Friday, November 13, 2009

Recipe: Herb-roasted Butternut Squash with Chicken Apple Sausage

With holiday parties and potlucks starting, I wanted to share a recipe I made for my Stanford Womens Alumni Club neighborhood potluck dinner this week. This group is the most vibrant, lovely gathering of women alum of all ages. I love the intergenerational exchange of stories, heated discussions on current happenings, and delicious sharing of favorite recipes!

When the invite came I thought of winter squash and apples since both are in season. In the past, I’ve roasted butternut squash halves with an Italian sausage and apple filling, so was considering something similar. A recipe search, however, turned up the following dish which takes the squash and roasts it cubed, along with plenty of herbs and pieces of pre-cooked sausage. It’s a tasty recipe as is, but I wanted to add my own character. I used truffle oil, lots of the fresh herbs and additional dry herbs as well, tossed in apples along with some shallots (I adore them roasted and thought it would be a bigger crowd pleasure than garlic), used the chicken apple sausage as suggested, and gave the whole thing a big sprinkling of black truffle salt.

This recipe is versatile, healthy, and can be made ahead so it’s a good one for all the upcoming festivities! Any mix of things could be tossed in really. It would be great also with red peppers, broccoli, other squashes or sweet potatoes, etc… I doubled the quantity for our group of 10, and the roasting time increased to about 45 minutes so beware you may have to adjust your cooking time. Enjoy!

Herb-Roasted Sausages and Butternut Squash

Adapted from Bon App├ętit, December 2003

Yield: Makes 4 servings

6 cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds)
1 pound purchased fully cooked sausages (such as chicken and apple), cut into 1 1/2-inch pieces
8 garlic cloves (or 6 shallots, peeled)
3 tablespoons flavored olive oil (such as roasted pepper or herb, I used truffle oil) or regular olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
Salt and pepper, to taste
1 1/2 tablespoons balsamic vinegar


Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.

Transfer squash and sausages to platter. Drizzle with vinegar and serve.


  1. I LOVE roasted veggies. This recipe looks delicious. Perhaps I could sub the chicken sausage for veggie sausage!

  2. I just discovered your beautiful blog via Steph of Stephchows, and I'm so glad I did! Truffle oil with roasted squash??!! Heaven!!:-)