Herb-Roasted Sausages and Butternut Squash
Try this Herb-Roasted Sausages and Butternut Squash recipe, or contribute your own.
Try this Herb-Roasted Sausages and Butternut Squash recipe, or contribute your own.
- 1 tablespoon chopped fresh thyme
- 1/2 cup pine nuts
- 1 tablespoon chopped fresh rosemary
- salt ~~amp pepper
- 6 cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds) (i was able to buy it pre-cut, which saves
- 1 pound purchased fully cooked sausages (such as chicken and apple), cut on the diagonal into 1 1/2-inch
- 1 cup fresh cranberries (optional)
- 8 garlic cloves peeled and sliced
- 3 tablespoons flavored olive oil (such as roasted pepper, herb or white truffle) or extra virgin
- 2 teaspoons chopped fresh sage
- 1 1/2 tablespoons balsamic vinegar
- Carbohydrate 5.47871666666667 g
- Cholesterol 0 mg
- Fat 14.5054216609606 g
- Fiber 1.41153331847986 g
- Protein 1.89632333333333 g
- Saturated Fat 1.49772916587877 g
- Serving Size 1 1 Serving (184g)
- Sodium 25324.2357817934 mg
- Sugar 4.06718334818681 g
- Trans Fat 1.39773616651215 g
- Calories 152 calories
Step-by-step
- Preheat oven to 450F.
- Combine squash, sausage, cranberries, garlic, oil and herbs in large roasting pan. Toss to coat. Sprinkle with salt and pepper.
- Roast until squash is tender and sausage is warmed through, stirring after 15 and 30 minutes, about 40 minutes total. Add the pine nuts when you stir the second time.
Peppery winter squash edges caramelized to a deep mahogany meet the savory, aromatic bite of herb-infused meats in this high-temperature roast. Roasting root vegetables alongside cured or pre-cooked proteins is an ancient technique born from necessity, merging starches and fats into a single vessel to maximize fuel efficiency and flavor transfer. Historical British and continental European cookery often paired heavy starches with salted or spiced meats to create cohesive meals without independent side dishes. Modern kitchens benefit immensely from this tradition, requiring only a single large roasting pan and a hot oven set to 450 degrees Fahrenheit. Butternut squash cubes cut uniformly to three-quarters of an inch will yield tender interiors and properly browned surfaces within forty minutes of total cooking time. Staggering additions prevents burning, which is why pine nuts enter the pan only during the second stir at the thirty-minute mark. Dietary adaptations remain straightforward within this framework since the primary components function independently. Substituting standard pork links with chicken and apple varieties reduces total fat content while introducing a contrasting sweetness that cuts through the earthy sage and rosemary. Removing the optional fresh cranberries entirely alters the dish's acidity profile, shifting the final balance toward rich and savory notes rather than tart accents. Olive oils infused with roasted peppers or white truffle add distinct aromatic dimensions without requiring additional ingredients. Maintaining high heat ensures the squash develops proper surface dehydration rather than steaming in its own moisture.
