This delicious and hearty dish combines Butternut Squash Steaks with a creamy spinach and sausage mixture, finished with a bright and crunchy garnish of green olives, toasted pumpkin seeds, and lemon zest. The roasted butternut squash, seasoned with smoked paprika and cayenne, pairs perfectly with the rich cream sauce and savory sausage. This recipe makes for a cozy and flavorful meal that’s perfect for a fall dinner.

Table of Contents

• Ingredients you will need for Butternut Squash Steaks with Creamy Spinach and Sausage
• How to make Butternut Squash Steaks with Creamy Spinach and Sausage
• Tips and tricks for making the best Butternut Squash Steaks
• FAQ

Ingredients you will need for Butternut Squash Steaks with Creamy Spinach and Sausage

For the Butternut Squash:

• 1 Butternut squash
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• Salt and pepper, to taste

For the Creamy Spinach and Sausage:

• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• 2 Italian sausages, removed from casing
• 8 oz fresh spinach leaves
• ½ teaspoon ground coriander
• 1 cup heavy cream
• ¼ cup raisins

For the Garnish:

• ¼ cup green olives, chopped
• ¼ cup toasted green pumpkin seeds (pepitas)
• Zest of ½ a lemon

How to make Butternut Squash Steaks with Creamy Spinach and Sausage

1. Prepare the Squash:
   • Preheat the oven to 425°F (220°C).
   • Cut the butternut squash in half crosswise where the straight part ends and the bulbous part begins. Save the bulbous half for another use.
   • Peel the straight part of the squash and cut it lengthwise into four or five ½-inch thick slices.
   • Place the squash slices on a baking sheet, brush with olive oil, and season with smoked paprika, cayenne pepper, salt, and pepper.
   • Bake on the middle rack for 12 minutes, flip the slices, and bake for another 12-15 minutes, or until the squash is tender and golden brown.
2. Cook the Sausage and Spinach:
   • While the squash is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
   • Add the sliced shallots and sausage, breaking the sausage into crumbles as it cooks. Cook until the sausage is fully browned.
   • Add the fresh spinach to the skillet, cover, and cook for 4-6 minutes, stirring halfway through, until the spinach is wilted.
   • Stir in the ground coriander and cook for 1 minute.
   • Pour in the heavy cream and add the raisins. Simmer the mixture uncovered for 10-12 minutes until the cream is reduced and thickened.
3. Prepare the Garnish:
   • In a small bowl, combine the chopped green olives, toasted pumpkin seeds, and lemon zest. Set aside for serving.
4. Assemble the Dish:
   • To serve individually: Add a quarter of the sausage and spinach mixture to a plate, top with a roasted butternut squash steak, and sprinkle with the olive and pumpkin seed garnish.
   • For family-style serving: Lay the sausage and spinach mixture on a serving platter, top with the roasted squash steaks, and garnish with the olive and pumpkin seed mixture.

Tips and tricks for making the best Butternut Squash Steaks

• Don’t skip the garnish: The olive, pumpkin seed, and lemon zest garnish adds a fresh and bright contrast to the rich, creamy sauce.
• Substitute the sausage: If you prefer, you can substitute the Italian sausage with a different kind of ground meat like turkey, chicken, or even a plant-based sausage.
• Make it ahead: The sausage and spinach mixture can be made ahead of time and reheated before serving. The squash steaks are best served fresh but can be roasted earlier and reheated in the oven.

FAQ

Can I use another type of squash?

Yes! Acorn or delicata squash would also work well in this recipe. Just be mindful of cooking times, as different squash varieties may roast faster or slower.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop.

Can I make this recipe dairy-free?

You can make this recipe dairy-free by using coconut cream or a plant-based cream alternative instead of heavy cream.

Butternut Squash Steaks with Creamy Spinach and Sausage

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5 from 4 reviews

• Author: Andrea Buckett

Ingredients

For the Squash 1 Butternut squash 1 tablespoon olive oil 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper Salt and pepper For the Creamy Spinach and Sausage 1 tablespoon olive oil 2 shallots, thinly sliced 2 italian sausages, removed from the casing 8 oz fresh spinach leaves 1/2 teaspoon ground coriander 1 cup heavy cream 1/4 cup raisins For the garnish 1/4 cup green olives 1/4 cup toasted green pumpkin seeds Zest of 1/2 a lemon

Instructions

Preheat the oven to 425°F

 

1. Cut the squash in half crosswise where the straight part of the squash ends and wear the squash becomes more bulbous. Keep the more bulbous half for another use. Peel the straighter part of the squash. Cut the squash lengthwise (from the stem end down) into four or five, ½-inch thick slices.  

2. Place the squash slices on a baking sheet. Brush each side with olive oil. Season with the smoked paprika, cayenne pepper, salt and pepper. Bake on the middle rack for 12 minutes. Flip the squash slices over and bake for another 12-15 until the squash is tender and golden brown.

3. Meanwhile, set a skillet over medium heat. Add the olive oil, shallots and sausage.  Cook, breaking up the sausage into small crumbles, until the sausage is cooked through. Add the spinach to the pan and cover.  Cook for 4-6 minutes, stirring halfway through until the spinach is wilted. 

4. Stir in the coriander and cook for another minute. Pour in the cream and add the raisins.. Bring to a simmer and cook uncovered for 10-12 minutes until the heavy cream is reduced.

5. Chop the olives and pepitas up and add them to a bowl. Stir in the lemon zest. 

To serve: Add ¼ of the sausage and spinach mixture to a plate, top with a slice of butternut squash and garnish with some of the olive and pumpkin seed mixture.  Alternatively, serve it family style. Laying all the sausage and spinach mixture on a platter, topping with the squash and garnishing with the olive and pumpkin seed mixture

Yes! You can substitute the sausage with a plant-based sausage or simply omit the sausage and increase the amount of spinach and other vegetables in the dish.

And that’s it for Butternut Squash Steaks with Creamy Spinach and Sausage! If you make this comforting fall dish, please tag me on Pinterest or Instagram so I can see your creation. For more seasonal recipes, check out my other dishes here. Feel free to leave any questions, comments, or reviews—I’d love to hear from you!