Looking to add a delicious twist to your Thanksgiving spread? Dive into this savory Butternut Squash Appetizer that is sure to delight everyone at your table. Roasted to perfection and paired with flavorful sage sausage, these holiday appetizers bring together the warmth of fall flavors in every mouthful.
Whether you’re hosting a festive gathering or simply craving a seasonal treat, this recipe combines the rich sweetness of roasted squash with the savory kick of homemade sage sausage. It’s a flavorful addition to your holiday menu that celebrates the essence of autumn without any fuss. In this post, we’ll learn how to make butternut squash appetizer the easy way!
This recipe is: Low Carb, Gluten Free, Paleo
Table of Contents
7 Reasons To Love This Recipe
This appetizer has become one of my favorite fall recipes for reasons like:
- Completely unique appetizer idea.
- Each element works great, combined or separately.
- The perfect flavors for an autumn gathering.
- Easy to update the flavor profile.
- Stores really well in the fridge.
- Can be elegantly presented or done in a more casual approach.
- It tastes just so good… everyone will love it!
First, A Little Background:
I love birthday parties. Who doesn’t love a birthday? For Caroline’s 35th birthday, she asked me to create all paleo small plates for the party. I didn’t tell her at the time, but I thought that it was 1) A super-cool request. 2) A very hard request. 3) An awesome challenge. After brainstorming for a while, the game plan was set. I would par-cook each course for this dinner party and finish it in real time in front of our guests.
Here’s the course list:
- Roasted Butternut Squash and Sausage with Fried Sage Leaf
• Spaghetti Squash Carbonara with Roasted Root Veggies & Pesto
• Honey Goat Cheese, Blueberries & Brown Butter Walnuts over Baby Greens
• Stuffed Mini Peppers with Roasted Pumpkin Seed and Scallion Puree
• Paleo Shrimp & Cauli-Grits with Smoked Rib Meat
The butternut squash and sausage appetizer recipe was more of an amuse-bouche than a true appetizer, but boy, it tasted good. I made a big batch of sage sausage mix and just formed mini patties out of it. The roasted butternut squash purée was stiff enough to be formed on top of the sausage.
Is Butternut Squash Appetizer Low-Carb?
Yes, butternut squash can be made low-carb. This recipe contains 6 g net carbs per serving. However, remember that the serving size is small, and you might not be able to stop yourself from eating a few servings of this appetizer. So, moderation is the key to this recipe, as butternut squash is quite high in carbs.
You can also modify this recipe using cauliflower purée to reduce the carb content and enhance the flavor profile. If you’re carb-cycling, you can swap the squash for sweet potato (delicious, complex carbs).
For further nutrition information and carb content of butternut squash, head over to my article “Is Butternut Squash Low Carb”.
Now, let’s prepare this Thanksgiving appetizer!
Butternut Squash Appetizer Ingredients List
Here’s a list of simple ingredients you’ll need for the sausage appetizer:
For the Butternut Squash Purée
- 4 cloves roasted garlic
- 3 tablespoons organic butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 butternut squash peeled, seeded and diced
- 1 shallot minced
- ¼ teaspoon cracked black pepper approx.
For the Sage Sausage
- 2 roasted garlic cloves
- 1 pound ground pork
- ½ tablespoon fresh sage, minced
- ½ tablespoon fresh thyme leaves, minced (no stems)
- ½ tablespoon kosher salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground pepper
Ingredient Substitutions
If you find yourself missing some of the ingredients for this recipe, don’t worry—there are simple alternatives you can use without sacrificing flavor. Here are some substitutions to consider for this butternut squash and sausage recipe:
- Butternut Squash: If you don’t have butternut squash, you can substitute with sweet potato, pumpkin, or acorn squash. For a lower-carb option, mix half of the butternut squash with cauliflower purée. For an even lower carb version, use just cauliflower purée.
- Shallot: Replace the shallot with 2 tablespoons of finely diced red onion for a similar flavor profile.
- Roasted Garlic: If roasted garlic isn’t available, substitute with 1 clove of regular garlic. Note that the flavor may be slightly sharper. To mellow out the garlic, heat 3 tablespoons of olive oil in a pan over medium heat, sauté 3-4 cloves of diced raw garlic gently for 4-5 minutes before adding to the recipe.
- Butter: For a lactose-free alternative, swap butter for ghee or clarified butter.
- Fresh Sage: Use 1 teaspoon of dried sage instead of fresh sage leaves.
- Fresh Thyme: Substitute fresh thyme with 1 teaspoon of dried thyme.
- Red Pepper Flakes: For a different level of heat, use a dash of cayenne pepper. For a milder option, try ground chipotle or smoked paprika.
Additional Ingredients
Enhance the flavors of this butternut squash snack with a few extra ingredients that complement the main flavors beautifully:
- Nuts: Toasting ¼ cup of pine nuts, slivered almonds, or chopped pecans and sprinkling them over the top adds a delightful crunch and nutty flavor. Toast them lightly in a pan until fragrant before adding to your dish.
