ROASTED SAUSAGES WITH CABBAGE AND SQUASH
In this easy sheet-pan supper, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash, then the whole thing is drizzled with a mustardy apple-cider vinaigrette. Because cabbage releases moisture when cooked, start with a preheated baking sheet for extra browning power.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.
- Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.
- Stir together vinegar, mustard, remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.
HERB ROASTED SQUASH
Herbs are stirred into butter, then spread on bread; it gives this grilled cheese great flavor. You'll love this twist on a traditional favorite.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Drizzle with oil and toss to coat. , Place vegetables in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10-15 minutes or until lightly browned and tender, stirring once.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
LEEKY BUTTERNUT SQUASH WITH SAGE SAUSAGE
Crowd-pleasing, simple minimal ingredient recipe that we had to force ourselves away from the table to stop eating. Good blend of simple flavors that make great leftovers. Serve over white jasmine rice.
Provided by PatientFire
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 47m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place butternut squash and leek in a shallow roasting pan. Drizzle olive oil on top; season with salt and pepper.
- Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes. Broil on high until evenly browned, 2 to 3 minutes.
- Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Stir into butternut squash and leek mixture.
Nutrition Facts : Calories 351 calories, Carbohydrate 38.5 g, Cholesterol 32.4 mg, Fat 19.2 g, Fiber 6.5 g, Protein 11 g, SaturatedFat 5.2 g, Sodium 558.3 mg, Sugar 7.3 g
SPICY SHEET-PAN SAUSAGE AND SQUASH
Like chicken thighs, whose rendered skin leaves behind a puddle of schmaltz for frying vegetables, bread or beans, sausage yields a delicious fat for cooking. Paired with butternut squash and crisped in a hot oven, its spicy fat slicks the sweet squash, while parsley and lemon cut through all the richness. Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.
Provided by Ali Slagle
Categories dinner, easy, weekday, weeknight, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 42 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 11 grams, Sodium 886 milligrams, Sugar 6 grams, TransFat 0 grams
HERB-ROASTED BUTTERNUT SQUASH AND SAUSAGES
Make and share this Herb-Roasted Butternut Squash and Sausages recipe from Food.com.
Provided by Geema
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Combine squash and next 6 ingredients in large roasting pan.
- Toss to coat.
- Sprinkle with salt and pepper.
- Roast until squash is tender and sausage heated thoroughly, stirring once, about 30 minutes.
- Drizzle with vinegar and serve.
Nutrition Facts : Calories 446.1, Fat 26.7, SaturatedFat 7, Cholesterol 136.2, Sodium 1184.8, Carbohydrate 37.3, Fiber 4.7, Sugar 7.7, Protein 18.1
HERB-ROASTED SAUSAGES AND BUTTERNUT SQUASH
Categories Herb Roast Sausage Butternut Squash Fall Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.
- Transfer squash and sausages to platter. Drizzle with vinegar and serve.
ROAST SAUSAGE & SQUASH WITH MUSTARD & SAGE
Jazz up your bangers with herbs, wholegrain mustard and butternut squash. Serve with mashed potato and juices from the pan
Provided by Angela Boggiano
Categories Main course
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the sausages in a large roasting tin with the onion, squash and sage. Drizzle over the olive oil and toss together. roast for 40-50 mins, turning occasionally, until the sausages are golden and the squash is tender. Transfer to serving plates.
- Drain away any excess oil from the tin, then place the tin over a medium heat on the hob. Mix in the flour, then gradually pour in the stock, scraping up any bits left in the bottom of the tin. Stir in the mustard. Gently simmer for 5 mins until thickened. Serve with a spoonful of yesterday's leftover mash and the pan juices.
Nutrition Facts : Calories 571 calories, Fat 38 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 3.1 milligram of sodium
SAUSAGE STUFFING WITH FENNEL AND ROASTED SQUASH
Provided by Sara Foster
Categories Herb Side Bake Thanksgiving High Fiber Dinner Stuffing/Dressing Sausage Fennel Squash Butternut Squash Fall Family Reunion Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Scatter squash on sheet in single layer; sprinkle lightly with salt and pepper. Roast squash until tender, stirring occasionally, about 55 minutes. Transfer to large bowl; cool.
- Melt butter in heavy large skillet over medium heat. Add onions, celery, and fennel. Sauté 8 minutes. Add sausage. Sauté until vegetables are tender and sausage is cooked through, breaking up sausage with fork, about 10 minutes. Add all herbs; sauté 1 minute longer. Add to bowl with squash. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.
- Preheat oven to 350°F. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.
- Butter 13x9x2-inch baking dish. vegetable mixture into bread. Whisk salt, and pepper in small bowl to blend whisk in 1 cup broth. Add egg mixture stuffing, tossing to combine evenly and adding more broth by 1/4 cupfuls if dry. Transfer stuffing to prepared dish.
- Bake stuffing uncovered until cooked through and brown and crusty on top, 60 minutes. Let stand 10 minutes.
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