Can we all agree that a new year deserves a rockin’ new sheet pan dinner? This one, which Mr. Fox and I have fallen passionately in love with, features Delicata squash, diced apples, and sweet Italian sausage. It’s easy to prep, fast to cook, and divine to devour. Video and printable recipe:
I made this dinner for New Year’s Day. Please watch when you have time.
A note about Delicata squash: This is the cream-colored, cylindrical-shaped winter squash that you can find in grocery stores and farmers’ markets from October through March. The squash is named for its delicate (read: tender and edible) skin. The skin features green or orange stripes. It is a colorful squash!
Here’s a quick run-down of the dinner in pictures. For more details, be sure to watch the whole freaking video!
Halve, seed, and cut the delicata squash crosswise into half moons.
Then cut a red onion into half moons, and add it and some roughly chopped sage leaves to the squash. Toss the works with salt, pepper, and a generous drizzle of olive oil.
Next, roughly dice up an apple or two, and set them aside.
Now arrange 2 or 3 sweet Italian sausages on the upper half of the baking sheet. Brush or rub the links with olive oil so they will brown attractively in the oven. Roast at 425°F for 15 minutes.
Meanwhile, make a mustard sauce! Put some Dijon mustard and some whole grain mustard (a heaping soup spoon of each) in a small bowl, and mix to combine. Then stir in enough olive oil to achieve a thick but pourable consistency. Season with salt and freshly ground black pepper. Taste carefully to correct seasonings.
Now retrieve the pan from the oven, add the apple pieces to the veggies, and toss ’em to mix. Also, flip the sausages. Then return the pan to the oven and continue roasting until the apples have softened and the sausages are done — 15 to 20 minutes.
Transfer the sausages to a cutting board, and let them rest for 5 minutes.
Then slice the sausages crosswise into 1/2-inch medallions, and return them to the baking sheet.
This is yummy.
Put a generous dollop of the mustard sauce on each plate. Honestly, the sauce is too remarkable for words! Fox and I dipped each forkful of veg and meat into the mustard. And then we swooned with contentment.
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Looking for other sheet pan dinners? I’ve got you covered:
Salmon and Veggies Sheet Pan Dinner (click here for the recipe).
Maple Salmon Sheet Pan Dinner (here’s the recipe).
Szechuan Chicken Sheet Pan Dinner (recipe here).
Pork Tenderloin Sheet Pan Dinner (recipe here).
Dijon Pork Chops with Cabbage and Apples (recipe here).
Here’s the printable:
Sheet Pan Dinner with Delicata Squash, Apple, and Sausage
- a large baking sheet
- 1 pound Delicata squash, halved lengthwise, seeded, and cut crosswise into half moons
- 1 medium to large red onion, peeled and sliced into half moons
- 5 large sage leaves, roughly chopped
- Seasonings: olive oil, salt, and freshly-ground pepper
- 1 or 2 baking apples, roughly diced
- 2-3 sweet Italian sausages
For the mustard sauce:
- a heaping soup spoon of Dijon mustard
- a heaping soup spoon of whole-grain mustard
- 1 teaspoon garlic paste (or 1 or 2 finely minced cloves of garlic)
- olive oil -- enough to achieved a thick but pourable consistency
- salt and freshly-ground black pepper to taste
- Center the oven rack; preheat the oven to 425°F. Tip the squash, onion, and sage onto the lower half of the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and then toss to coat. Rub or brush the sausages with olive oil, and then arrange them on the upper half of the baking sheet.
- Bake in the preheated oven until the veggies begin to color -- 15 minutes.
- Meanwhile, mix the mustard sauce ingredients in a small-ish bowl. Taste carefully to correct seasonings.
- After 15 minutes, remove the sheet pan from the oven. Add the diced apple(s) to the vegetable mixture, and toss with a spoon to mix. Also, flip the sausages. Then return the pan to the oven and continue roasting until the apple pieces have softened and the sausages are done -- 15-20 minutes. Transfer the sausages to a cutting board and let them rest for 5 minutes. Then cut the sausages crosswise into 1/2-inch medallions, and return them to the baking sheet.
- Divide the dinner among 2-4 plates, dotting each plate with a generous dollop of the mustard sauce.