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5 from 1 vote

Butternut Squash and Sausage Appetizer

Roasted Butternut Squash and Sausage were made for one another. Add in some sage and it is a little package of Fall Flavor ready to be enjoyed.
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: American
Servings: 12 servings
Calories: 254kcal
Author: Scott G


For the Butternut Squash Puree

  • 2 TBSP Olive Oil
  • 1 TSP Kosher Salt
  • 1/4 TSP Cracked Pepper approx
  • 1 Butternut Squash peeled, seeded and diced.
  • 1 Shallot minced
  • 4 Cloves Roasted Garlic
  • 3 TBSP organic butter

For the Sage Sausage

  • 1 LB Ground Pork
  • 1/2 TBSP Fresh Sage minced
  • 1/2 TBSP Fresh Thyme minced (no stems)
  • 1/4 TSP Red Pepper Flake
  • 2 Roasted GarlicCloves
  • 1/2 TBSP Kosher Salt
  • 1/4 TSP Ground Pepper

For the Fried Sage

  • 1/4 Cup Olive Oil
  • Leaves Fresh Sage


For the Roasted Butternut Squash

  • Preheat your oven to 375 degrees.
  • Line a baking sheet with foil, mix the diced squash with olive oil, mix in 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 the size dice of the butternut squash. Should be tender and sweet. When cooked, place in a large bowl.
  • Cook the shallots in a pan with a bit 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 well 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 remaining mini patties.
  • Heat a large cast iron or other heavy bottom pan over medium high 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, recover and cook for 2-3 more minutes or until cooked through.
  • Remove the cooked patties and set aside.

For the Fried Sage

  • Heat the olive oil over medium high heat in a small sautee pan.
  • When shimmering but not smoking, add in 1 or 2 leaves. Fry for 4-5 seconds and remove with tongs to a paper towel lined plate.

Putting together the Butternut Squash and Sausage Appetizers

  • Place all the sausages on a plate.
  • Spoon the roasted butternut squash puree onto each sausage.
  • Top with a piece of fried sage and enjoy hot!


All the elements of this recipe can be cooked ahead and held. The sausages can be gently reheated in a covered pan with olive oil. The puree can be reheated in a non-stick pan. The fried sage leaves can be kept for 1-2 days in an airtight container!


Calories: 254kcal