Sausage & Butternut Squash Skillet Supper



Course: Main Course

 Serves: 4


  • 2 tablespoons olive oil
  • 2 pounds good-quality fresh Italian sweet sausage casings removed
  • fat handful sage: 2 tablespoons finely chopped and 2 tablespoons coarsely chopped
  • 1 teaspoon fennel seed
  • 14 teaspoon ground allspice or ground cloves
  • Coarsely ground black pepper
  • 1 12 pounds butternut cheese or red kuri squash, peeled, seeded and cut into 1-inch cubes
  • 1 large onion chopped
  • 4 cloves garlic sliced
  • 1 small fresh Fresno or red jalapeño chile pepper, finely chopped or 1 teaspoon crushed red pepper
  • 14 teaspoon freshly grated nutmeg
  • Salt
  • 12 cup chicken stock


  1. In a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the sausage and cook, breaking into large pieces with the back of a spoon. Add in sage, fennel seed and ground cloves or allspice. Cook until browned, about 6 minutes.
  2. Add the squash, onion, garlic, chile and nutmeg; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 2-3 minutes. Add the stock and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18-20 minutes.

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