickly, tent with foil for last 10 minutes. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 385
- Sugar: 10
- Sodium: 680
- Fat: 22
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 5
- Protein: 22
Keywords: butternut squash, sausage, one-pan, kid-friendly, easy dinner, fall recipe, skillet meal