Roasted Sausages with Squash, Fennel and Onion

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spicy Roasted Sausages with Squash, Fennel and Onion | Fork Knife Swoon @forkknifeswoon

Roasted Sausages with Squash, Fennel and Onion


  • 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
  • 23 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


  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.




Leave a Rating & Review

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 10.30.14

    This is ultimate fall comfort food… love roasting all sorts of veggies in the fall. What a beautiful plate of food!

  2. 10.29.14
    Laura said:

    Thank you, Rachel! I do too… a nice departure from my normal cooking habits where I use every dish and spoon I can find 🙂

  3. 10.29.14
    Kelly said:

    Feel better soon! This looks like perfect fall comfort food.

  4. 10.28.14

    This looks like such a delicious, cozy, fall meal!
    Hope you feel better soon.

    • 10.28.14
      Laura said:

      Thank you so much, Jenna!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.