Description
A delicious and hearty meal combining butternut squash with pre-cooked sausage, perfect for a cozy dinner.
Ingredients
Scale
- 2 pounds butternut squash cubes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon Spike Seasoning
- Salt and fresh-ground black pepper to taste
- 6 links pre-cooked sausage
- 1/3 cup coarsely-grated Parmesan cheese (optional but good)
Instructions
- Preheat oven to 400F/200C and spray a large baking sheet with non-stick spray (or mist with olive oil).
- Whisk together olive oil, balsamic vinegar, dried thyme, dried sage, and Spike Seasoning.
- Put the squash cubes in a bowl and toss with olive-balsamic mixture.
- Spread the squash out on the baking sheet, season with salt and pepper, and start to roast.
- Barely trim ends of six sausages and then cut on the diagonal into pieces that are about one inch wide.
- After squash has cooked for 20 minutes, turn squash cubes over (or stir and spread out again if you don’t want to bother turning every one).
- Tuck sausage pieces among the pieces of squash, putting a flat side down for each piece of sausage.
- Roast 20 minutes more.
- After 10 minutes remove sheet pan again and turn the sausage over. (This is probably optional but it gives the best browning.)
- Roast 10 minutes more.
- Sprinkle with 1/3 cup coarsely grated Parmesan cheese and put back into the oven for just a few minutes to help melt the cheese.
- Serve Butternut Squash and Sausage Meal hot. We ate this with spicy mustard to dip the sausage.
Notes
- For the Spike Seasoning, adjust based on personal taste.
- Feel free to add more vegetables for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg