Sheet Pan Butternut Squash with Spicy Italian Sausage
There’s still butternut squash from this year's harvest. I’m also using some fresh herbs from the garden. A very autumnal dish.
Servings: 2
Calories: 1058kcal
Ingredients
Sheet Pan
- 1 (2-pound) butternut squash, peeled, seeded, and cubed
- 2 shallots, peeled and cut in half
- 2 garlic cloves, peeled and sliced
- 1 pound fresh spicy Italian sausages, scored
- ¼ cup extra-virgin olive oil
- 1 Tablespoon chopped sage
- 1 teaspoon salt and pepper, each
Sauce
- ½ cup Italian flat leaf parsley, roughly chopped
- 1 Tablespoon freshly squeezed lemon juice
- 1 teaspoon pepper and maybe a little flaky Maldon salt
Instructions
- Place a rimmed sheet pan in the oven and preheat to 425℉.
- Peel the butternut squash with a vegetable peeler (or sometimes it’s easier to use a sharp chef's knife). Cut in half lengthwise, scoop out the seeds, and cube into ½” pieces. Place in a large bowl.1 (2-pound) butternut squash, peeled, seeded, and cubed
- Grab a couple shallots, peel, and cut in two pieces. Grab a couple garlic cloves, peel, and slice. Chop some sage leaves. Add everything to the bowl with the squash.2 shallots, peeled and cut in half, 2 garlic cloves, peeled and sliced, 1 Tablespoon chopped sage
- Score the sausage on both sides, being careful not to cut all the way through, and add to the bowl.1 pound fresh spicy Italian sausages, scored
- Add extra-virgin olive oil, salt, and pepper, and mix everything with a large spoon without breaking the sausages apart.¼ cup extra-virgin olive oil, 1 teaspoon salt and pepper, each
- Carefully remove the hot sheet pan and add the contents of the bowl onto it, in one layer. After about 10 minutes of roasting, start tossing everything a couple times.
- In the meantime, roughly chop parsley, put into a small bowl. Add freshly squeezed lemon juice, pepper, and maybe a little bit of salt, and mix everything together.½ cup Italian flat leaf parsley, roughly chopped, 1 Tablespoon freshly squeezed lemon juice, 1 teaspoon pepper and maybe a little flaky Maldon salt
- When the sausages are cooked through and the squash is soft but not mushy and the kitchen smells delicious (it took about 30 minutes in my oven), carefully remove the hot sheet pan, cut the sausages in ½” slices, and divide everything onto two plates. Add some parsley/lemon mixture on top and serve.½ cup Italian flat leaf parsley, roughly chopped, 1 Tablespoon freshly squeezed lemon juice
Notes
Nutrition
Calories: 1058kcal | Carbohydrates: 9g | Protein: 34g | Fat: 98g | Sodium: 3996mg | Potassium: 775mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1318IU | Vitamin C: 30mg | Calcium: 98mg