Skillet Sausage & Butternut Squash

Sausage & Butternut Squash

I used a pork and herb sausage for this but any kind will work: Italian, Bratwurst, Smoked…. all good.


  • 1/2 Basmati rice 
  • 1 cup chicken stock
  • 46 sausages, 12oz (360gr) total weight, cut into 1″ (2cm) pieces 
  • 12oz (350gr) butternut squash, cut into chunks
  • 1 onion, chopped
  • 2 cloves garlic, minced 
  • 1 tbs olive oil 
  • 1 tsp paprika 
  • 2 tsp dried sage 
  • 1 tsp dried oregano
  • 1 tbs Balsamic vinegar 
  • 2 tsp Worcestershire sauce
  • 1/41/2 cup chicken stock


  • Cook rice in stock according to package directions. Basmati usually takes 15 minutes.
  • Heat oil in large nonstick skillet over medium high heat. 
  • Add onion, paprika and sauté 3 minutes. 
  • Add garlic, sausage and sauté until sausage starts to brown. 
  • Reduce heat to medium. 
  • Add butternut squash and sauté until squash starts to brown. 
  • Add herbs, vinegar, Worcestershire and 1/4 cup chicken stock. 
  • Cover, reduce heat and simmer 5 minutes to blend flavors and finish cooking squash. 
  • Add more stock if needed.
  • When rice is done, spread on a platter. Spoon sausage and vegetables on top and serve. 


The butternut squash and sausages are to be cut into bite-size pieces. Actual size depends on your preference but makes little difference in cooking time.

Keywords: butternut squash, sausage, rice