When I had Charlie, ladies from my church brought dinner for our little family. It was so nice to not have to worry about going to the grocery store or menu planning (which I consider s chore) for a few weeks while we all adjust to bring a family of four (and the sleepless nights that cole with s newborn).
One lady brought over this amazing dish that I tried unsuccessfully to recreate. Twice.
Fast forward 5 months, and I happened to run into her at church and begged for the original recipe. Last week, I finally got a real paper copy!
Butternut squash, sausage, apples…
So, without further ado, I happily give you: Herb-Roasted Sausages and Butternut Squash (adapted from Bon Appetit, December 2003)
- 6 cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds)
- 1 pound purchased fully cooked sausages (such as chicken and apple), cut into 1 1/2-inch pieces
- 8 garlic cloves
- 3 tablespoons flavored olive oil (such as roasted pepper or herb) or regular olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 1/2 tablespoons balsamic vinegar
- 1 apple, diced with peel on
- 1/2 cup pine nuts
Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast for 20 minutes, then add diced apples. Roast for another 10 minutes or until squash is tender and sausages are warmed through.
Transfer squash and sausages to platter. Drizzle with vinegar, stir in pine nuts, and serve.
I served mine with steamed broccoli, but I’ve also had it with polenta fries and an arugula salad. Enjoy!