Creamy Butternut Squash with Sausage and Crispy Sage (Grain-free)
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.
Recipe type: Starter, or side dish
Serves: 6-8
  • 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
  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!
Recipe by The Nourishing Gourmet at