Roasted Apple & Butternut Squash with Apple Pie Sausage
An autumn-leaning dinner that's somehow also fall-on-a-plate. The squash caramelizes, the apples soften into something almost jammy, and a finish of cinnamon and maple syrup ties the sausage's natural flavors right into the rest of the pan.
Servings 4
Ingredients
- 16 oz Apple Pie Sausage sliced into 1/2-inch rounds
- 1 small butternut squash peeled and cubed
- 2 apples sliced (Honeycrisp or Pink Lady)
- 1 red onion cut into wedges
- 2 tablespoon pure maple syrup or brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoon olive oil
- Salt to taste
- Optional: simple green salad for serving
Instructions
- Preheat. Heat the oven to 400°F.
- Toss it all. On a large sheet pan, combine the sausage, squash, apples, and onion. Drizzle with olive oil and maple syrup, then sprinkle with cinnamon and a pinch of salt. Toss to coat.
- Roast. Spread in a single layer. Roast 25–30 minutes, stirring once halfway through, until the squash is tender and everything is caramelized at the edges.
- Serve. Plate alongside a simple green salad to balance out the sweetness.