Roasted Chicken Sausage Butternut Squash And Apples Recipes
CHICKEN SAUSAGE BAKE WITH BUTTERNUT SQUASH AND APPLES {GF, DF}
A chicken sausage bake similar to a gratin but made both gluten-free and dairy-free. A comforting and hearty bake with a nice added crunch from some gluten-free panko sprinkled on top.
Provided by Vicky Berman
Categories Dinner
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl combine squash, 1 teaspoon salt, 1 teaspoon rosemary, 1 tablespoon olive oil. Toss to coat. Bake for 25-30 minutes on a parchment lined baking sheet in a single layer.
- Heat pan over medium heat and add 1 tablespoon olive oil. Add chicken sausage and cook, using spatula to break up the sausages into smaller pieces. Cook until cooked through and remove from pan.
- In same pan add 1 teaspoon olive oil and cook onion until translucent, add apple and garlic and continue to cook 5-10 minutes.
- Add chicken back to the pan, add 2 teaspoons fresh rosemary and mix.
- Add cooked squash and mix.
- Pour into baking pan and sprinkle with 1/2 cup panko. Bake for 20 minutes (broiling for the last few minutes if you would like to top to get a bit crunchy and browned)
Nutrition Facts : Calories 462 kcal, Carbohydrate 44 g, Protein 20 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 86 mg, Sodium 1830 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
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
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