From Foodie with Family
Anyone else completely in love with kabocha squash? Because I am totally, completely smitten for this squash. It’s not too “squashy” in flavor, instead being mild and slightly sweet. The texture is smooth and silky, so much so that it requires very little additional fat in your meal. The velvety texture coats your tastebuds and makes you feel as if you were eating something indulgently decadent. However, cutting this squash up is terrible. As in, please don’t chop off an appendage while doing so. BUT it tastes so absolutely divine that I keep buying them and eating them. I love kabocha squash as a substitute for butternut squash in this meal. This sheet pan meal is easy, fast, delicious, and healthy. I’ve made a variation of this recipe at least five times in the last two months. If you know me, you know I don’t often repeat recipes within the same month, so this meal is actually that good. The key is to cut your vegetables up so that they are all a similar size (except the onions, which can be in larger chunks), that way they will all finish cooking at the same time. This recipe is glorious for substitutions and I’ve listed different options in the ingredients list below – so feel free to play around and make it how you like it! Today, I cut up the rest of the squash we had in the fridge and added the last of a bag of frozen broccoli (omitting the meat and onions) – and lunch was served.
1 pound butternut squash, trimmed, scraped of seeds, and sliced into ¾-inch cubes (alternatively use sweet potato, kabocha squash, pumpkin, or other favorite squash)
1 pound fresh Brussels sprouts, trimmed, and left whole, halved, or quartered, depending on size, to about ¾ of an inch in size (alternatively use steamed brussels sprouts cut in half, or fresh or frozen broccoli)
2 tablespoons olive oil
1 teaspoon kosher salt
1 pound sweet Italian sausage links, pierced several times with a sharp knife (alternatively use bratwurst, or any favorite sausage)
1-2 medium yellow or red cooking onions, trimmed, peeled, and cut into wedges that are 1-inch at their thickest/point
¼ to ¾ teaspoon crushed red pepper flakes, according to heat tolerance
freshly ground black pepper to taste
Preheat oven to 400°F. (If you have a “roast” option with a convection oven, that would be the ideal setting, but if not it will still work just fine)
Toss the butternut squash (or whatever you choose) and Brussels sprouts pieces (or your favorite fresh or frozen green veggie) with the olive oil and salt. Spread it out on a sheet pan and nestle the sweet Italian sausage links (or brats) among the vegetables. Distribute the onion wedges evenly around the pan. Roast for 30 to 45 minutes, turning the sausages after about 15 minutes, or until the vegetables are tender and the sausages are beginning to brown in places.