25+ Hearty February Squash and Sausage Recipes to Keep You Cozy

As the chill of February settles in, there’s nothing better than warming up with hearty, flavorful dishes that are both comforting and nourishing.

Squash and sausage make the perfect pairing, offering a balance of sweet, savory, and satisfying flavors.

Whether you’re looking for an easy weeknight dinner or a dish to serve at a cozy gathering, squash and sausage can be prepared in countless ways to fit your taste.

From creamy casseroles to skillet meals, these recipes combine the richness of sausage with the earthy sweetness of squash for a meal that will keep you full and satisfied throughout the winter.

Let’s dive into 25+ fantastic February squash and sausage recipes that are sure to become your new favorites.

25+ Hearty February Squash and Sausage Recipes to Keep You Cozy

February is the perfect month to embrace the cozy comfort of squash and sausage dishes.

The versatility of these ingredients means you can enjoy them in a variety of ways—from simple roasted dishes to more complex stews and skillet meals.

Whether you prefer the sweetness of butternut squash or the heartiness of acorn squash, each recipe offers something special to suit every palate.

With these 25+ recipes, you’ll have no shortage of options to fill your kitchen with warmth and flavor all month long.

So grab your favorite squash, pick up some sausage, and start cooking up a storm with these satisfying winter recipes!

Hearty February Squash and Sausage Casserole

This Hearty February Squash and Sausage Casserole is the perfect cozy dish for winter. Combining the earthy sweetness of roasted squash with the savory depth of sausage, it creates a comforting and hearty meal. Packed with vegetables, sausage, and cheese, this casserole is not only filling but also a great way to enjoy seasonal February produce.

Ingredients

• 1 medium butternut squash, peeled, diced
• 1 lb Italian sausage, casing removed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups shredded mozzarella cheese
• 1 cup breadcrumbs
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup chicken broth
• Olive oil for cooking

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned and fully cooked through, breaking it up into smaller pieces as it cooks. Remove and set aside.
3. In the same skillet, add the diced onion, garlic, and bell pepper. Cook for about 5 minutes until softened.
4. Add the cubed butternut squash to the skillet, season with thyme, oregano, salt, and pepper. Stir to combine.
5. Pour in the chicken broth and cover, allowing the squash to cook for 10-15 minutes until tender, stirring occasionally.
6. In a greased casserole dish, combine the cooked sausage, vegetables, and half of the shredded mozzarella cheese.
7. Sprinkle the remaining mozzarella cheese on top, followed by the breadcrumbs.
8. Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
9. Let it cool for a few minutes before serving.

This casserole is the ultimate comfort food for a chilly February day. The combination of savory sausage, tender squash, and melty cheese creates a dish that is both filling and delicious. The roasted vegetables add a natural sweetness, perfectly balanced by the rich, herby sausage. Serve it as a main dish with a simple side salad for a well-rounded meal.

February Squash and Sausage Soup

This February Squash and Sausage Soup is a warm, hearty, and flavorful option for a cold winter evening. It features a rich, creamy base of pureed squash, blended with savory sausage, fresh vegetables, and a touch of cream for a velvety finish. This soup is perfect for a satisfying lunch or dinner, offering both comfort and nutrition.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 lb pork sausage (or turkey sausage for a lighter version)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp ground sage
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up into smaller pieces as it cooks. Remove and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Cook for about 5 minutes until softened.
3. Add the cubed butternut squash, sage, salt, and pepper, stirring well to coat.
4. Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 15-20 minutes until the squash is tender.
5. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer to a blender in batches and puree.
6. Return the soup to the pot and stir in the heavy cream and cooked sausage. Heat through for 5 more minutes.
7. Adjust seasoning if necessary, adding more salt, pepper, or sage to taste.
8. Ladle the soup into bowls and garnish with fresh parsley before serving.

This soup is a flavorful and comforting option for any chilly February evening. The smooth texture of the squash pairs wonderfully with the savory sausage, creating a rich, hearty meal. The addition of cream adds a luxurious touch, while the fresh vegetables contribute to its nutritional value. It’s the perfect way to enjoy winter squash in a hearty, satisfying soup form.

