Spicy Roasted Sausages with Squash, Fennel and Onion | Fork Knife Swoon @forkknifeswoon

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.

Spicy Roasted Sausages with Squash, Fennel and Onion | Fork Knife Swoon @forkknifeswoon

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Spicy Roasted Sausages with Squash, Fennel and Onion | Fork Knife Swoon @forkknifeswoon

Roasted Sausages with Squash, Fennel and Onion

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Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.