Ingredients:

  • 1 lb smoked Polish or Andouille sausage, sliced into 1/2-inch rounds
  • 3 cups butternut squash, peeled and cubed into 3/4-inch pieces
  • 1 medium red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tsp dried sage
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, toss the cubed squash, sliced sausage, and red onion wedges with olive oil, maple syrup, dried sage, salt, pepper, and red pepper flakes until every piece is glistening.
  3. Spread the mixture in a single layer on a parchment lined sheet pan, ensuring there is space between pieces so they can roast.
  4. Bake for 15 minutes to set the first layer of browning.
  5. Flip the ingredients halfway through with a spatula, looking for the sausage edges to start crisping.
  6. Bake for another 15 minutes until the squash is fork tender and the sausage edges are charred.
  7. Remove the pan from the oven immediately.
  8. Drizzle with lemon juice while the pan is still sizzling.
  9. Sprinkle with fresh parsley and grated Parmesan cheese.
  10. Serve immediately while the cheese is just starting to melt.