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
- 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.