Fall in a Flash: A 30-Minute Sausage and Squash Dinner
As the seasons change, our taste buds crave heartier, comforting dishes that evoke the warmth and coziness of autumn. This easy sheet pan dinner, featuring sausage, kale, shallots, and acorn squash, is the perfect solution for busy weeknights.
Customize to Your Taste
The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of sausage, from classic pork to vegan options. Switch up the vegetables to suit your preferences, just be sure to choose ingredients with similar densities and cut them to the same size for even cooking.
Squash Variations
While acorn squash is the star of this show, other winter squashes like butternut, delicata, kabocha, or red kuri can be used as substitutes. If you opt for a different variety, be sure to peel and cube it before roasting. And don’t forget to utilize the seeds, just like you would with pumpkin seeds!
Easy Ingredients
- 4 pre-cooked sausages (any flavor)
- 1 bunch of kale, washed and dried
- 3-5 shallots
- 1 acorn squash, scrubbed but not peeled
- Olive oil for drizzling
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Roasting Made Easy
- Preheat your oven to 425°F and line a sheet pan with parchment or foil for easy cleanup.
- Slice the sausages into 1/2-inch thick pieces and place them on the prepared pan.
- Remove the tough ribs from the kale, chop the leaves, and add them to the pan.
- Peel and slice the shallots into rings, then add them to the pan.
- Cut the top off the squash, scoop out the seeds, and slice it into 1/2-inch thick rounds. Cut the rings in half and add them to the pan.
- Drizzle everything with olive oil, tossing to coat, and sprinkle with kosher salt and black pepper.
- Roast in the oven for 20 minutes, rotating the pan halfway through if needed. Add an extra 10 minutes for more caramelization.
This quick, easy, and delicious dinner is sure to become a fall favorite!
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