Recipe: Sausage, Butternut, and Potato Bake

by JJ Virgin on April 24, 2018

I am in love with this simple, healthy recipe – it’s easy enough for weeknights, impressive enough to serve guests.

This nutritious sheet pan dinner includes high-fiber, nutrient-dense butternut squash, as well as baby yellow potatoes. (If that’s a surprise, check out this blog: Top 5 Reasons to Start Eating Potatoes Again.) Studded with chunks of Italian sausage and served on a bed of greens, it’s got so many delicious flavors and textures, not to mention olive oil for a healthy dose of omega-3s!

I like to take a shortcut by buying pre-cut butternut squash and pre-washed arugula. You can also easily substitute sweet potatoes for the squash and baby spinach for the arugula – whatever pleases your palate and fits your grocery list.

Look for baby potatoes for this recipe; I like yellow, but red or a mix of colors works, too. The younger the potato, the more resistant starch it retains, making it healthier for your weight and your insulin response.

This one is destined to go into permanent rotation on your menu. I can’t wait to hear what you think!

Italian Sausage, Butternut, and Potato Bake


April 24, 2018

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

This simple, healthy recipe comes together in minutes and puts your whole meal on one sheet pan. Delicious flavors guaranteed to please, plus easy cleanup!

  • Prep: 10 mins
  • Cook: 55 mins
  • Yields: 4 Servings


1 lb bulk organic Italian sausage (hot or mild; your choice of pork, chicken, or turkey)

12 oz. peeled organic butternut squash, cut into bite-size cubes (about 3/4”)

1 lb organic baby yellow or fingerling potatoes, cut into bite-size cubes

1 medium red onion, chopped

10 oz. organic arugula

3 tbsp olive oil

1 tbsp freshly squeezed lemon juice

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1 tsp smoked paprika

1 tsp dried thyme


1Preheat oven to 425F.

2Drizzle olive oil on large baking sheet, then add butternut squash, potatoes, and red onion; toss to coat well in oil.

3Sprinkle evenly with salt, pepper, garlic powder, thyme, and paprika, and then toss again; spread into one single, even layer across the pan.

4Bake at 425F for 15 minutes, then remove pan from oven and stir veggies well.

5Dot the top of veggies with bite-size pieces of the Italian sausage. (If using lower fat chicken or turkey sausage, drizzle the top with another tablespoon of olive oil.)

6Return pan to oven and bake 30-40 minutes more, until veggies and sausage are golden brown and crispy on the edges.

7During final minutes of cooking, arrange arugula on serving dish, sprinkle with lemon juice, and toss to coat.

8As soon as sausage and vegetables are done baking, remove from oven and spread over dressed arugula. Be sure to get all the flavored oil and bits from the bottom of the pan!

9Toss the arugula and sausage bake together until mixed well, taste for seasoning, then serve.

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Nutrition Facts

Total Fat43g
Total Carbohydrates33g
Dietary Fiber5g

Thanks so much for reading! You can get plenty more delicious, healthy recipes when you follow me on Pinterest