Sausage and butternut squash bake

This dinner was made as a result of leftovers in my fridge, veggies I had to use up before they went bad and some venison sausage for protein. Sometimes things I throw together don’t turn out too well. But I really liked this meal. It was a perfect meal on a cool evening.


Basically we have leftover sautéed green beans, cubed roasted butternut squash, venison sausage all seasoned with Italian seasonings and olive oil.


Sausage and butternut squash bake

  • 1 package country style venison sausage (you could use chicken sausage or other sausage varieties as well), cooked and sliced
  • 2 packages (12 oz. each) cooked butternut squash cubes
  • 3 cups cooked green beans
  • Salt and pepper to taste
  • 1 Tbsp. olive oil
  • 1 tsp. Mrs. Dash
  • 1 tsp. dried Italian seasoning
  • 1 tsp. garlic powder

Preheat oven to 425. Place all your cooked foods onto a sheet pan, season with olive oil and other seasonings. Cook 15-20 minutes until everything is starting to brown. You could likely use other ingredients or veggies. I think onions would be a great addition here.


Before and after. You basically just want to warm everything through and get a bit of color on the veggies. This was a nice mix as the squash is nutty and sweet, the sausage has a bit of fat and salt and the green beans bulk it up. I love buying the veggies like squash all cubed and ready to be microwaved. It is such a time saver and these typically go on sale every now and then for about $2 a bag. Well worth it in my opinion as prepping squash can kind of be a pain.




About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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