This butternut squash white bean sausage skillet combines seasoned ground meat, tender butternut squash, white beans, and kale in a creamy sauce. It comes together in one skillet and is a simple, filling dinner that works especially well when you're looking for something warm and comforting without a lot of extra work.
Why You’ll Love This Recipe
- It comes together in one skillet, so there are fewer dishes to clean up afterward.
- The butternut squash blends into the broth to create a naturally creamy sauce without needing a lot of cream.
- It has a good mix of protein, vegetables, and beans, making it a filling meal on its own.
- You can use ground chicken, turkey, or beef depending on what you have on hand.
- Butter beans or Great Northern beans all work well, so it's easy to make with what you have in your pantry. Cannellini beans can also work in a pinch but they are smaller.
Other Recipes With Butternut Squash
Ingredient Notes
- Ground meat - We use ground chicken, turkey, or beef to make a simple homemade sausage for this skillet. If you ever want to make the sausage into patties, try our maple chicken breakfast sausage patties. The maple syrup, sage, thyme, and garlic give the meat a savory-slightly-sweet flavor that pairs well with the butternut squash. If you already have Italian sausage on hand, you can use that instead, but you may want to adjust or omit the added seasonings and salt.
- Butternut squash - You'll need about 5 cups of diced butternut squash, which is roughly one medium-sized squash. Pre-cut butternut squash from the grocery store is a great shortcut if you want to save some prep time. Try to cut the squash into similar-sized pieces so it cooks evenly.
- Butter beans - We love the creamy texture of butter beans here, but Great Northern beans or cannellini beans work just as well. Drain and rinse the beans before adding them to the skillet.
- Kale or spinach - Either works well in this recipe. Kale holds up a little better in the skillet, while spinach wilts more quickly and gives the finished dish a softer texture.
- Heavy cream or coconut milk - Both work well for finishing the sauce. Heavy cream gives the skillet a richer flavor, while unsweetened coconut milk is a good option if you want to make it dairy-free. If using coconut milk, be sure to use an unsweetened variety.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Cut the butternut squash into small, evenly sized pieces so it cooks quickly and blends easily.
- Use pre-cut butternut squash if you want to cut down on prep time.
- Don't skip the blending step. This is what turns the cooked squash and broth into the creamy base of the skillet.
- If the sauce is thicker than you'd like, stir in a splash of chicken broth until it reaches your preferred consistency.
- Swap the butter beans for cannellini or Great Northern beans, depending on what you have on hand.
- Use spinach instead of kale if you prefer. Spinach will only need a minute or two to wilt.
- For a dairy-free version, use coconut milk and leave out the Parmesan cheese.
- Add a pinch of red pepper flakes if you want a little heat.
- Serve with crusty bread for scooping up the creamy sauce.
How to Make A Butternut Squash White Bean Sausage Skillet
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Heat 2 teaspoons of olive or avocado oil in a large skillet over medium-high heat. Add the ground meat, maple syrup, salt, pepper, garlic powder, sage, and thyme. Cook for 6-8 minutes, breaking the meat apart with a spatula or wooden spoon, until browned and cooked through.
Transfer the cooked meat to a plate and set aside.
Step 2: Add the remaining 2 teaspoons of olive or avocado oil to the same skillet. Add the butternut squash and onion, followed by the garlic powder, salt, pepper, sage, and thyme. Pour in the chicken broth and stir to combine.
Bring the mixture to a simmer, then cover and cook for about 7-10 minutes, or until the butternut squash is fork-tender.
Step 3: Remove the skillet from the heat. Using an immersion blender, carefully blend the squash and broth mixture until smooth and creamy. If you don't have an immersion blender, carefully transfer the mixture to a blender and blend until smooth. Be sure to vent the blender to allow steam to escape and avoid sealing hot liquid inside.
Step 4: If you used a blender, pour the blended sauce back into the skillet. Return the skillet to medium heat and add the kale, beans, and cooked meat. Stir to combine.
Cover and simmer for 2-3 minutes, or until the kale has softened and everything is warmed through.
