Wednesday, November 25, 2009

Roasted Squash and Sausage with Herbs

Roasted Squash and Sausage with Herbs

I’m not cooking for Thanksgiving this year. Well, actually I never cook for Thanksgiving, but if I was I imagine I would be making something like this. Instead, this is a dish I enjoyed for lunch over the last couple of days. Although it takes a bit of cooking time, it is simple to prepare and big on flavor. Using chicken sausage also makes it lighter. I used butternut squash that wasn’t quite ripe enough. I have been using butternut for years so I was a little surprised to see how yellow it was versus orange. The flavor was milder too, more like an acorn squash. It still went very well with the spicy chicken Italian sausage and the rosemary and thyme. I bet this would also be great with some sort of balsamic glaze to add a tart and sweet level. Either way, this is a keeper.

Happy (almost) Thanksgiving! How do you all spend the holiday? I’m flying up to SF tomorrow to see my mom and sister and spend the rest of the weekend eating and sleeping. Can’t wait!! Hope you all have a happy day and weekend!

Roasted Squash and Sausage with Herbs
(Adapted from Kalyn's Kitchen)

2 lbs. winter squash, cut into cubes (use any type of winter squash)
4 spicy Italian chicken sausage
2 tablespoons olive oil
1/2 teaspoon dried thyme (or more)
Kosher salt and fresh ground black pepper to taste
1-2 tablespoons chopped fresh herbs of your choice (I used rosemary and a bit of fresh thyme)

Preheat oven to 400 degrees and line a dish with foil. (I used a 9x9 pan)

Put squash in a bowl, then toss with olive oil, dried thyme, salt and fresh ground black pepper and chopped fresh herbs, if using. Arrange squash cubes in an even layer in the baking dish and start to roast.

While you're cutting up squash, put the sausage on a plate, poke holes on each side of the sausages, and microwave on high for about 4-5 minutes (or until sausage is firm enough to cut into even slices.) Remove sausage from microwave and let cool. When it's cool enough to handle, cut the sausage into slices about 3/4 inch wide.

After squash has cooked for 20 minutes, stir squash, spread back out into the dish in an even layer, then arrange sausage slices on top of squash and roast 20 minutes more, or until sausage pieces are starting to brown. Then use a fork or tongs to carefully turn each piece of sausage so the other side is facing up and roast 10-20 minutes more, until sausage is browned and squash is slightly browned on top and caramelized on the bottom. Serve hot.

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Maria said...

What a simple yet stunning dish. Happy Thanksgiving!

Diana said...

Have a great Thanksgiving! Safe travels up to SF!

Antonietta said...

What a great dish! Have a happy Thanksgiving!

vanillasugarblog said...

happy thanksgiving to you my freaky-ass cali friend.
I am making chinese food for dinner. LOL That's what we want.

Sippity Sup said...

You are so sensible. I would have eaten the whole thing over ONE lunch. Heck I may not have even waited for lunch. GREG

Reeni said...

Squash and sausage are a delicious combo! Have a wonderful Thansgiving!

Mary Bergfeld said...

What a gorgeous photo. This sounds wonderful. Have a terrific holiday. Blessings...Mary

Unknown said...

great idea! have fun in SF :) and get some macarons for me, will ya?

happy thanksgiving!!!

Alicia Foodycat said...

I can definitely see that on my plate this week! The spicy chicken sausage would go so well with the squash. Have a lovely time seeing your family.

Erica said...

Happy Turkey day! Hope you're having a good one. Love squash- had some tonight and it was just perfection. Great dish