Butternut Squash and Sausage Bake
Six Ingredients, One Pan, Fall Dinner Done
Butternut Squash and Sausage Bake starts with Jones Dairy Farm All Natural Sausage Roll browned with onion, then tossed with cubed butternut squash, olive oil, salt, and dried sage before baking covered at 375°F until tender. With just six ingredients and minimal prep, this gluten free, dairy free sausage and squash bake serves 8 as a side dish or 4 to 6 as a main course, making it a versatile and satisfying fall dinner option.
Ingredients
- 1 (16 oz.) Jones Dairy Farm All Natural Pork Sausage Roll
- 1 medium onion, diced
- 1 medium butternut squash (about 4 pounds), peeled and diced into 1/2 inch cubes
- 1/2 teaspoon salt
- 1 teaspoon dried sage
Directions
In large skillet, cook sausage and onion until sausage is no longer pink, breaking up sausage as it cooks.
Preheat the oven to 375°F.
In large bowl, combine squash, olive oil, salt, sage and cooked sausage and onion. Toss to combine. Pour into 9″x13″ baking dish and cover with foil. Bake 35 minutes, then remove foil and bake for additional 15 minutes, or until squash is tender.
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