Bangers with Mashed Winter Squash and Fried Sage Recipe

Introduction

This comforting dish pairs savory Italian sausages with creamy mashed butternut squash, enhanced by fragrant fried sage and browned butter. It’s a cozy meal perfect for chilly evenings that balances rich flavors and seasonal ingredients beautifully.

Ingredients

• 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

Instructions

1. Step 1: Preheat the oven to 450 degrees. Place the butternut squash cubes on a sheet pan and drizzle with olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss to coat. Add the sausages to the pan, turning them to coat in the oil.
2. Step 2: Roast for 30 minutes, tossing the ingredients about halfway through, until the sausages are browned and fully cooked.
3. Step 3: Transfer the roasted butternut squash to a bowl and mash with a potato masher. Stir in the half-and-half, maple syrup, a pinch of cayenne, and 1/4 teaspoon salt until smooth. Taste and adjust salt and cayenne as needed.
4. Step 4: In a small skillet, melt the butter over medium heat. When it starts to simmer, add the sage leaves and cook for 2 minutes. Add the minced garlic and continue cooking until the garlic is golden, the sage leaves are crisp, and the butter is browned, about 2 more minutes. Remove from heat immediately.
5. Step 5: Use a fork to transfer the crispy sage leaves onto a paper towel-lined plate. Stir about half of the browned butter into the mashed squash until incorporated.
6. Step 6: Serve the sausages alongside the mashed butternut squash. Top with fried sage leaves and drizzle with the remaining browned butter for extra flavor.

Tips & Variations

• Use spicy Italian sausages for a bit of heat, or sweet sausages if you prefer milder flavors.
• If you don’t have fresh sage, thyme is a nice substitute for the fried herb garnish.
• For a creamier mash, add more half-and-half or a splash of cream.
• Make sure to watch the butter closely when browning to avoid burning the garlic.

Storage

Store any leftover sausage and mashed squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of milk or cream to loosen the mash if needed. The fried sage is best enjoyed fresh but can be refrigerated separately and added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash?

Yes, kabocha or pumpkin can be used as alternatives to butternut squash, though texture and flavor will vary slightly.

Can this dish be made ahead of time?

You can prepare the mashed squash and sausages in advance and store them separately. Reheat just before serving and fry the sage fresh to maintain crispness.