Dinner

Bangers With Mashed Winter Squash and Fried Sage Recipe

ByAiden Wells February 10, 2026February 10, 2026

Introduction

Bangers with mashed winter squash and fried sage is a comforting and flavorful dish that combines savory sausages with a creamy, slightly sweet squash mash. The fried sage adds a crispy, aromatic touch that elevates this simple meal to something special. Perfect for cooler evenings when you crave warmth and bold flavors.

The image shows a white round plate with a thick, textured layer of bright orange mashed mixture spread evenly as the bottom layer, forming a rough circle. On top, five golden brown, grilled sausages are placed close together in the center, showing a crispy skin with slight charring. Scattered on and around the sausages are dark green, dry sage leaves adding contrast and texture. A glossy drizzle of melted butter pools a little on the orange base around the sausages, adding shine. To the right side on the plate is a silver fork and spoon resting together. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound sweet or spicy Italian sausages
1/4 cup half-and-half or whole milk
1 teaspoon maple syrup
Pinch of ground cayenne
4 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 large garlic clove, minced

Instructions

Step 1: Preheat the oven to 450 degrees Fahrenheit. Place the butternut squash cubes on a sheet pan and drizzle with the olive oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then toss to coat evenly. Add the sausages to the pan, turning them so they are coated in oil.
Step 2: Roast the squash and sausages for about 30 minutes, tossing the squash and turning the sausages halfway through. Cook until the sausages are browned and fully cooked through.
Step 3: Transfer the roasted butternut squash to a bowl and mash with a potato masher until mostly smooth. Stir in the half-and-half (or milk), maple syrup, ground cayenne, and 1/4 teaspoon salt. Taste and adjust seasoning with more salt or cayenne if desired.
Step 4: In a small skillet, melt the unsalted butter over medium heat. When the butter begins to simmer, add the sage leaves and cook for 2 minutes. Add the minced garlic and continue cooking until the garlic is golden, the sage leaves are crisp, and the butter is browned, about 2 more minutes. Remove the skillet from heat immediately.
Step 5: Use a fork to lift the fried sage leaves from the butter and transfer them to a paper towel-lined plate to drain. Stir half of the browned butter into the mashed squash until blended.
Step 6: Serve the sausages alongside the mashed winter squash, topping with the fried sage leaves and drizzling with the remaining browned butter for extra flavor.

Tips & Variations

For a creamier mash, add more half-and-half or butter to your preference.
Try swapping Italian sausages for bratwurst or pork sausages for different flavor profiles.
If you don’t have fresh sage, dried sage can work but add it earlier in the cooking process to allow flavors to develop.
Add a splash of apple cider vinegar or a squeeze of lemon juice to the squash mash for a subtle tang that brightens the dish.

Storage

Store leftover mashed squash and sausages in airtight containers in the refrigerator for up to 3 days. Reheat the squash gently in a microwave or on the stove with a splash of milk to restore creaminess. The sausages can be reheated in a skillet or microwave until warmed through. Fried sage is best eaten fresh but can be made ahead and stored wrapped in paper towels in an airtight container for a day.

How to Serve

A black plate holds a dish with two main layers. The bottom layer is a thick, creamy, bright yellow mash spread evenly in a circular shape. On top of the mash, there are five browned sausages placed close together, showing a shiny, slightly crispy texture. Scattered over the sausages and mash are fried green herb leaves with a dry, crisp look. There is a glossy, light brown sauce pooled around the sausages and a few coarse salt flakes sprinkled on top. To the right side of the plate, a shiny metal fork and spoon lean together. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, you can substitute butternut squash with other winter squashes like acorn or kabocha. Cooking times may vary slightly depending on the density of the squash.

How do I know when the sausages are fully cooked?

The sausages should be browned on the outside and cooked through to an internal temperature of 160°F (71°C). If unsure, you can cut into one to check that it is no longer pink inside.