Baked Beans With Smoked Sausage, Butternut Squash, and Apples
These spiced baked beans with butternut squash and apples are perfect for fall suppers, or add them to a tailgating food menu.
These baked beans with smoked sausage, butternut squash, and apples are the kind of warm, cozy dish that fits perfectly into crisp fall evenings. The combination of sweet squash, tender apples, browned sausage, and saucy baked beans turns into a hearty, comforting one-pot meal with big flavor and beautiful color.
It’s a great choice for potlucks, tailgating menus, or weeknight dinners when you want something satisfying without a lot of fuss. The roasted squash and apples bring a natural sweetness that balances the smoky sausage and barbecue sauce, making this a dish that always gets seconds.
What You’ll Like About This Dish
Cozy fall flavor. Squash, apples, sausage, and warm spices create a comforting autumn meal.
Hearty and filling. A combination of beans, vegetables, and sausage makes this a complete dish.
Perfect for gatherings. Great for tailgates, potlucks, or feeding a crowd.
Flexible. Swap beans, sausage, or barbecue sauce to match your preferences.
Ingredient Notes
- Butternut squash: Roasting brings out its sweetness and keeps the cubes tender but not mushy.
- Apples: Golden Delicious or similar varieties hold their shape well during roasting.
- Onions: Add savory depth and roast alongside the squash and apples.
- Warm spices: Cinnamon adds a subtle fall flavor that complements the sausage and beans.
- Smoked sausage: Spicy or mild—either works well; browning adds richness.
- Baked beans: Use your favorite brand; a robust flavor like Bush’s Grillin’ Beans works especially well.
- Brown sugar: Enhances sweetness and helps the sauce caramelize slightly.
- Lima and black beans: Add texture and variety; pinto beans are also a good choice.
- Barbecue sauce: Adds smokiness and tang; choose a sweeter or spicier one to match your taste.
Steps to Make Baked Beans With Smoked Sausage, Butternut Squash, and Apples
- Preheat the oven and prepare a foil-lined baking sheet.
- Peel and cube the squash, then combine with apples and onions.
- Season the mixture with cinnamon, pepper, salt, and olive oil.
- Spread the mixture on the baking sheet and roast until tender.
- Brown the sausage in a Dutch oven.
- Add the baked beans, brown sugar, lima beans, black beans, and barbecue sauce.
- Bring to a simmer and cook briefly to meld the flavors.
- Add the roasted squash and apple mixture and heat through.
Tips
- Cut the squash into evenly sized cubes so it roasts uniformly.
- Roast the squash mixture until lightly caramelized for deeper flavor.
- Browning the sausage first adds a smoky, savory base to the beans.
- Adjust the barbecue sauce depending on how sweet or tangy you like the dish.
Recipe Variations
- Milder version. Use a mild smoked sausage or kielbasa instead of spicy sausage.
- Vegetarian baked beans. Omit the sausage and add extra roasted vegetables such as carrots or sweet potatoes.
- Spicy twist. Add chili powder, smoked paprika, or a dash of hot sauce to the bean mixture.
- Maple flavor. Replace part of the brown sugar with maple syrup for warm sweetness.
- Extra smoky. Use a smoke-flavored baked bean variety or add a pinch of liquid smoke.
Serving Suggestions
- Serve with cornbread, biscuits, or crusty bread to soak up the sauce.
- Pair with grilled meats or BBQ chicken for a hearty outdoor meal.
- Add a simple green salad to balance the richness.
- Spoon leftovers over baked potatoes or rice for an easy next-day dish.
- Choose coleslaw or cucumber salad for a cool, crisp side.
How to Store
Refrigerate: Store leftovers in an airtight container for 3 to 4 days. The flavors deepen as it sits.
Freeze: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.
Baked Beans With Smoked Sausage, Butternut Squash, and Apples
Ingredients
- 1 medium butternut squash, about 2 1/2 pounds
- 2 large apples, peeled, cored, diced
- 2 medium sweet onions, coarsely chopped
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 3 tablespoons olive oil
- 12 ounces smoked sausage, spicy or mild, thinly sliced
- 2 22-ounce cans baked beans, such as Bush's Grillin' Beans
- 4 tablespoons brown sugar
- 1 16-ounce can lima beans, drained
- 1 16-ounce can black beans, drained and rinsed (or pinto beans)
- 1/4 to 1/3 cup barbecue sauce, or to taste
Instructions
- Heat oven to 375 F.
- Line a rimmed baking sheet with foil.
- Peel the squash; cut the stem end off and then slice the squash in half lengthwise. Scoop out the seeds and then cut it into 1/2- to 1-inch cubes.
- Combine the squash, apples, and onions in a large food storage bag or bowl. Sprinkle with the cinnamon, pepper, and 1 teaspoon of salt; toss to blend. Drizzle 3 tablespoons of olive oil over the squash mixture and toss to blend.
- Spread the squash and apple mixture out on the prepared pan and bake for 30 minutes, or until tender.
- Heat a teaspoon or two of olive oil in a large Dutch oven or stockpot; add the sliced sausage and cook until lightly browned, stirring constantly. Add the baked beans, brown sugar, lima beans, black beans, and barbecue sauce. Bring to a simmer. Reduce the heat to low and cover the pan. Simmer for 15 minutes. Add the roasted butternut squash, apple, and onion mixture and gently stir to combine. Heat through.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
