Chilli Sausages With Roast Butternut Mash And Spiced Onions Recipes

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SAUSAGE AND BUTTERNUT ROAST



Sausage and Butternut Roast image

Spicy sausage meets sweet butternut squash and maple syrup in this simple roasted dish.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 7

1 pound butternut squash, peeled, seeded and cut into 2-inch chunks
1 pound bulk hot Italian sausage
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons maple syrup
1/3 cup panko breadcrumbs
1 teaspoon fresh thyme leaves

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the squash and sausage in a large baking dish. Add the oil and 1/2 teaspoon each salt and pepper and toss to combine. Spread the mixture into an even layer and drizzle with the maple syrup. Add 1/4 cup water, then sprinkle with the panko. Roast until the squash is tender, about 35 minutes.
  • Heat the broiler and brown the top, about 3 minutes more. Sprinkle with the thyme leaves.

SPICY ROASTED SAUSAGE, POTATOES AND PEPPERS



Spicy Roasted Sausage, Potatoes and Peppers image

I love to share my cooking, and this hearty meal-in-one has gotten a savory reputation around town. People have actually approached me in public to ask for the recipe. -Laurie Sledge, Brandon, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

1 pound potatoes (about 2 medium), peeled and cut into 1/2-inch cubes
1 package (12 ounces) fully cooked andouille chicken sausage links or flavor of your choice, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1/2 cup pickled pepper rings
1 tablespoon olive oil
1/2 to 1 teaspoon Creole seasoning
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.

Nutrition Facts : Calories 257 calories, Fat 11g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 759mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

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