Perfect as a side dish or paired with a green salad as a simple weekday meal, this roasted butternut squash would also be delicious tossed with pasta.
Slideshow: Butternut Squash Recipes
One 3-pound butternut squash, peeled, seeded and cut into 1-inch dice
1 pound raw Italian sausage links, cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Freshly ground pepper
How to Make It
Preheat the oven to 425°. In a large bowl, toss squash with the sausage, olive oil and balsamic vinegar and season with salt and pepper. Spread the squash and sausage on a baking sheet in a single layer and roast in the oven for 25 minutes. Toss and continue cooking for about 20 more minutes, until squash is tender and slightly browned and sausage cooked through. Transfer to a bowl and serve.
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