Spicy Squash and Sausage Stir-Fry

If you’re looking for a quick, flavorful dish that highlights the sweetness of squash and the kick of sausage, this Spicy Squash and Sausage Stir-Fry is the perfect choice. With a hint of heat from chili flakes and a savory mix of sausage and veggies, this stir-fry is both vibrant and satisfying. It’s an excellent weeknight meal that’s ready in under 30 minutes!

Ingredients

• 2 medium zucchinis, sliced
• 1 yellow squash, sliced
• 1 lb chicken sausage, sliced
• 1 red onion, sliced
• 1 bell pepper, sliced
• 1 tsp chili flakes (adjust to taste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp olive oil for stir-frying
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken sausage and cook until browned and crispy on the edges, about 6-8 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the onion, bell pepper, zucchini, and yellow squash. Stir-fry for about 5 minutes until the vegetables begin to soften.
3. Add the garlic, ginger, and chili flakes, stirring until fragrant, about 1 minute.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Pour the sauce over the vegetables and toss to coat.
5. Return the sausage to the skillet and stir to combine. Cook for an additional 3-5 minutes, allowing the flavors to meld together.
6. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve hot, garnished with fresh cilantro.

This stir-fry brings a burst of flavor to the table with a satisfying balance of sweetness, heat, and savory sausage. The combination of squash and zucchini adds freshness and texture, while the spicy and tangy sauce enhances the dish’s complexity. It’s a quick, delicious meal that’s perfect for busy February evenings when you need something flavorful but easy to prepare.

Squash and Sausage Stuffed Peppers

Squash and Sausage Stuffed Peppers are a delicious and nutritious way to enjoy the bounty of winter vegetables. The sweetness of the squash perfectly complements the rich, savory sausage, all stuffed inside colorful bell peppers. This dish offers a satisfying combination of flavors and textures, making it perfect for a hearty weeknight meal or a gathering with friends and family.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb sausage (Italian, breakfast, or turkey sausage)
• 1 cup butternut squash, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or rice
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into smaller pieces, until browned. Remove and set aside.
3. In the same skillet, add the onion and garlic. Sauté for 3-4 minutes until softened. Add the diced squash and cook for another 5 minutes until the squash starts to soften.
4. Stir in the cooked quinoa or rice, dried basil, oregano, salt, and pepper. Cook for an additional 3-4 minutes to combine the flavors.
5. Add the cooked sausage back into the skillet and stir well to incorporate all the ingredients. Remove from heat.
6. Stuff each bell pepper with the sausage and squash mixture, packing it tightly. Place the stuffed peppers in a baking dish.
7. Sprinkle grated Parmesan cheese on top of each stuffed pepper.
8. Cover the dish with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is golden.
9. Garnish with fresh parsley and serve hot.

These Squash and Sausage Stuffed Peppers are an irresistible, balanced meal with the perfect blend of flavors. The sweetness of the squash and the savory sausage filling complement the bell peppers, creating a dish that’s both filling and nutritious. It’s also a versatile recipe—you can swap the quinoa for rice, or use a different variety of sausage to suit your taste. These stuffed peppers make a great dinner option for anyone seeking a healthy, satisfying meal with a bit of a twist.

Sausage and Roasted Squash Skillet

This Sausage and Roasted Squash Skillet is a simple, one-pan wonder that combines crispy sausage with caramelized roasted squash and tender vegetables. The savory, slightly spicy sausage pairs perfectly with the naturally sweet and earthy squash, making this dish both satisfying and comforting. It’s perfect for a quick weeknight dinner or a lazy weekend meal.

Ingredients

• 1 lb spicy Italian sausage (or your choice of sausage)
• 2 medium acorn squash, peeled and cubed
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional for extra heat)
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed acorn squash in olive oil, smoked paprika, salt, and pepper. Spread it in an even layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until the squash is tender and caramelized.
3. While the squash is roasting, heat a large skillet over medium heat. Add the sausage and cook, breaking it up into pieces, until browned and crispy. Remove and set aside.
4. In the same skillet, add the sliced onion and bell pepper. Sauté for 5-7 minutes until softened and slightly charred. Add the garlic and cook for an additional 1 minute until fragrant.
5. Once the squash is roasted, add it to the skillet with the vegetables, along with the cooked sausage. Stir everything together and cook for another 3-4 minutes to combine the flavors.
6. Taste and adjust seasoning, adding more salt, pepper, or red pepper flakes if desired.
7. Garnish with fresh thyme leaves and serve hot.

