Bangers With Mashed Winter Squash and Fried Sage
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(1.28k)
Ingredients
4 servings
- 1 medium butternut squash (about 2 pounds), peeled, seeded and cut into 3/4-inch cubes
- 3 tablespoons extra-virgin olive oil
- Kosher salt (such as Diamond Crystal) and black pepper
- 1 pound sweet or spicy Italian sausages
- 1/4 cup half-and-half or whole milk
- 1 teaspoon maple syrup
- Pinch of ground cayenne
- 4 tablespoons unsalted butter
- 1/3 cup fresh sage leaves
- 1 large garlic clove, minced
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Preparation
Step 1
Heat the oven to 450 degrees. Place the butternut squash on a sheet pan and drizzle with the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss. Add the sausages to the pan, turning to coat in the oil.
Step 2
Roast for 30 minutes, tossing about halfway through, until the sausages are browned and cooked through.
Step 3
Transfer the butternut squash to a bowl and mash with a potato masher. Add the half-and-half, maple syrup, cayenne and 1/4 teaspoon salt and mix until smooth. Taste and add more salt and cayenne as desired.
Step 4
In a small skillet, melt the butter over medium heat. When it comes to a simmer, add the sage and cook 2 minutes. Add the garlic and cook until the garlic is golden, the sage leaves are crisp, and the butter is browned, about 2 minutes more. Immediately remove from the heat and lift out the sage leaves with a fork, transferring them to a small, paper towel-lined plate. Add about half of the brown butter to the butternut squash and stir until incorporated.
Step 5
Serve the sausages with the mash, topped with the fried sage as desired, and a drizzle of the remaining brown butter.
Step 6
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