- Spices: Elevate the autumn flavors in the butternut squash purée by adding a touch of cinnamon and nutmeg. These spices will accentuate the dish’s seasonal warmth.
- Citrus: Brighten the purée with a touch of lemon zest or fresh orange juice. This citrusy addition adds a refreshing twist to the rich flavors of the butternut squash.
Note: These additional ingredients are optional. You can use them to enhance the flavor of this appetizer.
Cooking Tools Required
You’ll require the following cooking tools to make these butternut squash bites:
- Baking sheet
- Aluminum foil
- Large bowl
- Potato masher
- Pan or skillet (for cooking shallots and frying sage)
- Tongs
- Small sauté pan (for frying sage)
- Paper towels
How to Make Butternut Squash Appetizer: Complete Cooking Cooking Guide
Cooking Method
- Roasting
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Peel the squash, then seed and dice it.
- Mince shallots, fresh thyme, and fresh sage.
Cooking Instructions
For the Roasted Butternut Squash
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with foil, mix the diced squash with olive oil, plus kosher salt and pepper. Coat well and spread in a single layer on the baking sheet.
- Cook for 45 minutes to 1 hour, depending on how big you diced your butternut squash. It should be tender and sweet. When cooked, place in a large bowl.
- Cook the shallots in a pan with a dash of olive oil and a pinch of salt. When browned, remove from heat and add to the large bowl.
- Add the roasted garlic and butter to the large bowl. Using a potato masher, mash everything together.
- Taste and adjust seasonings.
For the Sage Sausage
- Mix all the ingredients together in a bowl.
- Form a mini patty and cook one off to taste. Adjust the seasoning in the mix. Cook off one more mini patty to taste. If you like it, form the remaining mini patties.
- Heat a large cast iron or other heavy-bottomed pan over medium heat. Add in some olive oil. When the oil shimmers, add in the mini sausage patties and cover.
- Cook, covered, for 2-3 minutes. Flip with tongs, cover again, and cook for 2-3 more minutes or until golden brown and cooked through.
Remove the cooked patties and set aside.
For the Fried Sage
- Heat the olive oil over medium-high heat in a small sauté pan.
- When shimmering but not smoking, add 1 or 2 leaves. Fry for 4-5 seconds, then remove the crispy sage with tongs to a plate lined with a paper towel.
Putting Together the Butternut Squash and Sausage Appetizers
- Place all the sausages on a plate.
- Spoon the roasted butternut squash purée onto each sausage.
- Top with a piece of fried sage, and enjoy hot!
Step 1: Sauté diced onions in a cast iron skillet until they become translucent.
Step 2: Cook sausage patties in a frying pan until they are browned and cooked through.
Step 3: Roast cubed butternut squash on a foil-lined baking sheet until they are tender and slightly caramelized.
💡 My Pro Tip
Here are my two important tips for the butternut squash bites:
- Fried sage leaves are a delightful addition to enhance both flavor and presentation in this recipe, though they’re optional. Fresh sage sprinkled on top works well if you’re short on time. For frying sage leaves, using chopsticks or cooking tweezers is recommended. Sage cooks quickly and can easily burn, so quick and careful removal from the oil is key—large cooking tongs may not be precise enough for this delicate task.
- Frying sage leaves is a simple way to transform their flavor profile. Sage, known for its potent taste, mellows beautifully when fried, adding a delicious twist. To fry sage, heat approximately ¼ cup of olive oil in a small frying pan until shimmering. Add each leaf and fry for 4-5 seconds; ensure not to brown them. Maintaining the right oil temperature is crucial for achieving crispiness—smaller leaves are easier to fry, but larger ones can be broken into sections if needed.
⏲️ Time-Saving Tips
- Make all the components ahead of time. Store them in separate, airtight containers in the fridge for up to a week. Heat the components separately and assemble them just before service. The only part that does not hold is the fried sage leaves.
- Buy prepared bulk sausage to reduce prep time. You can modify the flavors easily according to the recipe if it is just plain pork and fat. You can also buy prepared sage sausage from most supermarkets, but read the ingredients for hidden sugars.
What to Serve With the Butternut Squash Appetizer?
This roasted butternut squash appetizer pairs beautifully with a variety of sides to complement its flavors:
- Meatball Parm: Pair the butternut squash appetizer as an elegant starter before indulging in hearty Meatball Parm, allowing the flavors to complement each other.
- Cauliflower Shrimp and Grits: Serve the butternut squash appetizer before cauliflower shrimp and grits for a balanced meal that combines creamy textures and savory flavors.
- Grilled Asparagus: Grilling brings out the natural sweetness of asparagus, adding a smoky contrast to the rich butternut squash purée.
- Sautéed Spinach: The light, earthy taste of sautéed spinach balances the robust flavors of the appetizer, offering a nutritious contrast.
