I’ve been a bit under the weather today, and not feeling especially talkative, so while I cocoon under a pile of blankets and catch up on episodes of New Girl (and bemoan the end of Boardwalk), let’s skip right to the recipe: these fabulously simple roasted sausages with squash, fennel and onion.
It may all look a bit messy, and that’s kind of the point: loads of seasonal veggies – Delicata squash, fennel, and sweet cipollini onions – are tossed together with good olive oil and roasted under high heat with spicy Italian sausages nestled in between. They come out of the oven to a sprinkling of flavorful cheese – asiago, parmesan, fontina or the like – and a handful of tangy dried cranberries. The mess of sweet and savory, caramelized flavors melds together wonderfully, and you’ve got an ultimate one-pan Fall meal.
- 1 delicata squash (or sub acorn squash), ends and seeds removed (skins okay) and cut into 1/2-inch thick pieces
- 1 small fennel bulb, fronds removed and cut into wedges
- 2–3 large cipollini onions (or use 1 medium red onion), cut into wedges
- 2 Tbsp good-quality olive oil
- kosher salt and freshly-ground black pepper
- 5 (about 1 lb) hot or sweet Italian-style sausage links
- 1/3 cup asiago or Parmesan cheese, finely grated
- 1/4 cup dried cranberries
- Preheat the oven to 475 degrees F. Toss the squash, fennel and onion with the olive oil. Place in an even layer on a large rimmed baking sheet. Season generously with salt and pepper.
- Add the sausages to the pan, and roast for 15-20 minutes, turning 2-3 times, until the vegetables are fork tender and begin to caramelize.
- Remove the pan from the oven, turn the broiler on high, and sprinkle the squash with the cheese. Broil for 2-3 minutes, until the cheese is melted and bubbly, and the sausages are cooked through. Remove from the broiler, toss with dried cranberries, and serve warm.