This Sausage and Roasted Squash Skillet is the perfect example of how a few simple ingredients can come together to create a deeply satisfying meal. The caramelized squash adds a beautiful sweetness that balances the savory sausage, while the bell peppers and onions bring extra depth and flavor. This one-pan dish is both easy to prepare and packed with flavor, making it an excellent choice for busy nights when you crave something hearty and delicious.

Squash and Sausage Breakfast Hash

Squash and Sausage Breakfast Hash is a hearty and flavorful breakfast or brunch option that combines sweet and savory flavors with a satisfying crunch. The roasted squash and sausage are tossed with crispy potatoes and topped with a fried egg, making for a delicious and filling meal to start your day. This recipe is perfect for a weekend brunch or a special family breakfast.

Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 lb breakfast sausage (or chorizo for extra spice)
• 2 medium russet potatoes, diced
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 4 eggs (for frying)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread it in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium-high heat. Add the breakfast sausage and cook until browned and cooked through, breaking it into smaller pieces as it cooks. Remove from the skillet and set aside.
4. In the same skillet, add the diced potatoes, onion, bell pepper, and garlic. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and crispy.
5. Once the squash is roasted, add it to the skillet with the potatoes and vegetables, along with the cooked sausage. Stir everything together and cook for an additional 3-4 minutes, allowing the flavors to meld.
6. In a separate skillet, fry the eggs to your liking (sunny side up or scrambled).
7. Serve the hash with a fried egg on top, garnished with fresh cilantro.

This Squash and Sausage Breakfast Hash is the ultimate morning comfort food. The combination of crispy potatoes, savory sausage, and sweet roasted squash creates a satisfying, well-rounded dish. Topping it with a fried egg adds richness, making it a filling breakfast that will keep you energized throughout the day. Whether you’re serving it for brunch or as a hearty start to your morning, this dish is sure to be a hit.

Sausage and Squash Pasta Bake

This Sausage and Squash Pasta Bake is a comforting and hearty dish that combines the rich flavors of sausage with the sweetness of squash, all baked together with pasta and a creamy sauce. It’s an easy yet satisfying meal that works well for family dinners or meal prepping for the week. The layers of flavors and creamy texture make it a crowd-pleaser that everyone will love.

Ingredients

• 1 lb Italian sausage (bulk or casings removed)
• 2 cups butternut squash, peeled and diced
• 12 oz pasta (penne or rigatoni)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• Salt and pepper to taste
• Olive oil for sautéing

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta according to package instructions until al dente, then drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into small pieces until browned and cooked through. Remove the sausage and set aside.
4. In the same skillet, add the onion and garlic and sauté until softened, about 4-5 minutes. Add the diced squash and cook for another 5-7 minutes until the squash begins to soften.
5. Stir in the chicken broth, dried thyme, and sage. Let the mixture simmer for 5 minutes to allow the flavors to blend.
6. Add the heavy cream and stir in the cooked sausage and pasta. Season with salt and pepper to taste.
7. Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the top with mozzarella and Parmesan cheeses.
8. Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden brown.
9. Serve hot and enjoy!

This Sausage and Squash Pasta Bake is a perfect example of how squash can shine in a savory, cheesy pasta dish. The sausage adds richness, while the squash provides natural sweetness, creating a balanced flavor profile. The creamy sauce ties everything together, making this dish both comforting and filling. It’s a great option for a busy weeknight or a dish to impress guests with minimal effort. Leftovers are even better the next day, making it a fantastic meal for meal prep.

Sausage, Squash, and Kale Stir-Fry

This Sausage, Squash, and Kale Stir-Fry is a healthy and flavorful one-pan meal that’s quick to prepare and full of nutrients. The earthy kale and sweet squash complement the savory sausage, making this stir-fry a delicious and wholesome choice for a light dinner or lunch. The dish is also packed with colorful vegetables, offering a satisfying meal that’s full of flavor and texture.

