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Roasted Squash and Sausage

Roasted Squash and Sausage
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Roasted Squash and Sausage

Autumn, Comfort Food, Fall, Gluten Free, Potluck, Squash, Vegetable, Winter, Christmas, Thanksgiving, Holiday, Sheetpan, Sheet Pan, Monday Night Dinners

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Roasted Squash and Sausage

Ingredients:

  • 1 medium Carnival squash
  • 1 Granny Smith apple (or other tart baking apple)
  • 1 d’Anjou pear
  • 2 cups purple cabbage, chopped into 1-inch pieces
  • 1 package Niman Ranch Apple Gouda Sausage, or your favorite pre-cooked sausage or plant based sausage.
  • 1 cup pecans, roughly chopped
  • ½ cup dried cranberries
  • 1 tsp ground cinnamon
  • 1 tsp crushed red chili flakes
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • ¼ cup olive oil
  • ½ cup white wine or apple cider

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Slice the squash into small bite sized pieces. Leave the skin on, discard the seeds
  3. Core and slice the pear and apple into 1 inch pieces, leaving the skin on.
  4. Slice the sausage into bite sized pieces.
  5. Add the pecans, cranberries, and spices
  6. Toss all of the ingredients with the white wine or apple cider and olive oil. The mixture should be slightly saucy. Add more liquid if needed. Place all of the ingredients into a large glass casserole dish or sheet pan.
  7. Cook in a preheated oven for 15 minutes. Using a spatula, toss all of the ingredients, then cook for another 15 minutes, or until the squash is soft.

About 4 Servings

 

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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