- 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
- Sea salt
- Freshly ground pepper
How to make this recipe
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.