roasted sausage with squash and white beans

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thank you Pompeian for generously sponsoring this post, as always opinions are 100% my own

roasted sausage with squash and white beans

a great one pan  dinner for a busy holiday season

one pan meal | roasted sausages with squash and white beans

So here we are. Two weeks until the BIG day.

Have I scared you off already?

I may have even scared myself. Two weeks is NO time at all, and there is still so much to do, at least at my house there is.I feel pretty good about my shopping, and I have even started wrapping. Cards will be more New Years than Christmas this year, but so be it. We have much to decorate yet, but as for holiday entertaining, I m ready.

roasted sausages with squash and white beans

This year seems to be busier than in the past, probably because we had family visiting for Thanksgiving, but that doesn’t mean I don’t LOVE getting together over a delicious meal, and delicious doesn’t have to mean time consuming or difficult.

This one pan dish is a perfect example. It is SO good, takes NO time at all to put together, and can be made to feed a crown (although I pared it down to feed four in this recipe). All you need to do is add a GREAT loaf of crusty bread to soak up the sauce.

To make the meal a bit more special, you can even create  personalized Pompeian bottles, complete with a customizable label with the recipe.The labels can be  easily printed out and placed on a 24 oz. bottle of Pompeian ExtraVirgin Olive Oil.

Pompeian Lable

The Pompeian Labels (found here)  are a terrific way to not only share a meal, but then also to share your favorite family recipes. How fun is that? I’ll tell you ;  it’s a LOT of fun! And that is what the holidays are all about. Fun. Great food. Family, and Friends.

roasted sausage with squash and white beans

loosely based on a recipe in December/January Issue of Country Living


  • 2 cups of diced butternut squash
  • 1 onion, diced
  • 2 cloves of garlic minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp olive oil
  • 1 1/2 pounds fresh pork sausage links
  • 1 bunch of rainbow chard
  • 1 - 15 ounce can of white beans, drained and rinsed
  • 1 cup of dry white wine


  • pre-heat the oven to 425 degrees
  • combine the squash, onion, garlic, salt, pepper, and chard, toss with the olive oil
  • arrange in a large baking pan or dutch oven
  • add the white beans, and top with sausage links
  • put the wine over the top
  • bake 30 - 35 minutes until the sausages are nicely browned and cooked through

roasted sausages with squash and white beans


This is a sponsored post written by me on behalf of Pompeian.Tracking Pixel