Now that Thanksgiving is in the rear view mirror, we’re back to weeknight meals until Christmas. During the winter months, foods change along with the season. Hardier winter squash that is savory, yet sweet in its own way, takes center stage at many a meal. Roasting squash on a sheet pan, instead of steaming, is one of the best ways to achieve optimum flavor because the natural sugars in the vegetable caramelize, and take it to a better place.
Sheet pan meals are a lifesaver for many of us because there are nights when we cannot muster up the energy to put together something desirable for dinner. Yes, I too fall into this category, even though it doesn’t happen that often. I find the best way to snap myself into an excitable cooking mode it to start slicing vegetables that can cook together on a tray. Then, I begin to focus on the protein I may add to the mix, so that it all becomes one balanced meal.
Adding kielbasa or your favorite uncooked sausage links, on top of Kabocha squash and potatoes is not only super simple, but tastes divine. The combination of sweet and savory is more than satisfying, and I love that fact that 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 fun dipping sauce. The roasted chunks of vegetables and sausage are a delightful pairing and make a nice warm meal.
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
- 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!