- 6 cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds)
- 1 pound purchased fully cooked sausages (such as chicken and apple), cut into 1 1/2-inch pieces
- 3 tablespoons flavored olive oil (such as roasted pepper or herb) or regular olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 1/2 tablespoons balsamic vinegar
Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.
Transfer squash and sausages to platter. Drizzle with vinegar and serve.
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Roasted Chicken Sausage and Butternut Squash
- Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1 x
- Category: Poultry, quick and easy
Quick and easy to prepare, roasted chicken sausage and butternut squash is full of both flavor and color. And, it’s so scrumptious your whole family will love it! Calling for only 7 ingredients, simply slice chicken sausage and roast it together with the squash, olive oil, garlic and a mixture of fresh herbs. Don’t have fresh herbs on hand? No problem! Just use dried (1 teaspoon dried = 1 tablespoon chopped fresh).
- 2 pounds peeled, seeded and cubed ( 1/2 to 3/4 inch) butternut squash (around 6 cups)
- 8 cooked chicken sausages (like chicken and apple), cut into 3/4-inch pieces
- 4 teaspoons chopped garlic
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 3 tablespoons olive oil (can also use flavored olive oil like chipotle or roasted red pepper)
- Preheat oven to 450 degrees.
- In a large roasting pan, combine squash, sausage, garlic, rosemary, sage and thyme.
- Drizzle with oil, season with salt and pepper and toss to mix.
- Roast until squash is tender, stirring occasionally, for about 25 to 30 minutes.
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Creamy Sausage Pasta Recipe (video)
Looking for a simple recipe that packs a lot of flavor? My creamy sausage pasta skillet is super easy to make and incredibly delicious! I make this sausage pasta with loads of smoky sausage, mushrooms, zucchini and peppers. All those delicious goodies are then coated with an incredible, cheese-y red tomato sauce! You’ll love the aroma of this dish cooking away on your stove-top, working up your appetite! Plus, it comes together in one pot, so less dishes to wash for you!
Watch My Video!
Watch my video for step-by-step instructions for making this delicious sausage pasta! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
All the Fillings!
You’ll love how easy and versatile this recipe truly is! This sausage pasta recipe will work well with many types of protein. I used Polish kielbasa in my video recipe but feel free to use any variety of sausage or even chicken. I love to add tons of veggies like zucchini, mushrooms and red bell peppers the more, the better! Try adding other vegetables such as cauliflower, broccoli, sweet peas, or even eggplant. It’s a great way to clean out your fridge!
Saute the sausage and vegetables until they are browned and softened for maximum flavor!
Creamy Red Sauce
This sausage pasta skillet wouldn’t be complete with the amazing creamy sauce! It’s made with red wine, tomato sauce, sun-dried tomatoes, cream and cheese! If you don’t want to add wine to your pasta, simply replace it with more broth. Add all the sauce ingredients to the sauteed sausage and vegetables, then let the sauce simmer away! I like to simmer for about 2o minutes, or until the sauce is thickened. While the sauce is cooking, it’s a great time to prepare the pasta! Add the pasta to the pan, toss everything together and enjoy!
Enjoyed this delicious pasta skillet? Check out some of my other pasta recipes!
How Long To Cook Herb Roasted Potatoes
- Heat the oven to 400 degrees.
- Place the diced potatoes on a baking sheet. (You may want to use more than one baking sheet depending on how many potatoes you have).
- Drizzle 2 Tbsp. of olive oil over the potatoes and sprinkle them with ¼ tsp. kosher salt and pepper. Toss until coated.
- Sprinkle 1 tsp. each of garlic powder, onion powder, smoked paprika, and Italian seasoning over the potatoes. Toss until completely coated.
- Place the baking sheet(s) in the oven and roast for 24-26 minutes. Remove the pan from the oven at the halfway point and move the potatoes around with a wooden spatula. This will help prevent them from sticking.
- Remove the pan(s) after the potatoes have finished roasting.
If sweet potatoes are more your thing be sure to check out these BBQ Sweet Potatoes, Sweet Potato Breakfast Hash, and Savory Mashed Sweet Potatoes!
At this point the Roasted Potatoes are finished and ready to serve.
It's important to note that cooking times may vary slightly depending on the size of the potatoes and the oven used. I like to check them at the 22-minute mark and continue roasting if they are not quite finished.
The potatoes should be soft (but not mushy) and easily pierced with a fork on the inside in addition to being crispy on the outside. I recommend not over-crowding the pan as this may cause the potatoes to steam and not roast.
To avoid over-crowding the pan simply split the potatoes and all of the other ingredients between two baking sheets.