Ingredients

• 1 lb sausage (chicken, turkey, or pork sausage)
• 2 cups butternut squash, peeled and diced
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried rosemary
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions

1. Heat olive oil in a large skillet or wok over medium heat. Add the sausage and cook, breaking it into smaller pieces until browned and fully cooked. Remove and set aside.
2. In the same skillet, add the onion, red bell pepper, and garlic. Sauté for 4-5 minutes until softened and fragrant.
3. Add the diced squash to the skillet and cook for 7-8 minutes, stirring occasionally, until the squash begins to soften and caramelize.
4. Stir in the chopped kale and continue to cook for another 3-4 minutes until the kale is wilted.
5. Add the sausage back to the skillet, then drizzle with balsamic vinegar. Stir to combine everything evenly. Season with rosemary, salt, pepper, and red pepper flakes (if using).
6. Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. Serve immediately, garnished with extra herbs if desired.

This Sausage, Squash, and Kale Stir-Fry is a delightful combination of flavors that showcases the natural sweetness of the squash and the earthiness of the kale. The savory sausage adds richness, and the balsamic vinegar brings a subtle tang that elevates the dish. It’s a quick, easy, and healthy meal that’s perfect for busy nights or when you’re craving something light but filling. Plus, it’s versatile—you can easily swap out the sausage or vegetables to suit your preferences.

Squash and Sausage Soup

This Squash and Sausage Soup is a cozy, comforting dish that is perfect for chilly evenings. The sausage infuses the broth with rich, savory flavors, while the squash provides a smooth, velvety texture. This soup is not only hearty but also packed with nutrients from the vegetables, making it an ideal choice for a filling and nourishing meal.

Ingredients

• 1 lb sausage (Italian sausage works best)
• 3 cups butternut squash, peeled and diced
• 1 large carrot, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup heavy cream (optional, for a richer texture)
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it into pieces until browned and cooked through. Remove the sausage from the pot and set aside.
2. In the same pot, add the onion, garlic, and carrot. Sauté for 5-7 minutes until softened.
3. Add the diced butternut squash to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth, then add the thyme, smoked paprika, salt, and pepper. Bring the soup to a simmer and cook for 15-20 minutes, or until the squash is tender.
5. Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender.
6. Return the soup to the pot and stir in the cooked sausage. If using, add the heavy cream to make the soup extra creamy. Heat for an additional 5 minutes.
7. Serve the soup hot, garnished with fresh parsley.

This Squash and Sausage Soup is a perfect way to warm up on a cold day. The creamy texture from the squash and the rich, savory sausage create a soup that is both satisfying and comforting. It’s easy to prepare, yet offers a depth of flavor that will have everyone asking for seconds. The soup is also flexible—adding cream for extra richness or incorporating other vegetables to suit your tastes. It’s a wonderful dish for meal prepping, as it stores well and tastes even better the next day.

Sausage and Acorn Squash Casserole

This Sausage and Acorn Squash Casserole is a delightful, one-pan meal that’s perfect for a hearty lunch or dinner. The rich, savory sausage pairs beautifully with the subtly sweet acorn squash, all topped with a crispy breadcrumb topping for added texture. This casserole is both satisfying and comforting, making it an excellent choice for family meals or cozy dinners.

Ingredients

• 1 lb ground sausage (pork or turkey)
• 2 medium acorn squash, halved and seeded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 1 tbsp olive oil
• 1 tsp dried sage
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves, cut side down, on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until tender. Once done, remove from the oven and let cool slightly.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned. Remove the sausage from the skillet and set aside.
4. In the same skillet, sauté the onion and garlic for 4-5 minutes until softened. Add the cooked sausage back to the skillet along with the chicken broth and dried sage. Stir and cook for 3-4 minutes, allowing the mixture to absorb the flavors.
5. Once the squash is cool enough to handle, scoop out the flesh and mash it with a fork. Add the mashed squash to the sausage mixture and stir to combine. Season with salt and pepper to taste.
6. Transfer the mixture to a greased casserole dish and top with shredded cheddar cheese and breadcrumbs.
7. Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
8. Garnish with fresh parsley and serve hot.

