10 Butternut Squash and Sausage Recipes for Easy Weeknight Dinners

Butternut squash and sausage recipes work because the squash turns sweet and soft while the sausage brings salt and a little fat, so the two balance each other without much effort. Chicken or turkey sausage keeps things lean but still gives you that savoury base, and the squash soaks up all those browned bits as it caramelises. The versions below take that same foundation in ten different directions.

Start with the Sheet Pan Butternut Squash and Sausage for easy cleanup, the Creamy Pasta for comfort, the Spicy Cajun Hash when you want heat, and the Butternut Squash Chicken Sausage Soup for meal planning.

Which Butternut Squash and Sausage Recipes Should You Make?

Classic Butternut Squash Chicken Sausage Skillet

This is the version you make on a Tuesday when you want dinner on the table in half an hour. The sausage leaves behind enough browned bits to flavour the squash, so the whole pan comes together fast.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cubed: 600 g (about 4 cups)
• Chicken sausage, sliced into rounds: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Olive oil: 2 tbsp
• Dried sage: 1 tsp
• Chicken stock: 120 ml (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Heat 1 tbsp of the olive oil in a large skillet over medium-high, then add the 450 g of sliced chicken sausage. You want the rounds to brown on both sides, so give them about 4 minutes and turn them once. Scoop them onto a plate with a slotted spoon and keep the fat in the pan.

Step 2: Add the remaining 1 tbsp olive oil to the same skillet, then tip in the squash and diced onion. Cook for 8 minutes, stirring now and then, until the squash edges soften and the onion turns translucent. You’ll see the bottom of the pan pick up a little brown from the sausage.

Step 3: Stir in the 3 minced garlic cloves and 1 tsp dried sage and let them sizzle for 30 seconds. Pour in the 120 ml chicken stock and use your spoon to scrape up every browned bit.

Step 4: Lower the heat to medium and cover the skillet. Simmer for 6 minutes, until the squash is tender when you poke it with a fork. Add a splash more stock if your pan looks dry before the squash is done.

Step 5: Return the sausage to the skillet and toss everything for 1 minute so the flavours coat every piece. Taste and add salt and pepper as you like, then serve straight from the pan.

Sheet Pan Butternut Squash and Sausage

This one is for the night you do not want to stand over the stove. Everything roasts on one pan, and the maple mustard mixture turns into a sticky glaze as it bakes.

Ingredients (makes 4 servings)

• Butternut squash, peeled, seeded, cut into 2.5 cm cubes: 800 g (about 6 cups)
• Chicken sausage, sliced into thick coins: 450 g (1 lb)
• Red onion, cut into wedges: 1 medium
• Olive oil: 3 tbsp
• Maple syrup: 1 tbsp
• Dijon mustard: 2 tsp
• Smoked paprika: 1 tsp
• Fresh thyme leaves: 2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 220C (425F). Toss the 800 g of butternut squash cubes with 2 tbsp of the olive oil and a good pinch of salt and pepper on a large sheet pan.

Step 2: Whisk the remaining 1 tbsp olive oil with the 1 tbsp maple syrup, 2 tsp Dijon mustard, 1 tsp smoked paprika, and 2 tsp fresh thyme in a small bowl, and set it next to your pan.

Step 3: Roast the squash for 15 minutes, until the edges start to brown, and you will smell it turning sweet.

Step 4: Pull the pan out and scatter the 450 g of sliced chicken sausage and red onion wedges around the squash. Drizzle the maple mixture over everything and use your hands or two spoons to toss it all together.

Step 5: Return the pan to the oven for another 15 to 18 minutes, until the sausage is browned and the squash caramelises at the edges. You can serve it hot with any pan juices spooned over the top.

Creamy Butternut Squash Turkey Sausage Pasta

The squash becomes the sauce here, so you get a velvety bowl of pasta without a separate cream sauce. Turkey sausage keeps it lean but still deeply savoury.

Ingredients (makes 5 servings)

• Butternut squash, peeled and cut into small cubes: 600 g (about 4 1/2 cups)
• Turkey sausage, casings removed: 450 g (1 lb)
• Rigatoni pasta: 375 g (13 oz)
• Yellow onion, finely chopped: 1 medium
• Garlic cloves, minced: 2
• Olive oil: 2 tbsp
• Chicken stock: 250 ml (1 cup)
• Heavy cream: 180 ml (3/4 cup)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the 375 g of rigatoni according to the package. Drain it and set it aside while you start the sauce.

Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high and crumble in the turkey sausage. Cook for 6 minutes, breaking it up with your spoon, until it is deeply browned in places.

Step 3: Lower the heat to medium and stir in the chopped onion. You’ll cook it for 5 minutes until it softens, then add the 2 minced garlic cloves and cook 30 seconds more.

Step 4: Add the 600 g of squash cubes and pour in the 250 ml chicken stock. Cover and simmer for 10 minutes, until the squash falls apart when you press it with a fork.

Step 5: Stir in the 180 ml heavy cream and use an immersion blender to puree the sauce until smooth. If you only have a regular blender, let the mixture cool for a few minutes first.

Step 6: Return the cooked rigatoni and sausage to the pan with the sauce, then fold in the 50 g of grated parmesan. Serve in wide bowls with extra parmesan your guests can add themselves.

Butternut Squash Chicken Sausage Soup

This soup is half brothy, half chunky, so you get a spoonful of sweet squash and savoury sausage in every bite. It freezes well, so make a batch on Sunday.

Ingredients (makes 6 servings)

• Butternut squash, peeled and cubed: 800 g (about 6 cups)
• Chicken sausage, sliced: 450 g (1 lb)
• Carrots, peeled and diced: 2 medium
• Celery stalks, diced: 2
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Vegetable oil: 2 tbsp
• Chicken stock: 1.5 L (6 cups)
• Dried thyme: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high. Add the 450 g of sliced chicken sausage and cook for 5 minutes, turning the pieces once, until you see brown edges.

Step 2: Stir the diced onion, carrots, and celery into the pot and cook for 6 minutes, until the vegetables soften and your kitchen smells sweet.

Step 3: Add the 800 g of squash cubes, 1.5 L chicken stock, 1 tsp dried thyme, and a good pinch of salt. Bring the liquid to a boil, then lower the heat so you get a gentle simmer.

Step 4: Cover the pot and simmer for 20 minutes, until the squash is completely tender when you pierce it with a knife.

Step 5: Turn off the heat and use an immersion blender to puree about half the soup, leaving some chunks for texture. You can taste for salt and pepper, then ladle it into bowls while it is hot.

Butternut Squash and Chicken Sausage Risotto

This is the slow, stir-at-the-stove version for when you want dinner to feel a little special. The squash breaks down just enough to make the rice creamy, while the sausage adds a savoury backbone.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cut into small cubes: 400 g (about 3 cups)
• Chicken sausage, casings removed and crumbled: 300 g (10.5 oz)
• Arborio rice: 300 g (1 1/2 cups)
• Yellow onion, finely chopped: 1 medium
• Garlic cloves, minced: 2
• Olive oil: 2 tbsp
• Vegetable stock: 1.2 L (5 cups), kept warm
• Parmesan cheese, grated: 60 g (1/2 cup)
• Unsalted butter: 30 g (2 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Pour the 1.2 L of vegetable stock into a saucepan and keep it at a bare simmer over low heat while you start the risotto.

Step 2: Heat 1 tbsp olive oil in a wide Dutch oven over medium-high. Crumble in the 300 g of chicken sausage and cook for 4 minutes, breaking it up with your spoon, until browned.

Step 3: Lower the heat to medium and stir in the chopped onion. Cook for 4 minutes until it softens, then add the 2 minced garlic cloves and cook 30 seconds more. You’ll smell the garlic right away.

Step 4: Add the 300 g Arborio rice and the remaining 1 tbsp olive oil to the pot. Stir for 2 minutes, until the grains turn slightly translucent around the edges and your spoon leaves a trail.

Step 5: Start adding the warm stock one ladleful at a time, stirring often, and add the 400 g of squash cubes after the second ladle. Continue for about 18 minutes, adding stock as it is absorbed, until the rice is creamy and the squash is tender when you bite a piece.

Step 6: Turn off the heat and stir in the 30 g of butter and 60 g of grated parmesan. Beat them in with your spoon for 10 seconds to make it glossy. You should serve immediately in shallow bowls, because risotto waits for no one.

Spicy Cajun Butternut Squash Sausage Hash

This hash gets a dark, crisp crust from the cast iron, and the Cajun seasoning brings real heat that the sweet squash softens. Top it with a fried egg for brunch or dinner.

Ingredients (makes 4 servings)

• Butternut squash, peeled and diced small: 600 g (4 cups)
• Chicken sausage, diced: 450 g (1 lb)
• Red bell pepper, diced: 1 large
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Olive oil: 3 tbsp
• Cajun seasoning: 1 tbsp
• Cayenne pepper: 1/4 tsp
• Spring onions, sliced: 2
• Salt and black pepper: to taste

Instructions

Step 1: Heat 2 tbsp of the olive oil in a large cast iron skillet over medium-high. Add the 600 g of diced squash and cook for 8 minutes, stirring every couple of minutes, until you see golden edges.

Step 2: Push the squash to one side and drop in the remaining 1 tbsp olive oil with the diced sausage, onion, and bell pepper. Cook for 6 minutes, tossing everything together a few times, until your sausage browns and the onion softens.

Step 3: Stir in the 3 minced garlic cloves, 1 tbsp Cajun seasoning, and 1/4 tsp cayenne. Keep the heat on medium and cook for 1 minute, just until the spices smell toasty and you feel the back of your throat tingle.

Step 4: Spread the hash into an even layer and let it cook without stirring for 2 minutes, so the bottom gets a dark, crispy crust. Taste and add salt and black pepper as you like.

Step 5: Scatter the sliced spring onions over the top and serve the hash straight from the skillet. You can add a fried egg on each portion if you want it even heartier.

Baked Butternut Squash Stuffed with Beef Sausage

This one looks like you fussed, but the squash halves roast on their own while you brown the filling. The beef sausage gives the stuffing a deeper, richer flavour than the chicken versions.

Ingredients (makes 4 stuffed squash halves)

• Butternut squash, halved lengthwise and seeded: 2 medium
• Beef sausage, casings removed: 450 g (1 lb)
• Cooked rice: 200 g (1 cup cooked)
• Yellow onion, finely diced: 1 small
• Garlic cloves, minced: 2
• Baby spinach, chopped: 60 g (2 cups)
• Olive oil: 2 tbsp
• Parmesan cheese, grated: 50 g (1/2 cup)
• Smoked paprika: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 200C (400F). Brush the cut sides of the 2 halved butternut squash with 1 tbsp olive oil and sprinkle them with a little salt.

Step 2: Place the squash cut side down on a baking sheet and roast for 35 minutes, until the flesh is tender when you insert a fork.

Step 3: While the squash roasts, heat the remaining 1 tbsp olive oil in a skillet over medium-high. Crumble in the 450 g of beef sausage and cook for 5 minutes, breaking it up with your spoon, then stir in the diced onion and cook 3 minutes more.

Step 4: Stir the 2 minced garlic cloves, chopped spinach, and 1 tsp smoked paprika into the skillet. Cook for 2 minutes, until the spinach wilts and you can smell the paprika.

Step 5: Turn off the heat and fold in the 200 g of cooked rice and 50 g of grated parmesan. Taste and adjust the salt and pepper while you wait for the squash.

Step 6: Flip the roasted squash halves over and spoon the sausage mixture into each cavity, mounding it slightly. Return the pan to the oven for 15 minutes, then you can serve each half on its own plate while the top is still hot.

Air Fryer Butternut Squash Sausage Bites

These little bites are sweet, smoky, and crisp around the edges, perfect for passing around on game day. The air fryer gives the squash a roasted flavour without heating up the whole kitchen.

Ingredients (makes 24 bites)

• Butternut squash, peeled and cut into 2.5 cm cubes: 600 g (4 cups)
• Chicken sausage, cut into 1 cm thick coins: 450 g (1 lb)
• Olive oil: 2 tbsp
• Maple syrup: 1 tbsp
• Smoked paprika: 1 tsp
• Garlic powder: 1/2 tsp
• Cayenne pepper: 1/8 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Toss the 600 g of squash cubes with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/8 tsp cayenne, and a pinch of salt in a large bowl. You want every cube coated evenly.

Step 2: Preheat your air fryer to 200C (400F) and arrange half the squash in the basket. Cook for 10 minutes, shaking the basket halfway, until the edges brown and you can smell the maple caramelising.

