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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.