Name: Roasted squash and chicken sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz butternut squash, peeled and cut into 1/2-inch cubes; 7 oz turkey sausage, sliced into 1/2-inch rounds; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp ground sage; 1 tsp apple cider vinegar; 2 g fresh sage, thinly sliced

Nutrition

Per serving

474 calories

Protein: 41g; 35% of calories
Carbs: 27g; 23% of calories
Fat: 22g; 42% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the butternut squash cubes with half the olive oil, salt, pepper, garlic powder, and ground sage. Spread into a single layer and roast for 25 to 30 minutes until tender and browned at the edges.
While the squash roasts, heat a 12-inch skillet over medium-high heat with the remaining olive oil. Add the sausage rounds in a single layer. Cook for 3 minutes, flip, and cook for 2 minutes more until deeply browned and heated through. Done when browned and heated through, 165°F.
When the squash is done, add it to the skillet with the sausage. Add the apple cider vinegar and fresh sage. Toss everything together and cook for 1 minute to wilt the sage and combine the flavors.

Nutrition

Ingredients

Instructions

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