Single-Pan Recipe: Roasted Squash, Sausage and Brussels
Let's just start by saying... I love a recipe where you only have to use one pan. I strive to create recipes that are simple, healthy, with easy preparation AND easy clean up. I know that cooking can be intimidating for some, and when a recipe calls for every bowl, pan, or device you own, you are far less likely to start out cooking.
This recipe was inspired by an overwhelming amount of butternut squash from my parent's garden, and sausage bought from the Farmer's Market. The sausage is from Hurd Farm, a small family owned farm which provides all natural pastured beef, poultry and free range pork. Buying your meat at the farmers market is a great way to support local farms, and to know exactly where your food is coming from.
This was a picture my Dad sent me from some of the Fall harvest at home, with the title of the email : "It's Time"
So grab your single roasting pan and jump in!
Recipe: Single-Pan Roasted Squash, Sausage and Brussels Creator: Emmy Katz
- 1 medium butternut squash peeled, and chopped into 1 inch pieces
- 3 cups of brussels sprouts trimmed and sliced length-wise
- 1 package of sausage (ours had 4 links) sliced into small pieces
- 2 Tbsp olive oil
- 3 tsp of dried thyme
- 3 garlic cloves minced
- several clicks of fresh ground pepper
- sprinkle of sea salt (about 1 tsp)
Preheat oven to 375 F and line a baking sheet with parchment paper (for even easier clean up). In a large bowl mix all ingredients together until evenly coated. Place the ingredients on a pan and bake in the oven for 50 minutes. Turn up oven to 400 degrees and finish baking to allow the brussels sprouts to crisp on the edges slightly.
Serve with a side of sautéed garlicky kale, or salad and enjoy! Feel free to add other veggies to this recipe: Sweet potatoes, parsnips, etc.
Do you have any favorite one pan roasting meals?