Delicata Squash and Sausage, sheet pan easy, Whole30 friendly.

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It’s November 1st and for some reason it seemed like a good idea to start a Whole30 on the day after Halloween. I guess I just thrive in adversity...or I’m a glutton for punishment. Did I mention that it’s raining, again? We are quickly approaching 40 inches of rain for the season, and it feels like it has rained every day since mid-July, in fact, I think it has. I’m quickly turning into a turnip and spending hours inside everyday since it’s so miserable out. The good part? I’ve made a plan of recipes I’ll be making and sharing throughout the month, as well as some great Whole30 Thanksgiving ideas, including this Delicata Squash and Sausage.  

I love Delicata because it’s loaded with nutrients and much lower in carbohydrates than most other squashes. It doesn’t need to be peeled either, so it’s a time saver. The flavor is sweet, but not overpowering, so it pairs well with heat, especially hot sausage. This recipe is quick, easy, and comes together on a sheet pan with just about 5 minutes of prep, and 30 minutes in the oven. 

 Delicata Squash and Sausage 

by Colleen Cheechalk - Taste.  

Serves 4 as a main, 6 as a side

Prep: 5-7 minutes

Cook Time: 30 minutes

Ingredients

3 Delicata Squash, cleaned, seeded, and cut into 1 inch cubes

1 pound hot Italian sausage, casings removed

1 onion diced

2 cloves garlic minced

2 cups arugula  (optional, I use baby leaves from the garden)

1 tablespoon olive oil

Grated hard cheese (optional)

salt and pepper to taste

Method:

Preheat oven to 350

Wash the Delicata and cut in half lengthwise. Scoop out seeds and save to roast. Cut the squash into 1 inch slices, then cut each slice into 1 inch cubes. Add to a medium mixing bowl.

Dice the onion and add to the bowl with the squash. Mince the garlic and add to the bowl. Drizzle with the olive oil and toss to evenly coat.  

Pour the contents of the mixing bowl onto a large baking sheet, and crumble the Italian sausage on to the pan. Generously season with salt and pepper.  

Bake for 30 minutes, stir gently about 20 minutes into the cook time.  

Remove from the oven and return to a clean serving bowl. Toss with arugula if you choose to add it, and finish with some grated hard cheese if you like. If you’re doing the November Whole30 dairy is not permitted so be sure to skip it, or add it to each serving individually.

 

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If you make this, please snap a pic and be sure to tag me at @tastefarmtofork on instagram so I can see it!

Colleen