Step 1

Preheat the oven to 425F degrees.

Step 3

Cut the squash in half lengthwise. Scrape out the seeds with a spoon. Slice into ¼-inch halfmoon slices.

Step 5

Toss together the squash, fennel, garlic, sage, 2 tablespoons of oil, salt, pepper and fennel seeds and arrange them on a parchment paper-lined baking sheet. Bake until the squash and fennel are tender and start to brown around the edges, about 20 to 25 minutes.

Step 7

Meanwhile, toss the rapini with the remaining oil and season with salt, pepper and chili flakes; set aside. Sir together the honey, balsamic vinegar and tomato paste; set aside.

Step 9

Roll the sausage meat into twenty meatballs. Add the rapini and meatballs to the baking sheet with the squash and fennel. Drizzle the balsamic mixture over top. Bake for 10 minutes, then stir,  and continue to bake until the meatballs are cooked through and the rapini is tender, about 5 to 7 minutes more.

Step 11

Sprinkle the Parmesan cheese, basil and fresh chili peppers over top.

Step 13

Yield: Makes 4 servings