Butternut Squash and Italian Sausage Skillet
We are a week away from Thanksgiving. This Butternut Squash and Italian Sausage is easy to make but very flavorful. I roasted my squash first, and I used mild Italian sausage (no casing). If you like to add cheese like Parmesan that would be wonderful also in this dish.
Let’s start cooking!
Roasting butternut squash first makes a big difference when it comes to flavor. 
The seasonings I used are ground coriander, Italian seasoning, salt, and red chili pepper flakes.
Recipe
Butternut Squash and Italian Sausage Skillet
You'll get a smooth creamy flavor from the roasted butternut squash, great Italian flavor, and a hint of sweetness from dried cranberries.
Equipment
- Skillet
- Cooking spatula
- baking sheet pan
Ingredients
- 1 pound Italian sausage no casing
- 1 small butternut squash or 3 cups cubed peeled, deseed, and cubed
- 1 yellow onion chopped
- 3 garlic cloves minced
- 4 cups baby spinach
- 1/4 cup dried cranberries
- 4 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground pepper or red chili pepper flakes
Instructions
- Preheat the oven to 400ºF. Line a baking sheet pan with parchment paper.
- Place the squash in the prepared baking pan, season with salt and pepper, drizzle 2 tablespoons of oil, toss to coat. Spread the squash for even baking. Bake for 20-30 minutes or until fork-tender. Remove from the oven and set aside.
- Meantime, heat a skillet with the remaining oil. Add the onion saute for a minute or until tender. Add the garlic, season with salt and pepper, add the Italian sausage and the rest of the seasonings. Mix and use your spatula to break the sausage into small pieces.
- Add the spinach, stir, cook until wilted. Add the roasted butternut squash, gently mix to combine. Add the cranberries, mix well. Serve warm.
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