Friday, May 24, 2013

Squash and Sausage Bake

I recently found some nitrate-free chicken, mango, jalapeno sausages at Costco and that was the inspiration for tonight's dinner.  I chopped up some butternut squash, sliced some celery and onions, tossed in some baby carrots and added nice big chunks of the sausage.  I tossed everything with olive oil and seasoned with salt and pepper and placed everything on a sheet pan.  The sheet pan went in a 425 degree oven for 45-50 minutes until veggies were tender.  The contrast of the spiciness of the sausage and the sweetness of the roasted vegetables was superb!

Squash and Sausage Bake
Makes 4 servings

1 small butternut squash, peeled and cubed
3 stalks celery, sliced 1/2 inch thick
1 medium onion, sliced thickly
Handful of baby carrots
1 pound sausage of choice (I used Chicken, Mango and Jalapeno)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Preheat oven to 425 degrees.

Cut all ingredients and toss with olive oil.  I make a pile of my ingredients in the middle of the sheet pan, drizzle them with the olive oil and toss with my hands.  Spread all ingredients out in a single layer and place sheet pan in preheated oven.  After 20 minutes, stir everything around and continue to roast for another 20 minutes.  Check for doneness - it may need another 5 or 10 minutes depending on how tender you want your vegetables.

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