Sheet Pan Dinner with Delicata Squash, Apple, and Sausage
An unusually delicious sheet pan dinner.
Servings: 4
Equipment
- a large baking sheet
Ingredients
- 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
Instructions
- 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.