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.