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Roasted Butternut Squash and Sausage Skillet

Sweet roasted butternut squash, savory Italian sausage, and wilted kale finished with Parmesan under the broiler — a cozy one-pan fall dinner. Naturally gluten-free and easy to adapt.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 medium butternut squash about 2 lbs, peeled, seeded, and cubed 3/4-inch
  • 1 Tbsp olive oil
  • 3/4 tsp fine sea salt divided
  • 1/2 tsp black pepper divided
  • 1 lb Italian sausage casing removed (mild or spicy)
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 3 cups chopped kale swap: spinach, chard, or arugula
  • 1/2 tsp dried thyme or 1 tsp fresh
  • 1/4 tsp crushed red pepper flakes optional
  • 1/4 cup grated Parmesan cheese swap: Pecorino Romano

Instructions
 

  • Heat the oven to 400°F. Toss the cubed squash with olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a sheet pan and roast 20-25 minutes, stirring halfway, until tender and caramelized.
  • Meanwhile, in a large oven-safe skillet over medium heat, cook the sausage, breaking it into crumbles, until browned (7-8 minutes). Remove and set aside, leaving the drippings in the skillet.
  • Add the onion and sauté 3 minutes. Stir in the garlic, thyme, and red pepper flakes, and cook 1 minute until fragrant. Add the kale and cook until just wilted (2-3 minutes).
  • Stir the roasted squash and sausage into the skillet and toss gently to combine. Season with the remaining salt and pepper.
  • Sprinkle with Parmesan, then place the skillet under the broiler for 2-3 minutes, until the cheese melts and the edges crisp. Serve warm.