After a very long day of Thanksgiving grocery shopping & provisioning yesterday, this seasonal quick-fix meal was just what the doctor ordered!

The recipe was featured in Penzey’s Spices September Back to School Issue of their monthly magazine, and the recipe’s author shares:  “This is my most favorite dish in the world.   If you are vegan/vegetarian like me, it’s a great meal that will have even the most committed of omnivores wanting more and not missing the meat!”

This recipe is definitely being added to my RV cookbook!   I can’t wait to try it out over the campfire :).   In the meantime, I hope your family enjoys this dish as much as we did.  It’s one to turn to during the upcoming hectic holiday rush.

Enjoy alone or serve with your favorite grain.   I chose to serve it with Citrus Black Japonica Rice, adding in a pinch of cumin, cayenne & lemon juice to the recipe at



Penzey's Squash & Sausage Bundle
Prep time
Cook time
Total time
Serves: 2 large servings
  • 3 cups Butternut Squash (1/2 medium or 1.5 lbs), peeled & cubed
  • 1 medium Granny Smith Apple, peeled cored & chopped
  • 1 cup Onion (1 med), peeled & chopped
  • 2 links Apple-Sage Field Roast Sausage, cut in half lengthwise then thinly slice
  • --
  • 1 tablespoon Olive Oil
  • ½ teaspoon Penzey's Poultry Seasoning (or ground sage)
  • ¼ teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  • ---
  • Serve with your favorite grain dish, such as Citrus Black Japonica Rice
  1. Preheat oven to 375° while you prep your ingredients. Lay a piece of heavy-duty aluminum foil on a large rimmed baking sheet.
  2. Toss the butternut squash with the olive oil, then spread the squash into the center of the foil. Sprinkle with seasonings.
  3. Sprinkle the apple and onion evenly over the squash, then top with sausage slices.
  4. Coat another large piece of foil with cooking spray and place on top. Seal the edges.
  5. Bake at 375° for 50-60 minutes. Be careful of the steam when you unseal the packet. Serve with your favorite grain.


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