Sausage, Apple, and Squash Sheet-Pan Supper with Fragrant Herb Oil

Name: Sausage, Apple, and Squash Sheet-Pan Supper with Fragrant Herb Oil
Prep time: 20 min
Total time: 55 min
Yield: 4 - 6 Servings
Ingredients: u2153 cup olive oil; 1-2 sprigs each fresh sage, thyme, and rosemary; 2 medium (1u00bd pounds total) butternut squash, peeled; 1 large red onion, cut into u00bd-inch-thick wedges; 1 large firm-tart apple, such as Granny Smith, cored and cut into u00bd-inch-thick wedges; u00bd cup fresh cranberries; 1u00bd teaspoons kosher salt; u00be teaspoon freshly ground black pepper; 6 fresh (uncooked) sweet or hot Italian sausages (about 1u00bd pounds total)

By Leslie Blythe Apples, Sausage, Squash Roasting, Simmering

September 25, 2020

There is nothing easier than dinner on a sheet-pan. I love cooking with minimal effort. This Sausage, Apple, and Squash Sheet-Pan Supper with Fragrant Herb Oil is a perfect meal this time of year. You can buy butternut squash already cut up to make it even easier and you can use any combination of herbs. Also, you can use sweet Italian sausage or the spicy version. You can probably guess which one I used! I think the spicy sausage and the sweet butternut squash and apple is a winning combination of flavors.

Prep: 20 mins
Cook: 35 mins
Yields: 4 - 6 Servings

Ingredients

⅓ cup olive oil

1-2 sprigs each fresh sage, thyme, and rosemary

2 medium (1½ pounds total) butternut squash, peeled

1 large red onion, cut into ½-inch-thick wedges

1 large firm-tart apple, such as Granny Smith, cored and cut into ½-inch-thick wedges

½ cup fresh cranberries

1½ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

6 fresh (uncooked) sweet or hot Italian sausages (about 1½ pounds total)

Directions

1Preheat the oven to 425° F and set a rack to the middle position. Combine the oil and herbs in a small saucepan and bring to a simmer. Cook until the herbs have wilted and the oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside.

2Halve the squash lengthwise, scoop out the seeds, then cut crosswise into ½-inch-thick half-moons. In a large bowl, combine the squash with the onion, apple, cranberries, and the herbs from the oil. Pour the oil, to taste, over the vegetables (you can use any leftover oil in a vinaigrette, or drizzled over potatoes). Sprinkle with the salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimmed baking sheet and spread into an even layer.

3Prick the sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning the sausages and stirring the vegetables halfway through, until the squash is tender and the sausages are browned and sizzling, 30 to 40 minutes. Serve hot.

Recipe adapted from “Once More to the Orchard,” Yankee Magazine, September/October 2020.

close full screen

00:00