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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.
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
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.