Step 5: Stir in the heavy cream or coconut milk and Parmesan cheese until smooth and well combined. Taste and adjust the seasoning as needed.
Butternut Squash White Bean Sausage Skillet FAQs
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat individual portions in the microwave until warmed through, stirring halfway. You can also reheat the skillet gently on the stovetop over medium-low heat. If the sauce has thickened in the refrigerator, add a splash of chicken broth or water to loosen it as it reheats.
We don't recommend freezing this recipe, as the creamy sauce can change texture after freezing and thawing.
Yes! Ground chicken, turkey, or beef all work well in this recipe. You can also use Italian sausage for a shortcut. If using pre-seasoned Italian sausage, you may want to reduce or skip some of the added seasonings and salt.
Yes. Frozen diced butternut squash works well and is an easy time-saving option. It may cook a little more quickly than fresh squash, so start checking it after about 6-7 minutes of simmering. The texture may be slightly different as well.
Great Northern beans and cannellini beans are both good substitutes for butter beans.
Yes. Use unsweetened coconut milk in place of the heavy cream and leave out the Parmesan cheese. The finished skillet will still be creamy and flavorful.
This skillet meal is also gluten-free.
Other Cozy Skillet Recipes
If you make this Butternut Squash White Bean Sausage Skillet recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Butternut Squash White Bean Sausage Skillet
Ingredients
For the chicken sausage:
- 2 teaspoons olive or avocado oil
- 1 pound lean ground chicken, turkey, or beef
- 1 tablespoon pure maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¾ teaspoon garlic powder
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
For the remaining skillet:
- 2 teaspoons olive or avocado oil
- 5 cups diced butternut squash (about 1 medium-sized squash)
- ½ white onion, diced
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- 1 ½ cups chicken broth
- 3 cups chopped kale (or spinach)
- 1, 16 ounce can butter beans drained and rinsed (or great northern beans)
- ¼ cup heavy cream or coconut milk
- ¼ cup shredded parmesan
Instructions
- Heat 2 teaspoons of olive or avocado oil in a large skillet over medium-high heat. Add the ground meat, maple syrup, salt, pepper, garlic powder, sage, and thyme. Cook for 6-8 minutes, breaking the meat apart with a spatula or wooden spoon, until browned and cooked through.
- Transfer the cooked meat to a plate and set aside.
- Add the remaining 2 teaspoons of olive or avocado oil to the same skillet. Add the butternut squash and onion, followed by the garlic powder, salt, pepper, sage, and thyme. Pour in the chicken broth and stir to combine.
- Bring the mixture to a simmer, then cover and cook for about 7-10 minutes, or until the butternut squash is fork-tender.
- Remove the skillet from the heat. Using an immersion blender, carefully blend the squash and broth mixture until smooth and creamy. If you don't have an immersion blender, carefully transfer the mixture to a blender and blend until smooth. Be sure to vent the blender to allow steam to escape and avoid sealing hot liquid inside.
- If you used a blender, pour the blended sauce back into the skillet. Return the skillet to medium heat and add the kale, beans, and cooked meat. Stir to combine.
- Cover and simmer for 2-3 minutes, or until the kale has softened and everything is warmed through.
- Stir in the heavy cream or coconut milk and Parmesan cheese until smooth and well combined. Taste and adjust the seasoning as needed.
Notes
- Save time/prep ahead:
- Use pre-cut butternut squash to save time on peeling and chopping.
- Dice the onion and butternut squash up to a day ahead and store them in the refrigerator until you're ready to cook.
- The seasoned ground meat can also be cooked ahead of time and refrigerated until you're ready to make the skillet.
- Drain and rinse the beans ahead of time so they're ready to add when you need them.
- For a busy weeknight, the entire skillet can be made ahead and reheated. Add a splash of chicken broth if the sauce has thickened too much.
- The recipe can be found on My Fitness Pal by searching "BWB Butternut Squash White Bean Sausage Skillet." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Leave a Reply