Sausage Squash Stir Fry

Sausage and Squash stir fry recipe

Stir Frys are one of my biggest mommy hacks. They are full of flavor, only take one pan to make and come together in just minutes for a fast and simple meal.

This summer sausage squash stir fry is especially good as a seasonal recipe when squash and zucchini are in season because they are so inexpensive at the store. This recipe can be made in one pan quickly for a busy night and customized with different flavors by adding homemade spice blends.

Also, since this is a sausage-based recipe, it makes a great fast breakfast that is egg-free, dairy-free and a good source of protein and vegetables.

With any stir-fry, customize to your preferences with spices. You can even mix up the meats or vegetables to suit your favorites and what you have on hand.

Sausage Squash Stir Fry




Yield 4 -6

A simple, one-pan stir fry that kids and adults both love.


  • One 16 ounce package of link sausage (nitrite free if possible) I used nitrate free smoked beef sausage
  • 3-4 medium to large summer squash or zucchini (or the equivalent)
  • 2 onions
  • 1 TBSP butter
  • spices to taste: salt, pepper, garlic, basil, etc.


  1. Slice sausage into thin slices, about 1/4 inch.
  2. Brown them in a large skillet or wok until well cooked and browned
  3. Remove sausage
  4. Slice onion into thin slices and saute in the same pan until soft
  5. While cooking, peel and slice summer squash and add to onions when almost done
  6. Add spices to taste and additional butter if needed to prevent sticking
  7. Cook for an additional 5 minutes or until squash is soft
  8. Enjoy!

Courses Main

Cuisine Stir-Fry

Like this recipe? Get all my recipes (over 500!) in a personalized weekly meal planner here!

We make stir frys pretty often and even make them for breakfast since they are easy, fast and nutritious. Some of our other favorites are:

What’s your favorite “one-pan” meal? Tell me in the comments below!

You May Also Enjoy These Posts...

Reader Interactions

It Shouldn’t Be This Hard to Be Healthy…

Become a Wellness Mama VIP member for free and get access to my handbooks & quick start guides to help you detox your home, become a master of home remedies, make beauty products from scratch, and conquer mealtime madness!

Yes! Let me in!

Wellness Mama widget banner

Reader Comments

  1. You could saute` the yellow squash and onion in coconut oil too. I seem to use more and more coconut oil and less butter anymore.

  2. Where do you find nitrite free sausage? I cannot find it at Kroger.Maybe on my next trip to alt doc 60 mi away we will go to health food store-we lost our local health food store due to economy. 

    • I was able to find at our store here, but I’ve also ordered online from US Wellness Meats before.

    • Target has some delicious nitrite/nitrate free sausages to choose from. 
      I stir fry it along w/ an onion & a variety of colored peppers & it’s delicious!

    • Aidells is nitrate free!

  3. I do something similar for a quick one pan meal.  Saute sausage and add in thinly sliced onion and cabbage.  When the cabbage cooks I season with salt, pepper and vinegar.

  4. I love sausage and kale. I slice the sausage and brown it in the pan, along with onions and garlic (usually in bacon fat), add in a splash of chicken broth, canned diced tomatoes and kale. Throw a lid on until the kale cooks down, let it simmer until we’re ready to eat. Soooo flavorful and easy!

  5. wow! can’t wait to try it…we have squash coming out our ears from our garden and I always need new recipes!

  6. wow! can’t wait to try it…we have squash coming out our ears from our garden and I always need new recipes!

  7. Hi! this looks great!  just wondering how many people this recipe is meant to serve? Thanks again!

    • It would probably serve 6-8 for one meal. There are six of us (four kids though) and it is one full meal and sides for another meal.

  8. This looks so good ( and easy too!) It just seems to me like it needs something else… Maybe another kind of veggie, or even something sweet like pineapples or cut up apples… Hmm…I’ll have to think about it.

  9. I treated the sausage as a separate component from the outset. I started the cooking the sausage immediately (approx. 5 inch slices). Once the sausage was browned in the pan, I took out the cutting board and sliced the sausages into quarter inch chunks. I immediately put the sausages on a baking sheet and broiled them on low. Then I integrated the sausage into the recipe.