I’m a big fan of the one pan recipes, especially during the holidays, because I hate cleanup. This one pan, easy weeknight dinner is exactly that – it cooks quickly, all in the same pan, and is packed with flavor and nutrients.
You can enjoy this skillet meal as a side dish around the holidays or just as an fall or winter inspired meal for the family. You can use spiralized sweet potatoes instead of spiralized butternut squash, but don’t skip the spiralized apples – they give this dish just the hint of sweetness it needs.
Classic stuffing flavors like thyme, celery, and crunchy pecans give this dish a Thanksgiving vibe, but it’s fit for any day of the year.
You can also use any type of sausage you’d like – turkey sausage, chicken sausage would work really well here, too. I like Italian fennel sausage because it gives the skillet a richer flavor, but if you want something lower in fat, substitute in a different sausage.
And if you’re vegetarian, you can substitute in lentils, quinoa, farro, brown rice, or even tofu.
Nutritional Information & Recipe
Butternut Squash, Sausage and Apple Skillet
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves minced
- 3 celery ribs diced
- ½ cup diced yellow or white onion
- 2 teaspoons dried thyme
- 3 sweet Italian sausage links decased
- 3/4 cup roughly chopped pecans
- 1 large butternut squash peeled, Blade C, noodles trimmed
- 1 Gala apple Blade C
- ½ cup shredded parmesan or Gruyere cheese or mild cheddar
- Preheat the oven to 400 degrees.
- Place a large, deep skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, celery, onion, thyme and season with salt and pepper. Cook for 3-5 minutes or until the vegetables soften and then push to the side of the skillet and add in the sausage, breaking it up with a wooden spoon and cook until it’s no longer pink, about 6-7 more minutes.
- Add in the butternut squash. Stir to combine and cook for 2 minutes to let the butternut squash start to heat through.
- Meanwhile, spiralize the apple on Blade C.
- Fold in the apple noodles and pecans, stir once more and then top with the cheese and bake for 15-20 minutes or until butternut squash is no longer crunchy.