This Sausage and Acorn Squash Casserole is an easy yet delicious meal that brings together the best of fall flavors. The combination of savory sausage, sweet squash, and crispy breadcrumb topping creates a balanced dish that’s both comforting and satisfying. It’s perfect for a weeknight dinner and can easily be adapted to suit your tastes by switching up the cheese or adding extra herbs. Plus, it’s a great make-ahead option for busy days!

Sausage and Spaghetti Squash Stir-Fry

This Sausage and Spaghetti Squash Stir-Fry is a quick and healthy low-carb dinner that’s packed with flavor. The spaghetti squash mimics the texture of pasta, making it a great substitute for a lighter meal. The sausage adds a savory richness, while the addition of vegetables like bell peppers and spinach ensures this stir-fry is both nutritious and satisfying.

Ingredients

• 1 lb Italian sausage (remove casing, if necessary)
• 1 medium spaghetti squash, roasted and shredded
• 1 red bell pepper, sliced
• 1 small zucchini, sliced
• 2 cups spinach
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Place it cut side down on a baking sheet and roast for 30-40 minutes, or until the strands of squash pull away easily with a fork. Once done, use a fork to shred the squash into spaghetti-like strands and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and fully cooked. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the garlic, bell pepper, and zucchini. Sauté for 4-5 minutes until softened.
4. Add the shredded spaghetti squash to the skillet along with the cooked sausage. Stir to combine.
5. Drizzle the soy sauce and sesame oil over the mixture and toss everything together. Add dried oregano, salt, pepper, and red pepper flakes (if using) to taste.
6. Add the spinach and cook for another 2-3 minutes, or until the spinach wilts.
7. Serve hot and enjoy!

This Sausage and Spaghetti Squash Stir-Fry is a delicious and nutritious twist on traditional stir-fry dishes. The spaghetti squash acts as a great, low-carb substitute for pasta, while the savory sausage brings richness to the dish. The stir-fry is versatile, and you can easily add different vegetables to suit your preferences. Whether you’re looking for a quick weeknight dinner or a healthy meal option, this dish will not disappoint.

Sausage and Squash Soup with Herbs

This hearty Sausage and Squash Soup with Herbs is a perfect dish for chilly evenings. The sausage gives the soup a deep, savory flavor, while the squash adds a comforting sweetness and creamy texture. Packed with herbs like thyme and rosemary, this soup is fragrant and satisfying. It’s ideal for meal prep, as the flavors only get better the longer it sits.

Ingredients

• 1 lb sausage (Italian or mild)
• 3 cups butternut squash, peeled and diced
• 1 large carrot, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook, breaking it into small pieces until browned and cooked through. Remove the sausage and set aside.
2. In the same pot, add the onion, garlic, and carrot. Sauté for 5-7 minutes until softened.
3. Add the diced squash, thyme, rosemary, and chicken broth. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot.
5. Stir in the cooked sausage and season with salt and pepper. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
6. Garnish with fresh parsley and serve hot.

This Sausage and Squash Soup with Herbs is a cozy, flavorful dish that’s perfect for warming up on a cool day. The sausage adds a rich, savory base, while the squash creates a creamy texture that makes the soup incredibly comforting. The herbs infuse the soup with depth and fragrance, and the dish is simple enough for a quick dinner yet hearty enough for a satisfying meal. It’s a great make-ahead soup, and it also freezes well for future meals.

Sausage and Roasted Delicata Squash Salad

This Sausage and Roasted Delicata Squash Salad is a light yet filling dish that combines the flavors of savory sausage, sweet delicata squash, and fresh greens. The roasted squash adds a caramelized sweetness, while the sausage provides a flavorful depth. Paired with a tangy vinaigrette, this salad makes for an excellent lunch or a hearty side dish to any meal.

Ingredients

• 1 lb Italian sausage (or your preferred type)
• 2 delicata squash, sliced into rings and seeds removed
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or kale)
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup pumpkin seeds (optional)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the delicata squash slices in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. While the squash is roasting, heat a skillet over medium heat. Remove the casing from the sausage and crumble it into the skillet. Cook until browned and fully cooked, about 8-10 minutes.
4. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and honey to make the vinaigrette. Season with salt and pepper to taste.
5. Once the squash is done roasting, remove it from the oven and let it cool slightly.
6. In a large bowl, toss the mixed greens, red onion, roasted squash, sausage, feta cheese (if using), and pumpkin seeds.
7. Drizzle the vinaigrette over the salad and toss to coat.
8. Serve immediately and enjoy!

