Description
A hearty and delicious dish combining roasted butternut squash cubes with pre-cooked sausage, perfect for a warm meal.
Ingredients
Scale
- 2 pounds butternut squash cubes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon Spike Seasoning
- salt to taste
- fresh-ground black pepper to taste
- 6 links pre-cooked sausage
- 1/3 cup coarsely-grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400F/200C and spray a large baking sheet with non-stick spray (or mist with olive oil).
- Whisk together olive oil, balsamic vinegar, dried thyme, dried sage, and Spike Seasoning.
- Put the squash cubes in a bowl and toss with the olive-balsamic mixture.
- Spread the squash out on the baking sheet, season with salt and pepper, and start to roast.
- Barely trim ends of the sausages and cut on the diagonal into pieces about one inch wide.
- After squash has cooked for 20 minutes, turn squash cubes over.
- Tuck sausage pieces among the pieces of squash, putting a flat side down for each piece of sausage.
- Roast 20 minutes more.
- After 10 minutes, turn the sausages over for better browning.
- Roast 10 minutes more.
- Sprinkle with 1/3 cup coarsely grated Parmesan cheese and put back into the oven for a few minutes to help melt the cheese.
- Serve hot with spicy mustard to dip the sausage.
Notes
- Spike Seasoning is optional but adds great flavor.
- You can use any pre-cooked sausage of your choice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg