This rick mix of sweet and savory flavors will please your whole family. Soft and tender, it pairs well with a warm ciabatta and some earthy greens.
Prep time: 15 minutes | Cook time: 30 minutes | Serves: 4
Ingredients
- 1 medium butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 1 lb (450g) Smoked Sausage or Kielbasa (sliced into ½-inch rounds)
- 1 large red onion (cut into thick wedges)
- 2 crisp apples (like Honeycrisp or Haralson, sliced into thick wedges)
- 2 cups chopped kale (stems removed)
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp dried thyme or rosemary
- Salt & cracked black pepper to taste
Instructions
- Prep the Oven and Pan: Preheat your oven to 400°F. Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup.
- Season the Base: In a large bowl (or directly on the pan), toss the squash cubes, onion wedges, and sausage slices with the olive oil, maple syrup, thyme, salt, and pepper. Spread everything out in a single layer. (Note: Don't crowd the pan! If the ingredients are piled on top of each other, they will steam instead of roast. Use two pans if necessary.)
- The First Roast: Slide the tray into the oven and roast for 20 minutes. At the halfway mark (10 minutes in), give the tray a good shake or use a spatula to flip the squash so it browns evenly.
- Add the "Quick-Cook" Items: Remove the tray and add the apple wedges and chopped kale. Drizzle a tiny bit more oil over the kale to help it crisp up. Toss gently to combine with the hot squash and sausage juices.
- The Final Blast: Return to the oven for another 8–10 minutes. You’re looking for the squash to be fork-tender, the sausage edges to be browned, and the kale to be slightly "chipped" (crispy).
