Description

A hearty and flavorful dish combining roasted butternut squash, Italian sausage, bacon, and apples, seasoned with sage, thyme, and rosemary.

Ingredients

Scale

1 medium butternut squash, peeled and cut into ½ inch cubes (about 4 cups)
1 pound mild Italian sausage
6–8 slices bacon, chopped
1 apple, chopped
1 medium onion, chopped
2 tablespoons butter, ghee, or vegan butter
3 celery stalks, chopped
1 tablespoon oil of choice
½ cup dried cranberries
½ teaspoon salt
2 teaspoons dried sage
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ cup grated parmesan cheese (optional)

Instructions

Preheat oven to 425°F.
Peel butternut squash and cut into ½ inch cubes.
Line a baking sheet with parchment paper.
Spread squash in a single layer on the baking sheet.
Toss with oil and a pinch of salt.
Bake for 30 minutes, tossing halfway through.
While squash roasts, chop apple, bacon, and onion.
Heat a Dutch oven or large skillet over medium heat.
Add butter and coat the pan.
Cook onion and celery for 5 minutes until softened.
Add sausage, bacon, salt, sage, thyme, and rosemary.
Break up sausage and cook for 3-4 minutes until lightly browned.
Stir in apple, cranberries, and roasted squash.
Transfer to oven and bake for 30 minutes.
Sprinkle with parmesan cheese if desired.

Notes

Use a sharp knife for peeling and cutting the squash.
Check the squash while roasting to avoid overcooking.
Adjust seasoning to taste.

Prep Time: 20 min
Cook Time: 60 min
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 12
Sodium: 800
Fat: 20
Saturated Fat: 8
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 30
Fiber: 5
Protein: 15
Cholesterol: 50

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