Sausage and Butternut Squash Skillet

Sausage and butternut squash skillet is a hearty one-skillet recipe that’s low in carbs and calories. It comes together quickly for an easy weekday dinner and is great paired with easy vegetable rice!

Sausage and Butternut Squash Skillet

Sausage and Butternut Squash Skillet

Course Main Course
Servings 4


  • 8 oz Chinese sausage, casings removed
  • 2 tsp ground sage
  • 1 tsp crushed rosemary leaves
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 1 tsp black pepper
  • 5 lb butternut squash, peeled, seeded and cut into 1-inch cubes (8 cups)
  • 1 onion, chopped
  • 6 cloves garlic, minced (2 tbsp)
  • ½ cup chicken stock
  • Parmesan cheese


  • In a large skillet, cook sausage and over medium-high until browned, while breaking into large pieces (about 6-7 minutes).
  • Add all remaining ingredients (except for cheese) and stir gently to combine. Bring to a simmer. Reduce heat to medium-low, cover and simmer for 18-20 minutes, stirring occasionally, or until squash is tender. Top with grated Parmesan cheese.
  • Hack: Freeze leftovers in portion-sized freezer containers for quick "grab and go" meals.
  • Hack:   Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store.  Frozen butternut squash can also be used (one 16 oz bag equals 4 cups).
  • Hack:  Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword butternut squash, Chinese sausage, easy dinner, easy meal, keto, low calorie, low carb, one skillet meal, quick and easy

Did you know? Winter quash provides numerous health benefits that may help reduce the risk of many diseases!

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4 Replies to “Sausage and Butternut Squash Skillet”

  1. Hi Cynthia, I regularly visit your website and find simply tasty recipes. This recipe for sausage and butternut squash skillet is no exception! For a plant-based dish, I bet I could exchange the chinese sausage for a vegetable protein, like pressed tofu or even jackfruit. The good thing about yor recipes is that the main proteins can be easily swapped for plant-based ones.

    1. Thank you for your kind comments!  Please let me know what vegetable protein you used in this recipe and how it came out!  

  2. It’s an easy recipe that cooks in no time, but the moment you take a bite, you will want to hire yourself to be head chef in an fancy restaurant.I’ve become more confident in the kitchen over the years and feel like I more or less know what to expect when I approach a recipe. Every now and then, however, a recipe like this will catch me off guard in a very very good way.

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