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close up squash pieces, beans and cabanossi slices.

Butternut Squash and Sausage Casserole

Warming, hearty butternut and sausage casserole made in the cast-iron skillet, this is the perfect winter dish.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4
Calories 425kcal
Author Adina


  • 2 lbs butternut squash 900 g, Note 1
  • 2 medium onions
  • 2 garlic cloves
  • 1 can cannellini beans about 7 oz/ 200 g when drained (Note 2)
  • 1 can chopped tomatoes 400 g/ 14 oz
  • 7 oz pork sausage cured (hard), 200 g (Note 3,4)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons vinegar
  • 1 cup ml/ 1 cup vegetable stock or chicken stock, 250 ml
  • 2 tablespoons brown sugar
  • 2 bay leaves Note 5
  • fine sea salt or Kosher
  • ground black pepper
  • small bunch of parsley


  • Preheat the oven to 360 degrees Fahrenheit/180 degrees Celsius.
  • Prepare ingredients: Peel and cut butternut squash into 0.5 inch/ 2 cm cubes. Chop the onions and the garlic cloves, slice the sausage. Drain the beans.
  • Stovetop: Heat the butter and the olive oil in a large cast-iron pan or another ovenproof pan. Saute onions until translucent, 3-4 minutes. Add sausage and garlic, cook on medium-low heat for a couple of minutes. Add the squash cubes, vinegar, chopped tomatoes, beans, stock, sugar, bay leaves, and salt and pepper to taste. Bring to a boil.
  • Oven: Place the pan in the oven and cook for 30 to 40 minutes until the squash is soft. Adjust the taste with more salt and pepper if necessary.
  • Serve: Sprinkle with finely chopped parsley before serving.


  1. Substitutions: I often use Hokkaido pumpkin (or red Kuri squash), which is the best-flavored pumpkin sort. However, Hokkaido needs less time in the oven, so make sure to check a bit earlier.
    You could also sub the squash with sweet potatoes; they have a similar texture and taste sweet and delicious as well.
  2. White beans from a can or the same amount of beans that you cooked yourself.
  3. I use cabanossi or chorizo most of the time. Chorizo will make the dish spicier. If using chorizo, choose the Spanish sort, which is cured (hard).
  4. Chorizo tends to release a lot of fat when cooked in the pan. In this case, reduce the amount of fat you use. You will not have this problem if you use cabanossi.
  5. When I have it, I use fresh sage as well. Finely chop 2-3 sage leaves and add them to the pan together with the butternut squash.


Serving: 1/4 of the dish | Calories: 425kcal | Carbohydrates: 48g | Protein: 16g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Cholesterol: 50mg | Sodium: 885mg | Fiber: 10g | Sugar: 14g