Step 3: Add half the 450 g of sausage coins to the squash in the basket and shake everything together. You’ll cook it for 8 minutes, until the sausage rounds are browned and the squash is soft inside.

Step 4: Repeat with the remaining squash and sausage, then pile all the bites onto a platter. Serve them hot with toothpicks and your favourite dip on the side.

Dairy-Free Butternut Squash Sausage Casserole

The coconut milk and nutritional yeast make this casserole creamy and savoury without any dairy. The squash turns tender in the oven and the top edges go golden and crisp.

Ingredients (makes 6 servings)

• Butternut squash, peeled and sliced thinly: 800 g (about 6 cups)
• Chicken sausage, sliced into rounds: 450 g (1 lb)
• Yellow onion, thinly sliced: 1 large
• Garlic cloves, minced: 3
• Coconut milk, full fat: 400 ml (1 can)
• Chicken stock: 120 ml (1/2 cup)
• Nutritional yeast: 2 tbsp
• Olive oil: 2 tbsp
• Fresh rosemary, chopped: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 190C (375F). Warm 1 tbsp of the olive oil in a large ovenproof skillet over medium-high and brown the 450 g of sausage rounds on both sides, about 4 minutes.

Step 2: Scoop the sausage onto a plate and add the remaining 1 tbsp olive oil. Stir in the sliced onion and cook for 5 minutes, until it softens, then add the 3 minced garlic cloves and cook 30 seconds more. You’ll see the onion turn golden at the edges.

Step 3: Whisk the 400 ml coconut milk, 120 ml chicken stock, 2 tbsp nutritional yeast, and 1 tbsp chopped rosemary in a bowl until smooth. Season with a good pinch of salt and pepper while you taste it.

Step 4: Arrange half the 800 g of squash slices in the skillet, top with half the sausage, then repeat with the remaining squash and sausage. Pour the coconut milk mixture evenly over the top and give your pan a gentle shake to settle the layers.

Step 5: Cover the skillet with foil and bake for 35 minutes, until the squash is tender when you pierce through the centre.

Step 6: Remove the foil and bake for 10 more minutes so the top edges turn golden and crisp. Let the casserole sit for 5 minutes, then you can scoop it into bowls while it is still bubbling.

Low-Carb Butternut Squash Sausage Breakfast Bake

This bake is built for busy mornings, with eggs, kale, and grated squash holding everything together. Cut it into squares, wrap them in foil, and you have breakfast ready for the week.

Ingredients (makes 8 squares)

• Butternut squash, peeled and grated: 500 g (about 4 cups)
• Chicken sausage, crumbled: 450 g (1 lb)
• Eggs: 10 large
• Baby kale, chopped: 60 g (2 cups)
• Red bell pepper, diced: 1 medium
• Yellow onion, diced: 1 small
• Olive oil: 2 tbsp
• Cheddar cheese, shredded: 80 g (3/4 cup)
• Garlic powder: 1/2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 180C (350F). Warm 1 tbsp of the olive oil in a large ovenproof skillet over medium-high and cook the 450 g of crumbled chicken sausage with the diced onion for 6 minutes, breaking the meat up with your spoon, until browned.

Step 2: Stir in the 500 g of grated squash, diced bell pepper, chopped kale, and 1/2 tsp garlic powder. Cook for 4 minutes, until the squash softens and the kale wilts, and you can press the mixture down with a spatula.

Step 3: Crack the 10 eggs into a bowl with a pinch of salt and pepper and whisk them until completely blended, then set the bowl next to your skillet.

Step 4: Pour the eggs over the sausage and vegetable mixture, then scatter the 80 g of shredded cheddar on top. Stir gently for 10 seconds, just until you see the eggs start to set at the bottom.

Step 5: Transfer the skillet to the oven and bake for 20 to 25 minutes, until the centre is firm and the edges pull away from the pan. You can test it with a knife, it should come out clean.

Step 6: Let the bake cool for 5 minutes, then slice it into 8 squares. Serve them warm, and you can wrap any extra squares in foil for quick breakfasts later in the week.

The one thing that matters most with butternut squash is getting a good sear or roast before any liquid goes in. That browning is what turns the squash from watery into deeply sweet, so give it a hot pan and room to spread out.

Pick whichever version sounds like tonight, and let the squash brown properly before you add anything else. You’ll taste the difference in every bite.