Squash and Sausage Sheet Pan Recipe
Sweet, Savory, Simple
The appeal of sheet pan recipes is obvious. They are a way to cook a complete meal in a single dish. Because they are baked, they don’t take the constant vigilance of sautéing on the stovetop, yet still create lots of good caramelized flavors. But while they can be quick, there are other sheet pan recipes that need a bit of time to really work. This is one of those.
Both winter squash and onion benefit from long cooking, which concentrates their flavors and turns bland sweetness into a variety of smoky, savory tastes. Sio be patient when you cook this recipe.
The Importance of Ripe Squash
Just about any yellow onion will do the job, but finding a good squash can be harder. Luckily, winter squash that are actually ripe have become more common recently. Butternut squash is the old standby and the type you’re most likely to find, but kabocha or even acorn squash will also work here, if you’re patient enough to peel it.
But finding squash that is ripe matters much more than the type. Here are couple tips for butternut, since that’s what you’re most likely to encounter. First, look for any tinge of green, especially at the top where the squash had been connected to the stem. If you’re comparing two squash, pick the one that’s less green.
Second, while butternut squash doesn’t keep the way a kabocha does, a week or two of ripening can improve flavor, though it will not fix a truly underripe squash.
Cook in Stages
The easiest sheet pan recipes have you put everything in the oven at once, then return a bit later to a perfectly cooked meal. Because the onion and squash want so much more cooking time than the other ingredients, this is best cooked in stages. But it’s still quite straightforward. Start with the cubed squash, diced onion, and olive oil. Once those are well on their way you add the sausage. At the last minute stir in kale or another green, and dinner is ready to serve.
Squash and Sausage Sheet Pan
- 2 cups cubed squash butternut or other winter squash
- 1 medium onion
- 1 tbsp olive oil
- 1 lb mild Italian sausage
- 1 small bunch kale or other green
- Heat oven to 350° Cube squash, dice onion. Toss with olive oil and spread out on a sheet pan.
- Roast, rearranging the squash and onions every ten minutes or so. While the veggies are roasting cut sausage into chunks and tear kale leaves into pieces.
- After the squash and onion are both starting to caramelize, about an hour, add the sausage to the pan and return to oven. Let cook for a further twenty minutes, then add the kale. Roast until kale is tender but remains green.