Spicy Sheet-Pan Sausage and Squash
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1(2-pound) butternut squash, peeled, halved lengthwise and seeded
- 1pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
- ¼cup extra-virgin olive oil
- Kosher salt and black pepper
- 1½cup parsley leaves
- 1tablespoon freshly squeezed lemon juice, plus more as desired
- Flaky salt, as desired
Nutritional analysis per serving (4 servings)
543 calories; 42 grams fat; 11 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 7 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 20 grams protein; 886 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into ½-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
- Step 2
When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
- Step 3
In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.
- The squash and sausage can be roasted 3 days in advance. Reheat in a low oven before serving.
Private Notes
Comments
Added onion and Granny Smith apple-very good addition
My 7 year old calls this meal "squasages". Use that as you will.
This recipe was great and so easy. Added 10 shallots, cut in half, skin on and they came out caramelized and delicious. Cooked for 30 minutes on 425, broiled for two minutes.
I thought adding onions would add a nice dimension...DO NOT ADD....they only burn! I may try to cook the sausages again in the oven, but frankly cooking on the shove top is just as easy!
I cannot express enough how transcendent this meal is. No sooner did I make it than a long-lost pet reappeared for a happy reunion. And then I won a modest lottery jackpot (only like $2M), but it probably could have been more if I had made this anew fresh instead of microwaving leftovers. I also dump apples, onions, skittles, and hard boiled eggs pickled in Red Bull. I can’t recommend this recipe and it’s variations enough if you love your pets, unexpected wealth, and hypertension.
I made this with a few modifications after reading all of the notes. I added 4 shallots (all I had on hand) and 5 poblanos from my garden, especially given my sausage was mild Italian. I also substituted 4 small honey nut squash since they don't require peeling. This was delicious! I thought the parsley really kicked it up a notch. Will make again and play with the spices.
Advertisement