More Butternut Squash Recipes:
- If you&rsquore looking for an impressive meal to serve company, this Butternut Squash Lasagna is a show stopper!
- My Roasted Butternut Squash with Smoked Paprika and Turmeric is an all time favorite of readers.
- When you need to lighten things up, I promise this Clean Eating Curry Butternut Squash Soup will make you feel like a million bucks!
- Oh baby! This Butternut Squash Mac and Cheese is so flavorful and packed full of butternut squash!
- I have even been known to sneak butternut squash into my Thanksgiving stuffing from time to time. Try it here: Bacon Butternut Squash Cornbread Stuffing.
- This Easy Cheesy Butternut Squash is cooked in a skillet so it is another stovetop option for Thanksgiving.
- This Creamy Butternut Squash Pasta is an easy Main Course featuring this veggie too.
- This Butternut Squash Tart caught my eye on Instagram this week and I am so inspired to try it!
Also make sure you check out all of my other Thanksgiving recipes here to plan out your feast!
Thanks so much for reading! If you make this recipe, please make sure to come back and leave a star rating and review! I really appreciate it!
Butternut Squash Ravioli in Sage Brown Butter Sauce
Adapted from a recipe by Seattle-based food blogger Aberdeen from Aberdeen’s Kitchen, this take on butternut squash ravioli with a sage brown butter sauce is to die for. It’s savory, sweet, a little bit nutty, and gives butternut squash the spotlight it deserves!
Equipment-wise, you’ll need a stovetop to boil your ravioli, and a skillet to make your brown butter sauce.
The ingredients are as follows:
16 oz of butternut squash ravioli (See here for a recipe to make the ravioli from scratch)
1/2 C. of salted butter (I find Kerrygold tastes the best!)
1 T. fresh lemon juice (or 1/4 of a lemon wedge)
coarsely ground black pepper and sea salt to taste
Start by start by mincing your garlic and sage and boiling your raviolis. While the ravioli boils, begin melting your butter over medium heat, stirring frequently so as not to burn it. Around 3-5 minutes in, you’ll notice the butter will begin foaming up and start to turn a light golden brown. At this point you can add in your garlic and sage, continuing to stir for another 2-3 minutes until the garlic is just about cooked through (it will continue to tenderize even after its taken off heat) and the butter is a deep golden color with milky-looking flecks and a nutty aroma. Whisk in your chicken broth, olive oil, and heavy cream one by one until fully incorporated into the butter. Pour your completed sauce over your cooked ravioli and garnish with fresh lemon juice, fresh sage leaves, coarse black pepper, and sea salt to taste. (I opted for salted butter vs. unsalted and find extra salt not to be necessary, but sprinkling parmesan cheese over the top is a delicious alternative that still proves just a hint of extra savory flavor!)
Saturday, November 7, 2009
Recipe: Best Veggie Sandwich Ever
One of the bloggers I met at this weekend's Foodbuzz Blogger Festival was Brittany from Eating Bird Food. She won a recipe challenge from Nature's Pride bread for this sandwich. At first glance it doesn't sound unusual. Hummus and veggies, we've all had that, right? But the hummus is white bean and basil, plus the sandwich gets amazing flavor from feta and peppadew peppers. Brittany told me she got these peppers, which are miniature and red, from the olive bar at Whole Foods. This is one of those ideal meals that is flavorful and satisfying, yet you feel good after eating it. The hummus recipe is separate and can be found on Brittany's blog.
You could of course play around with any combination of veggies you'd like, but I think the peppers and feta are essential. Enjoy!
Healthy Veggie Stuffed Hummus Sandwich (serves 1).
2 slices- 100% Whole Wheat Nature’s Pride Bread
3 slices- red onion (thinly sliced)
3- roasted peppadew peppers (sliced/chopped)
4 slices- cucumber (thinly sliced)
Sea salt and ground pepper to taste
Lay the two slices of bread out on a plate or other surface. Spread the equal amounts of hummus onto one side of both slices of bread. Layer the remaining ingredients on one slice of the bread in the order listed. Carefully top with the second slice of bread, cut the sandwich in half and enjoy! This recipe could easily be doubled, tripled or quadrupled depending on how many people you are serving.
Roasted recipes - 9 recipes
Traditional stuffed cabbage recipes often feature rice and crumbled beef, but I decided to change things up and cre.
