Sheet pan meals are a lifesaver for many during the week and Sheet Pan Kielbasa, Kabocha and Potato Dinner is super satisfying and easy to prepare in no time.
Kabocha squash or a variety of Japanese pumpkin is a green-skinned gourd that posseses a naturally sweet flesh when cooked. One tip to slicing a large winter squash is to microwave it for a few minutes, which allows slight softening, so it’s easier to cut.
Kielbasa or your favorite uncooked smoked sausage links, on top of Kabocha squash and potatoes is not only super simple to toss together on a sheet pan, but tastes divine. The combination of sweet and savory is delicious, and everything cooks perfectly at the same time. I like to serve this meal with a mixture of mustard and sour cream, stirred together for a tangy dipping sauce. The roasted chunks of vegetables and sausage are a delightful pairing and make a nice warm meal.
Ingredients
1 1/2 pounds fresh Kielbasa or other uncooked sausage
1 Kabocha squash, or butternut, acorn etc.
1 pound red new potatoes, or other potatoes
1/4 fresh parsley
olive oil for cooking
salt and pepper
Dipping Sauce (optional)
1/3 cup sour cream
1 heaping tablespoon Dijon mustard
pinch of salt
(Serves 4-6)
To Prepare:
- Preheat oven to 400 degrees. Unwrap sausage from packaging and set it aside.
- Microwave squash for 3 minutes to help ease in cutting. Remove and slice in half and remove seeds. Using a vegetable peeler or paring knife, remove skin around outside on each half. Slice into wedges about 1/2 inch thick.
- Oil a sheet pan and place squash on top. Slice potatoes into 8 pieces and toss on sheet pan. Sprinkle the vegetables with salt and pepper and drizzle with a bit more oil. Place sausage on top and roast in oven for 18-25 minutes until fork tender and golden brown.
- Remove and slice sausages in half, if large. Sprinkle with fresh parsley, and serve warm. Enjoy!
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