Ah, it is Thanksgiving week and leading up to my favorite holiday, I like to keep things seasonal and healthy!
With Butternut Squash on my mind, I was on a mission. FUN FACT: Did you know Butternut Squash is a great source of fiber and provides more potassium than a banana?
In my recipe searching, the main things that I look for are simple, healthy and if it is a One Pan meal then I have hit the Jackpot! Well I hit the Jackpot big time with this one! I took some inspiration from Katie over at Healthy Seasonal Recipes and her Roasted Squash, Sausage and Apple One Pan Dinner!
This meal incorporates Butternut Squash, Sausage, and Something Green. Why something green? I would have done Kale, but the supermarket did not have the pre-cut or baby kale available, so this evening I used Spinach to get some greens in there. Next time, I will be sure to have Kale - the texture and flavor will be perfect!
This meal can be made in less than 1 hour with very little clean up - it’s a one pan dish!!!
Time, is something that is precious to all of us, but that doesn’t mean we have to sacrifice eating healthy (and it’s also friendly on the wallet!).
So here is my variation of Katie’s recipe:
What you will need:
Butternut Squash Cubed (2 packages cubed or approx 2 squash)
Sausage (4 links I used Sweet Sausage with Fennel)
Kale (1 package - again if you don’t have Kale, Spinach is ok - but you lose out on the texture)
Extra Virgin Olive Oil (2-3 tbsp or a bit more if you feel necessary)
Smoked Paprika (1 teaspoon or a little more)
Salt (1 teaspoon)
Nutmeg (¼ teaspoon or a little more)
Ground Pepper (to taste)
*Getting pre-cut squash and kale is a major time saver!
For the Dressing
Apple Cider Vinegar (1 Tablespoon)
Maple Syrup (1 tablespoon - make sure it is pure maple syrup!)
Dijon Mustard (2 teaspoons)
Preheat oven to 425 degrees.
Mix Apple Cider Vinegar, Maple Syrup and Dijon Mustard and let it sit.
In a large bowl, mix Olive Oil with Paprika, Salt, Nutmeg and Pepper. Add Butternut Squash and toss. Then spread Butternut squash onto roasting pan/sheet and cook for approx 10 mins.
Next add the sausage and “something green”, toss around twice or so while cooking for approximately 20 - 25 mins or until squash is tender. (I tend to like my sausage a little crispy and my veggies a bit more roasted and browned - so take it to your liking!). Remove from oven, pour dressing over and toss.
This recipe has approximately 4 servings, and I’m looking forward to taking my leftovers and putting it over salad tomorrow night! (Yay 2 for 1 meals!)
Keep it healthy and keep it tasty!