Description

This hearty and flavorful recipe features roasted Italian sausages served alongside creamy mashed butternut squash seasoned with maple syrup and cayenne. The dish is elevated with rich brown butter infused with crispy fried sage and garlic, creating a perfect balance of savory and slightly sweet flavors ideal for a comforting autumn meal.

Ingredients

Scale

For the Roasted Butternut Squash and Sausages

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, to taste
1 pound sweet or spicy Italian sausages

For the Mashed Butternut Squash

1/4 cup half-and-half or whole milk
1 teaspoon maple syrup
Pinch of ground cayenne pepper

For the Brown Butter and Fried Sage

4 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 large garlic clove, minced

Instructions

Preheat and prepare for roasting: Heat the oven to 450 degrees F. Place the cubed butternut squash on a sheet pan and drizzle with 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 same pan and turn them to coat in the oil.
Roast squash and sausages: Roast in the preheated oven for 30 minutes, tossing the squash and turning sausages about halfway through, until the sausages are browned and cooked through and the squash is tender.
Mash the squash: Transfer the roasted squash to a bowl and mash with a potato masher until smooth but with some texture. Stir in the half-and-half, maple syrup, ground cayenne, and 1/4 teaspoon salt. Taste and adjust salt and cayenne to your preference.
Make brown butter with sage and garlic: In a small skillet, melt the butter over medium heat. Once it simmers, add the sage leaves and cook for 2 minutes. Add the minced garlic and continue cooking until the garlic turns golden, the sage leaves are crisp, and the butter browns slightly, about 2 more minutes. Remove from heat immediately to prevent burning and transfer sage leaves to a paper towel-lined plate to drain.
Combine and serve: Stir about half of the brown butter into the mashed squash to incorporate its rich flavor. Plate the sausages alongside the mashed squash, topping with the fried sage leaves. Drizzle the remaining brown butter over everything just before serving for an extra flavor boost.

Notes

Use either sweet or spicy Italian sausages depending on your spice preference.
Adjust the amount of cayenne pepper in the mash for desired heat level.
Fresh sage leaves crisp beautifully in brown butter – be careful not to burn the garlic.
For a dairy-free version, substitute half-and-half with coconut milk and use a vegan butter alternative.
This dish pairs well with lightly dressed greens or a simple side salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Italian-American

Keywords: Italian sausages, butternut squash mash, brown butter, fried sage, autumn recipe, roasted squash, comforting dinner