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Mushroom, Sausage, and Butternut Squash Saute
with side salad

Active: 35 minTotal: 35 min

With butternut squash roasted ahead of time, you won't believe how quickly this elegant meal comes together. Crisp fresh sage leaves in oil to start the dish with herb flavor and then crumble the leaves over top at the end.

Dependency

Ingredients

Servings:
4
Metric
Mushroom, Sausage, and Butternut Squash Saute:
  • Shallots - 2 cloves, diced
  • Oil, cooking - 2 Tbsp
  • Sage, fresh - 8 leaves
  • Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
  • Butter - 2 Tbsp
  • Italian sausage, loose and raw - 12 oz
  • Roasted Butternut Squash (leftover from Tuesday) - ~3 cups
Balsamic Arugula Salad with Apple:
  • Mustard, Dijon - 2 tsp
  • Maple syrup - 1 tsp
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 3 Tbsp
  • Apples - 1, chopped
  • Arugula - 6 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shallots Chop shallots. (Can be done up to 5 days ahead)
  2. Make vinaigrette - (Skip if made ahead for Tuesday.) Whisk together mustard, maple syrup, and vinegar. Add olive oil while whisking. Season with a pinch of salt and pepper. (Can be done up to 5 days ahead)
  3. Apples - Chop apples.

Make

  1. Heat cooking oil in a large saute pan over medium heat. Add sage leaves and cook on both sides until they stop sizzling and are very crisp, ~ 6 minutes total. Use a slotted spoon to remove sage leaves and set them aside.
  2. To remaining oil in pan, add mushrooms and butter and saute until deep golden brown, 4 to 5 minutes.
  3. Add shallots and sausage and saute, breaking sausage apart until cooked through, 6 to 8 minutes.
  4. Stir in butternut squash until heated through.
  5. In a large serving bowl, combine apples and arugula. Add vinaigrette until dressed to your liking.
  6. Crumble crispy sage over saute. Enjoy with salad on the side.

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Reviews

This meal has 29 reviews

This was quick and easy once the butternut squash is cooked, and really tasty!

By: Marin
Posted: Dec 09, 2019
Diet: Original

I used egg noodles instead and no parm to make this dairy free. It was fantastic!

By: Shannon
Posted: Nov 25, 2019
Diet: Original

This dish was crying out for a cream sauce to tie it all together.

By: Rebecca
Posted: Nov 24, 2019
Diet: Original

I didn't really care for this one. It's not bad, but the flavors just didn't seem to work together.

By: Chelsea
Posted: Nov 23, 2019
Diet: Original

Used mushroom ravioli. It was a good mix of flavors.

By: Kirsten
Posted: Nov 21, 2019
Diet: Original

Not bad but just wasn't great. I found the "sauce" not flavorful or plentiful enough. Could have used a little acid, maybe, to brighten up the flavor. Salad was delicious.

By: Adelle
Posted: Nov 20, 2019
Diet: Original