- 2 medium sweet potatoes, peeled, diced
- 1 red onion, peeled, diced
- 1 large tart apple such as Granny Smith, peeled, diced
- 3-4 cloves garlic, chopped
- 4 sausages, these can be sweet Italian, chicken apple, turkey, buffalom, cut into chunks
- 1 cup natural apple juice or cider
- 1 tablespoon pure maple syrup
- 1 tablespoon balsamic or apple cider vinegar
- 1 sprinkle of sea salt, cinnamon, nutmeg, fennel
- handful of raisins or dried cranberries
- 1 to 1 1/2 cups quinoa, cooked
- 1/2 cup apple juice or cider
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 1 teaspoon onion powder
- 1 clove garlic, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- sea salt, to taste
- extra virgin olive oil, as needed
- strained tomatoes (24-ounce jar or can)
Roasted Leg of Lamb with Summer Vegetables
Patience is really a virtue when it comes to certain dishes
- For roasted leg of lamb:
- 2 to 2.2 kg whole leg of lamb
- 2 cloves garlic, sliced into thick long strips
- 7 to 8 sprigs fresh rosemary
- Salt and black pepper to taste
- For sauce:
- 100 ml dry white wine
- 500 ml chicken stock
- 1 tbsp wholegrain mustard
- For roasted summer vegetables:
- 3 potatoes
- 1 yellow zucchini
- 1 beetroot, skin removed
- 3 carrots
- 1 green bell pepper
- 2 sprigs rosemary
- 6 cloves whole garlic
- Salt and black pepper to taste
- Olive oil
- 2 tbsp honey
Oven Roasted Potatoes (Olive Garden)
I made some of my own adjustments to the original recipe
- 4 medium baking potatoes (or red potatoes, 2-3 pounds), cut into 1-inch chunks
- 4 large carrots, cut into 1-inch chunks (not in original recipe)
- 1 medium green pepper (I prefer using only red peppers)
- 1 medium red pepper
- 1 onion, chopped coarsely (not in original recipe)
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon fresh garlic, minced (4 cloves)
- 1/2 teaspoon pepper, to taste
- 2 teaspoons fresh rosemary, chopped (I use 1-2 tsp each dried oregano & basil)
- 4 teaspoons fresh parsley, chopped (I omit)
- 1/2 cup Romano cheese grated (I omit for dairy-free)
Roasted Red Pepper and Canellinini Bean Bruschetta
Preheat oven to 350° F. Slice baguette into 1/4 inch slices and brush slightly with olive oil
- 1 cup, about 1 can, butter beans (or great northern beans)
- 2 red bell peppers, roasted
- 2-3 cloves garlic, roasted
- 1-2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh rosemary, chopped
- 1/2 tablespoon dried thyme
- 1 tablespoon fresh parsley, chopped
- salt, to taste
- 1 baguette (or bread of your choice)
Pasta with Roasted Red Pepper Sauce
Cook pasta al dente in a pot of generously-salted boiling water, according to package instructions
Whole30 Meal Plan – Reintroduction, Part Deux
Okay, guys… this is it! The last week of planned Whole30 meals. After this, you are on your own. This week, we introduce two of the biggest culprits in causing inflammation – dairy and gluten. They both noticeably affect how I feel. Please pay close attention to how you feel after introducing new foods – both during that day and the two days following. Then, at least you know the consequences you may face, should you choose to include those items in your diet.
I know this process has been time-consuming with meal planning, shopping and cooking. I breathe a sigh of relief upon completion each time, too. But I hope you will integrate some of the recipes and habits you have learned on this journey into your everyday life. I hope they make you a happier and healthier person! Thanks for following along with us!
*We found some new great Whole30 compliant sausages at a local specialty market (Rollin Oats for you Tampa Bay folks). They had a couple of brands, but we tried Bilinksi’s Spinach and Garlic Chicken Sausages. They are really good. With mustard.
Shopping List & Preparation Guide – Here are the Shopping List & the Preparation Guide for the Reintroduction, Part Deux Meal Plan.
Snacks – I’m really loving the Roasted Plantain Chips from Trader Joe’s that we tried last week. We still have those and dried fruit in the house, so those and our trusty Larabars, bananas and almond butter will get us through this week. Next week, we will likely try to add in some other non-compliant snacks based on our reintroduction analysis. Popcorn or some high-quality dark chocolate, perhaps?
Citrus Herb Roasted Chicken with Carrots – I use the one from the Practical Paleo cookbook, and this one is close to that. I use lemons instead of oranges though, and make sure you use clarified butter instead of regular butter.
Fried Smashed Chicken – I put boneless, skinless chicken breasts in between plastic wrap or in a ziploc bag and smash the crap out of them with a rolling pin (cause I don’t have a meat mallet). I get out my daily frustrations until they are about 1/2 inch thick. Then I dip them in a mix of coconut flour with garlic powder, pepper and salt and fry them in coconut oil, about 3 minutes on each side. Yummy. (Adapted from Nom Nom Paleo’s Crispy Smashed Chicken.)
Best of luck to you all! Stay tuned for our first results post next week!