Herb Roasted Sausages And Butternut Squash Food

GARLIC AND HERB ROASTED POTATOES AND SQUASH

Garlic and Herb Roasted Potatoes and Squash image

Oven-roasting vegetables brings out maximum flavour, in my opinion. I eat these like potato chips - can't stop at just one.

Provided by evelynathens

Categories Potato

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed)
1 acorn squash, peeled and cut into 1 1/2 inch chunks
3 cups butternut squash, cut into 2 inch chunks
1/3 cup extra virgin olive oil
1 tablespoon fresh rosemary (or 1 tsp dried, crumbled)
1 tablespoon fresh thyme (or 1 tsp dried, crumbled)
1 1/2 teaspoons fresh oregano (or 1/2 tsp dried, crumbled)
3 cloves garlic, peeled and roughly chopped
1 1/2 tablespoons balsamic vinegar
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

Preheat the oven to 425F.
Cover the bottom of a large baking sheet with aluminum foil.
Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
The veggies should be tender on the inside and caramelized in places on the outside.
Adjust seasoning to taste.
Serve immediately.

Nutrition Facts : Calories 457.8, Fat 18.6, SaturatedFat 2.6, Sodium 636.7, Carbohydrate 70.8, Fiber 11.1, Sugar 6.5, Protein 7

ONE PAN ROASTED SQUASH, APPLE, AND SAUSAGE DINNER

one pan roasted squash, apple, and sausage dinner image

Fall means busier schedules, so this one pan roasted squash, apple and sausage dinner is a perfect fast family-friendly weeknight meal!

Provided by Katie Webster

Categories Main Course

Time 45m

Number Of Ingredients 12

Ingredients

1 tablespoon sherry vinegar
1 tablespoon pure maple syrup, dark or amber
2 teaspoons Dijon mustard
1 medium-small butternut squash, peeled, seeded and cut into 1 ½-inch chunks (1 ½ to 2 pounds)
2 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
¾ teaspoon salt
¼ teaspoon ground nutmeg
Freshly ground pepper, to taste
3 small apples, cored and cut into 1 ½-inch chunks
4 links chicken apple sausages, sliced
4 cups finely shredded kale

Steps:

Preheat oven to 425ºF. Shake vinegar, maple syrup and mustard in a small jar.
Meanwhile, toss squash, oil, smoked paprika, salt, nutmeg and pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
Transfer squash to the oven and roast 10 minutes. Add apples, sausage and kale and toss to coat. Return to the oven and roast, stirring once or twice until the apples are softened and the squash is tender, about 18 to 22 minutes longer. Remove from the oven.
Drizzle the vinegar mixture over the roasted mixture and toss to coat. Serve immediately.

Nutrition Facts : ServingSize 2 1/4 cups, Calories 365 calories, Sugar 15 g, Sodium 905 mg, Fat 13 g, SaturatedFat 3 g, Carbohydrate 22 g, Fiber 3 g, Protein 13 g

HERB-ROASTED BUTTERNUT SQUASH AND SAUSAGES

Herb-Roasted Butternut Squash and Sausages image

Make and share this Herb-Roasted Butternut Squash and Sausages recipe from Food.com.

Provided by Geema

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

6 cups butternut squash, peeled & cut into 3/4 inch cubes
1 lb fully cooked chicken sausage (such as chicken and apple cut into 1 1/2 inch pieces)
8 garlic cloves
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 1/2 tablespoons balsamic vinegar

Steps:

Preheat oven to 450°F.
Combine squash and next 6 ingredients in large roasting pan.
Toss to coat.
Sprinkle with salt and pepper.
Roast until squash is tender and sausage heated thoroughly, stirring once, about 30 minutes.
Drizzle with vinegar and serve.

Nutrition Facts : Calories 446.1, Fat 26.7, SaturatedFat 7, Cholesterol 136.2, Sodium 1184.8, Carbohydrate 37.3, Fiber 4.7, Sugar 7.7, Protein 18.1

SAUSAGE AND BUTTERNUT ROAST

Sausage and Butternut Roast image

Spicy sausage meets sweet butternut squash and maple syrup in this simple roasted dish.

Provided by Food Network Kitchen

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound butternut squash, peeled, seeded and cut into 2-inch chunks
1 pound bulk hot Italian sausage
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons maple syrup
1/3 cup panko breadcrumbs
1 teaspoon fresh thyme leaves

Steps:

Preheat the oven to 425 degrees F.
Put the squash and sausage in a large baking dish. Add the oil and 1/2 teaspoon each salt and pepper and toss to combine. Spread the mixture into an even layer and drizzle with the maple syrup. Add 1/4 cup water, then sprinkle with the panko. Roast until the squash is tender, about 35 minutes.
Heat the broiler and brown the top, about 3 minutes more. Sprinkle with the thyme leaves.