This Sausage and Roasted Delicata Squash Salad is a refreshing yet satisfying dish that perfectly balances savory and sweet flavors. The delicata squash adds a mild, nutty sweetness that pairs beautifully with the richness of the sausage. The fresh greens and tangy vinaigrette bring a burst of brightness, while the optional toppings like feta and pumpkin seeds add texture and depth. Whether served as a main or a side, this salad is a great choice for a light yet fulfilling meal.

Spicy Sausage and Butternut Squash Stew

This Spicy Sausage and Butternut Squash Stew is a rich, warming dish full of bold flavors. The heat from the sausage and spices combines perfectly with the sweet creaminess of the butternut squash, creating a well-rounded and hearty stew. It’s an easy-to-make dish that’s perfect for a chilly evening, providing a comforting balance of spice and sweetness.

Ingredients

• 1 lb spicy Italian sausage
• 1 medium butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes (optional for extra heat)
• 4 cups chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for added richness)
• Fresh cilantro, chopped (optional for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and fully cooked. Remove the sausage and set it aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 4-5 minutes until softened.
3. Add the diced butternut squash, smoked paprika, cumin, and red pepper flakes (if using). Stir to coat the squash in the spices.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and let the stew simmer for 20-25 minutes, or until the squash is tender.
5. Once the squash is tender, use a potato masher or immersion blender to mash part of the squash for a thicker texture, leaving some chunks intact.
6. Return the sausage to the pot and stir to combine. Season with salt and pepper to taste.
7. For a creamier stew, stir in the heavy cream.
8. Serve hot, garnished with fresh cilantro if desired.

This Spicy Sausage and Butternut Squash Stew is a perfect dish for those craving a bit of heat and heartiness in one meal. The savory sausage and the sweet butternut squash come together beautifully with the smoky spices, creating a rich and flavorful stew. The addition of cream makes it luxuriously smooth, but you can skip it for a lighter version. This stew is an excellent option for meal prep as the flavors continue to develop the next day, making it even more delicious.

Sausage-Stuffed Acorn Squash with Apple and Sage

Sausage-Stuffed Acorn Squash with Apple and Sage is a beautifully flavorful dish that makes for a perfect fall or winter dinner. The earthy acorn squash is roasted until tender and then stuffed with a savory sausage mixture, accented with sweet apples and aromatic sage. It’s an easy-to-make yet impressive meal that’s great for family gatherings or a cozy dinner for two.

Ingredients

• 2 acorn squash, halved and seeded
• 1 lb mild Italian sausage
• 1 apple, diced
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 tbsp fresh sage, chopped
• 1/4 tsp ground cinnamon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil for drizzling

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the acorn squash halves cut side down on a baking sheet. Roast for 25-30 minutes, or until the squash is tender.
3. While the squash is roasting, heat a skillet over medium heat and add the sausage. Cook, breaking it into small pieces, until browned and cooked through.
4. Add the chopped apple, onion, and garlic to the skillet with the sausage. Sauté for 5-7 minutes, or until the apple softens and the onion becomes translucent.
5. Stir in the breadcrumbs, sage, and cinnamon. Cook for another 2-3 minutes to let the flavors combine. Season with salt and pepper to taste.
6. Once the squash is done roasting, remove it from the oven and carefully flip the halves over. Spoon the sausage mixture into each squash half, packing it in gently.
7. Sprinkle the grated Parmesan cheese on top of the stuffing and drizzle with a little olive oil. Return to the oven and bake for an additional 10-15 minutes, or until the tops are golden.
8. Serve hot, garnished with extra fresh sage if desired.

This Sausage-Stuffed Acorn Squash with Apple and Sage is a perfect dish for showcasing seasonal ingredients. The sausage’s savory richness pairs wonderfully with the sweetness of the apples, while the sage and cinnamon give it a warm, aromatic quality. The roasted acorn squash provides a comforting base, making this dish a well-rounded, satisfying meal. It’s a great option for holiday gatherings, special occasions, or any time you want a delicious, fall-inspired dinner.

Note: More recipes are coming soon!