Gluten Free Butternut Squash & Sausage Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 medium sized butternut squash (about 4 cups of squash cut up into ½" cubes)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 lb sweet italian sausage (casings removed)
  • 1 small yellow onion, diced
  • 1 can 8oz crushed roasted tomatoes
  • ½ cup cheddar pieces
  • 4 cups fresh arugula
  1. First preheat your oven to 425.
  2. On a rimmed baking sheet add your butternut squash, sprinkle with 1 tbsp olive oil, 1 tsp kosher salt & black pepper. Toss and place into oven for about 25 minutes, or until squash is roasted (you can pierce it w/ a fork).
  3. While the squash is roasting brown your italian sausage in a cast iron skillet, or any skillet that is oven safe.
  4. Once sausage is browned, remove into a separate container until needed, keeping at least ½ of the fat still in the pan.
  5. Over medium heat add your onion to the pan and cook in the fat for about 5 minutes.
  6. Next remove from heat and add your roasted tomatoes, cooked sausage and roasted butternut squash. Toss. Add salt and pepper to taste.
  7. Next add your cheddar pieces on top of squash.
  8. Place back into preheated oven and bake for 15-20 minutes or until cheese has completely melted.
  9. Remove from oven and serve over fresh arugula or a la carte!
Nutrition Information
Serving size: 2 cups Calories: 396 Fat: 18.6g Saturated fat: 7.3g Carbohydrates: 36.2g Fiber: 7.4g Protein: 27.3g
Recipe by My Lavender Blues at