- Cauliflower Purée: Creamy and low-carb, cauliflower purée provides a velvety texture that complements the smoothness of the butternut squash mixture.
Storage and Reheating Instructions
Storage
This dish is stored well in separate containers in the fridge for up to a week.
Freezing
Both components freeze exceptionally well. Store in freezer-safe containers for up to 3 months. Defrost overnight in the fridge and reheat using the oven method described above.
Reheating
Use the oven for easy reheating. Preheat to 350°F (175°C). Spread butternut squash purée on one half of a lined, rimmed baking sheet, and lay out the sage sausage in a single layer on the other half. Heat until warmed through.
Recipe Conclusion
Caroline thought the fattiness of the sausage added a huge depth of flavor. She said the sweetness of the Butternut Squash Appetizer with the bright, fresh herbs made it explode with flavor—just incredible. Big smiles all around the room. After we’d eaten everything, this course rated either first or second for everyone. The fried sage was a huge favorite as well.
I was thrilled because everyone was happy. Caroline, most importantly, because it was her birthday. The first course of the best Thanksgiving appetizers is now completed, and we’ll move on to others in future blog post.
More Appetizer Recipes
If you’re looking for more sausage appetizer ideas, have a look at these options:
FAQs
Yes, you can use frozen butternut squash for convenience. Thaw and roast it according to the recipe instructions.
Replace the sage sausage with a plant-based sausage or omit it for a vegetarian version.
Yes, you can use ghee or a dairy-free butter substitute to make this recipe dairy-free.
Butternut Squash Appetizer
Ingredients
For the Butternut Squash Purée
- 4 cloves roasted garlic
- 3 tablespoons organic butter
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 butternut squash peeled seeded and diced
- 1 shallot minced
- ¼ teaspoon cracked black pepper approx.
For the Sage Sausage
- 2 roasted garlic cloves
- 1 pound ground pork
- ½ tablespoon fresh sage minced
- ½ tablespoon fresh thyme leaves minced (no stems)
- ½ tablespoon kosher salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground pepper
Instructions
For the Roasted Butternut Squash
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with foil, mix the diced squash with olive oil, plus kosher salt and pepper. Coat well and spread in a single layer on the baking sheet.
- Cook for 45 minutes to 1 hour, depending on how big you diced your butternut squash. It should be tender and sweet. When cooked, place in a large bowl.
- Cook the shallots in a pan with a dash of olive oil and a pinch of salt. When browned, remove from heat and add to the large bowl.
- Add the roasted garlic and butter to the large bowl. Using a potato masher, mash everything together.
- Taste and adjust seasonings.
For the Sage Sausage
- Mix all the ingredients together in a bowl.
- Form a mini patty and cook one off to taste. Adjust the seasoning in the mix. Cook off one more mini patty to taste. If you like it, form the remaining mini patties.
- Heat a large cast iron or other heavy-bottomed pan over medium heat. Add in some olive oil. When the oil shimmers, add in the mini sausage patties and cover.
- Cook, covered, for 2-3 minutes. Flip with tongs, cover again, and cook for 2-3 more minutes or until golden brown and cooked through.
- Remove the cooked patties and set aside.
For the Fried Sage
- Heat the olive oil over medium-high heat in a small sauté pan.
- When shimmering but not smoking, add 1 or 2 leaves. Fry for 4-5 seconds, then remove the crispy sage with tongs to a plate lined with a paper towel.
Putting Together the Butternut Squash and Sausage Appetizers
- Place all the sausages on a plate.
- Spoon the roasted butternut squash purée onto each sausage.
- Top with a piece of fried sage, and enjoy hot!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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10 Responses
Hey there excellent blog! Does running a blog like this require a large amount of work?
I have no expertise in programming but I was hoping to
start my own blog soon. Anyhow, if you have any ideas or
tips for new blog owners please share. I understand this is
off topic but I simply needed to ask. Many thanks!
Hi Jerry:
Thank you very much! Running a blog does take a bit of work. Some are more technical than others. There’s a great resource out there (and I’m not getting compensated for this, but I am a member) called Food Blogger Pro (foodbloggerpro.com). About 2000 food bloggers are members there. Great video tutorials and the forums are really terrific.
If you want to talk offline about it, let me know!
Take care-
Scott
How many does this recipe make? Thanks.
Hi Jody-
I made 12 with the recipe, but there was enough left over to make 24 to 30 total.
Hope you had a happy thanksgiving-
Scott
How thick are the mini sausage patties? I just want to make sure that they are cooked through. I have the puree and sage leaves made- the sooner the better! Thanks
Hi Rachel:
I made mine about 1/4″ thick. What I typically do, however, is make 1 patty and then cook it off…. seeing how long it takes to be cooked through. Then not only do I have a good sense of the timing, but a delicious snack while I’m cooking the rest!
Hope this helps.
Thank you for stopping by and have a delicious day in the kitchen!
Scott
Loved how these turned out! The butternut squash is perfectly tender and the sausage is so flavorful.