Introduction

This comforting dish of bangers paired with mashed winter squash and crispy fried sage brings together rich flavors and autumnal warmth. It’s a simple yet satisfying meal perfect for cozy dinners that highlight seasonal ingredients in a delightful way.

Bangers with Mashed Winter Squash and Fried Sage Recipe - Recipe Image

Ingredients

1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound sweet or spicy Italian sausages
1/4 cup half-and-half or whole milk
1 teaspoon maple syrup
Pinch of ground cayenne
4 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 large garlic clove, minced

Instructions

Step 1: Preheat the oven to 450 degrees. Place the butternut squash cubes on a sheet pan and drizzle with olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss to coat. Add the sausages to the pan, turning them to coat in the oil.
Step 2: Roast for 30 minutes, tossing the pan about halfway through, until the sausages are browned and fully cooked.
Step 3: Transfer the roasted squash to a bowl and mash using a potato masher. Stir in half-and-half, maple syrup, cayenne, and 1/4 teaspoon salt until smooth. Adjust seasoning with additional salt and cayenne to taste.
Step 4: In a small skillet, melt the butter over medium heat until it simmers. Add the sage leaves and cook for 2 minutes. Then add the minced garlic and cook until the garlic turns golden, the sage leaves become crisp, and the butter browns, about 2 minutes more. Remove from heat immediately and lift out the sage leaves onto a paper towel-lined plate.
Step 5: Stir about half of the browned butter into the mashed squash. Serve the sausages alongside the mash, topping with the fried sage leaves and drizzling the remaining browned butter over the dish.

Tips & Variations

For a creamier mash, use heavy cream instead of half-and-half or milk.
Try different types of sausages like bratwurst or chorizo for varied flavor profiles.
Add roasted garlic to the squash mash for extra depth.
Fresh thyme or rosemary can be substituted for sage to change the herb note.

Storage

Store any leftover sausages and mashed squash in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream to loosen the mash if it has thickened. For best flavor, re-fry the sage leaves shortly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of butternut?

Yes, kabocha or acorn squash work well as alternatives, though cooking time may vary slightly due to different textures.

How do I know when the sausages are fully cooked?

Sausages are done when they are browned on the outside and reach an internal temperature of 160°F (71°C). You can also cut into one to ensure there’s no pink inside.

Bangers with Mashed Winter Squash and Fried Sage Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

This comforting recipe features savory Italian sausages paired with creamy mashed butternut squash, enhanced by maple syrup and a hint of cayenne for a subtle kick. Crispy fried sage leaves and browned butter add a fragrant and rich finishing touch, making this dish perfect for a hearty fall or winter meal.

Author: Lena
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Sausage and Roasted Squash

1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 3/4-inch cubes
3 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal), to taste
Black pepper, to taste
1 pound sweet or spicy Italian sausages

Butternut Squash Mash

1/4 cup half-and-half or whole milk
1 teaspoon maple syrup
Pinch of ground cayenne pepper

Brown Butter Sage and Garnish

4 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 large garlic clove, minced

Instructions

Preheat and prepare squash and sausages: Heat the oven to 450°F (232°C). Place the cubed butternut squash on a sheet pan and drizzle with the olive oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then toss to coat. Add the sausages to the pan, turning them gently to coat in the oil.
Roast sausages and squash: Roast the pan in the oven for 30 minutes, tossing the ingredients about halfway through to ensure even cooking. The sausages should be browned and cooked through when done.
Mash squash: Remove the butternut squash from the pan and transfer to a bowl. Use a potato masher to mash the squash until smooth. Stir in the half-and-half, maple syrup, cayenne, and 1/4 teaspoon salt. Taste and adjust seasoning with additional salt and cayenne if desired.
Prepare brown butter and sage: In a small skillet over medium heat, melt the unsalted butter until it begins to simmer. Add the fresh sage leaves and cook for 2 minutes. Then add the minced garlic and cook until the garlic turns golden, the sage leaves become crisp, and the butter browns slightly, about 2 more minutes. Remove the skillet from heat immediately. Using a fork, lift out the sage leaves and place them on a paper towel-lined plate to drain.
Finish the mash and serve: Stir about half of the browned butter into the mashed butternut squash. Serve the roasted sausages alongside the mash, topped with crispy fried sage leaves. Drizzle the remaining browned butter over the dish as desired for extra richness.

Notes

Using sweet or spicy Italian sausages allows customization of the spice level in the dish.
Maple syrup adds a subtle sweetness that balances the savory flavors but can be adjusted or omitted based on preference.
For a dairy-free option, substitute butter with olive oil and use coconut milk or almond milk instead of half-and-half.
To keep sage leaves crispy, remove from browned butter promptly and place on paper towels to absorb excess fat.
Cook sausages thoroughly until internal temperature reaches 160°F (71°C) for safety.

Keywords: butternut squash mash, Italian sausages, roasted squash, fried sage, brown butter, fall recipe, easy dinner, savory sausage dish