Butternut Squash Appetizer

A small white spoon holding an appetizer of butternut squash atop a sausage patty, garnished with a crisp sage leaf.

5 from 2 votes

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

Cook Time55

Total Time1 15

Course: Appetizer

Cuisine: American

Keyword: butternut squash appetizer, healthy butternut appetizer, low carb butternut squash appetizer

Servings: servings

Calories: 218kcal

Author: Scott G

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

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!

Nutrition