• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Creamy Butternut Squash with Sausage and Crispy Sage (Grain-free)

November 21, 2013 by April Swiger 5 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

Creamy Butternut Squash with  Sausage and Crispy Sage (Grain-free)4

By April Swiger, Contributing Writer

Ramekins add such a special touch, don’t they? Creamy butternut squash mixed with rich grass-fed butter, bits of sausage, and crispy sage leaves top this delectable holiday starter dish. This recipe is easily adaptable for personal ramekins at each seat, or a lovely side dish served with the main course. It’s up to you!

The humble butternut squash is a staple in our home during the colder months. It’s jam-packed with vitamin C, and a one cup serving will give your immune system a nice little boost during cold and flu season. Not only that, its sweet flavor, buttery texture, and tangerine-like hue adds significant beauty to any holiday place setting.

Creamy Butternut Squash with Sausage and Crispy Sage (Grain-Free)

When I was first married, and learning how to cook for two, preparing a butternut squash was incredibly intimidating to me. I avoided it for a long time for fear of seriously injuring myself while attempting to open it! I have since learned that a sharp knife, and a strong vegetable peeler, will do wonders on this versatile gourd.

Butternut squash can be prepared in countless ways. Two of my favorites are butternut squash fries and roasted butternut squash risotto. I also frequently add it to beef stew, with rosemary and a little Marsala wine. Yum!

Creamy Butternut Squash with Sausage and Crispy Sage (Grain-Free)

This squash pairs beautifully with the savory flavor of sage. This soft, and sweet, herb is known for its health benefits and medicinal properties. Frying these delicate leaves in a little coconut oil provides a unique flare to a rather simple dish. This dish is grain-free, and can be easily adjusted for those avoiding dairy. Simply skip the sprinkle of cheese at the end, and substitute butter for a couple tablespoons of coconut oil.

Creamy Butternut Squash with Sausage and Crispy Sage (Grain-free)
 
Author:
April Swiger
Recipe type: Starter, or side dish
Serves: 6-8
Print
 
This recipe is easily adaptable for personal ramekins at each seat, or a lovely side dish served with the main course. This dish is grain-free, and can be easily adjusted for those avoiding dairy. Simply skip the sprinkle of cheese at the end, and substitute butter for a couple tablespoons of coconut oil.
Ingredients
  • 1 large butternut squash (about 4lbs), or two small ones
  • 4 Tbls butter
  • ½-3/4 tsp salt
  • 1 Lb ground sausage (or sausage links, with casing removed). I recommend using sausage with light seasoning, nothing too spicy! Kimi has a homemade sausage recipe here that could be used
  • 2 tsp fresh minced sage
  • 12-16 additional sage leaves for frying
  • 1-2 Tbls coconut oil
  • (Optional) Feta or parmesan cheese for sprinkling
  • Salt and pepper to taste
Instructions
  1. Preheat your oven to 350F degrees.
  2. ROAST SQUASH: Pierce your squash 4-5 times with a sharp knife, place it on a baking sheet, and roast it until it's very soft, about 1.5-2 hours. When your knife easily goes through, it's done.
  3. When the squash is done, set it aside to cool for 10-15 minutes, and begin preparing the rest of the recipe.
  4. COOK SAUSAGE: Brown your ground sausage, and 2 tsp of freshly minced sage in a skillet until it's cooked through. When your sausage is done, set it aside.
  5. FRY SAGE LEAVES: Melt 1-2 Tbls of coconut oil in your skillet on medium high heat.
  6. This part can be tricky, and needs constant attention! When your coconut oil is hot, carefully place 2-3 fresh sage leaves into the oil. Allow them to crisp up for 10-12 seconds until they are holding their shape. I will flip them after a few seconds on each side. I recommend doing this in small batches, otherwise it's difficult to keep up with them fast enough and they burn very easily (you'll see their edges begin to turn brown if they are getting overdone). Place your crispy sage leaves on a paper towel lined plate.
  7. When your squash has cooled to the touch, cut it in half lengthwise and scoop out the seeds. You can discard them, or dry and roast them for a tasty snack!
  8. Scoop the squash into a large bowl with 4 Tbls butter, and ½-3/4 tsp salt. Mix well. If you want to remove lumps, use a potato masher, or hand blender.
  9. COMBINE: Add the cooked sausage to the squash and mix together with salt and pepper to taste.
  10. Fill your ramekins with a heaping ½ cup full of the squash/sausage mix. I used 8oz ramekins, but whatever size you have, fill it up about ¾ of the way full.
  11. If desired, sprinkle a little feta or parmesan chess on top, and decorate with your crispy sage leaves!
3.2.2124

The following two tabs change content below.
  • Bio
  • Latest Posts
My Facebook profileMy Instagram profileMy Pinterest profile

April Swiger

April is a follower of King Jesus, wife, mother, writer, and adoption advocate. She lives in New England where her husband serves as a worship-pastor. Her introverted nature loves to read, sip coffee, and cook nourishing food for those she loves. You can find her writing at April Swiger.
My Facebook profileMy Instagram profileMy Pinterest profile

Latest posts by April Swiger (see all)

  • Stuffed Butternut Squash with Bacon, Brown Rice, and Mushrooms - September 23, 2015
  • Roasted Beet and Blueberry Salad - June 17, 2015
  • Stress Relieving Lavender Lemon Balm Iced Tea - May 15, 2015

Filed Under: Gluten Free, Nutrient Dense Foods, Sides Tagged With: Grain Free

Previous Post: « Pennywise Platter Thursday 11/21
Next Post: 7 delicious ways to use Thanksgiving leftovers »

Reader Interactions

Comments

  1. Veronica

    November 26, 2013 at 1:35 pm

    I am looking forward to trying this, looks delicious! Thanks.

    Reply
  2. Lynda

    November 26, 2013 at 2:27 pm

    Wow, need to do that soon, yum!

    Reply
  3. Natalia

    November 26, 2013 at 8:43 pm

    Beautiful!

    Reply
  4. Jeanine

    February 12, 2014 at 4:30 pm

    Thanks for the post. I made this for dinner tonight and everyone LOVED it! So yummy! I added a little sweetener (tho it didnt need it) and some cream cheese. I will be making this again for sure!

    Reply
  5. James

    April 18, 2016 at 3:42 am

    I learned to make gravy from my mom and it was usually very good, but there were no steady proportions – just by feel. My gravy started to be consistently too thin so I looked for a recipe and found this one. It’s perfect. Sometimes I halve it, usually I don’t. Beautiful, thick gravy. Adding a bit of red pepper is often fantastic as well, give it a go! Thank you! 

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework