Roasted Butternut Squash With Mushrooms & Sausage

Use butternut squash for a hearty winter dish.

Sweet, creamy butternut squash, earthy mushrooms and sausage combine to create a flavorful dish. Serve the roasted squash and sausage as a side dish or make a larger quantity as the main course. Nearly any type of sausage works well for roasting, although ground sausage requires precooking before you add it to the roasting dish. Select sturdy mushroom varieties, such as portabello or white button, because they can withstand the high heat necessary for roasting.

Things You'll Need

• 1 lb. sausage
• Knife
• Frying pan
• Butternut squash
• 1/2 cup diced green onion
• Salt and pepper to taste
• 2 tbsp. olive oil
• Roasting pan
• 8 oz. mushrooms

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.

2. Slice the sausage into half-inch-thick pieces. Alternatively, use ground sausage and pan-fry it until it crumbles and is no longer pink inside.

3. Cut the butternut squash in half lengthwise. Remove the seeds and pulp with a spoon. Cut the squash away from the peel and slice the peeled squash into 1-inch cubes.

4. Toss the squash, sausage and diced green onion in a bowl with a olive oil. Add salt and pepper to taste.

5. Spread the squash mixture out in a roasting pan. Roast the squash for 30 minutes, stirring it halfway through the cooking time.

6. Slice the mushrooms in half. Stir the mushrooms into the squash and sausage at the end of the 30-minute cooking time.

7. Return the pan to the oven for an additional 30 minutes or until the squash is fork-tender, stirring once halfway through.

Tips & Warnings

• Substitute acorn squash for the butternut, if desired. Most of the sweet winter squash varieties work well in this dish.

References

• Utah State University Extension: Winter Squash