Butternut Squash and Sausage Meal

Step 1

Preheat oven to 400F/200C and spray a large baking sheet with non-stick spray (or mist with olive oil).

Step 2

Whisk together olive oil, balsamic vinegar, Dried Thyme (affiliate link), Dried Sage (affiliate link), and Spike Seasoning (affiliate link).

Step 3

Put the squash cubes in a bowl and toss with olive-balsamic mixture

Step 4

Spread the squash out on the baking sheet, season with salt and pepper, and start to roast.

Step 5

Barely trim ends of six sausages and then cut on the diagonal into pieces that are about one inch wide.

Step 6

After squash has cooked for 2o minutes, turn squash cubes over (or stir and spread out again if you don't want to bother turning every one.)

Step 7

Tuck sausage pieces among the pieces of squash, putting a flat side down for each piece of sausage.

Step 8

Roast 20 minutes more.

Step 9

After 10 minutes remove sheet pan again and turn the sausage over. (This is probably optional but it gives the best browning.)

Step 10

Roast 10 minutes more.

Step 11

Sprinkle with 1/3 cup coarsely grated Parmesan cheese and put back into the oven for just a few minutes to help melt the cheese.

Step 12

Serve hot. We ate this with spicy mustard to dip the sausage!