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Bon Appétit

Herb-Roasted Sausages and Butternut Squash

4.5

(71)

Serve with: Polenta and an arugula salad. Dessert: Purchased apple tart.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

6 cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds)
1 pound purchased fully cooked sausages (such as chicken and apple), cut into 1 1/2-inch pieces
8 garlic cloves
3 tablespoons flavored olive oil (such as roasted pepper or herb) or regular olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 tablespoons balsamic vinegar

Preparation

  1. Step 1

    Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.

  2. Step 2

    Transfer squash and sausages to platter. Drizzle with vinegar and serve.

TagsButternut SquashSquashVegetableSausageMeatMainDinnerDairy FreeGluten FreeNut FreeEasyRoastFallWinterBon Appétit
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