Bangers with Mashed Winter Squash and Fried Sage Recipe
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.
- 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
