30 minutes
A hearty and flavorful dish featuring roasted spicy sausage and butternut squash, finished with a fresh parsley and lemon dressing.
Butternut Squash, peeled, halved lengthwise, seeded, and sliced
0 lb
Spicy Sausage, fresh chorizo, Italian, Andouille or similar, scored lightly
0 lb
0.25 fluid ounces
to taste
to taste
Parsley, fresh
cups
Lemon Juice, freshly squeezed, plus extra for serving
tablespoons
Flaky Salt
as desired
1. Preheat and Prep
Preheat the oven to 425°F (220°C) and place a large baking sheet inside to heat up. Cut the squash into 1/2-inch-thick slices, then halve the slices crosswise. Score the sausages lightly on both sides. Toss both with olive oil in a large bowl, seasoning with kosher salt and black pepper.
2. Roast the Mix
Once the oven is at temperature, carefully spread the squash and sausage on the preheated baking sheet. Roast for 20-25 minutes, stirring occasionally, until the squash is tender and the sausage is crisp. Optional: Broil for 1-2 minutes for added color.
3. Finish and Serve
While cooling, toss parsley with lemon juice, salt, and pepper in a small bowl. Slice sausages diagonally into thirds. Arrange the sausage and squash on a platter, top with parsley, and finish with a sprinkle of flaky salt and a squeeze of lemon, if desired.
Select a high-quality, well-balanced spicy sausage and a ripe, heavy butternut squash with a matte finish for optimal flavor and sweetness.
Preheat your oven and pan, and avoid overcrowding to allow for proper roasting and caramelization.
Toast your spices to enhance their flavor, use freshly ground spices, and try adding unexpected spices like smoked paprika or cinnamon.
Peel and seed the butternut squash, cutting it into even-sized cubes, and slice the sausage evenly to ensure uniform cooking.
Balance flavors with a splash of vinegar or lemon juice after roasting, and consider adding honey or maple syrup towards the end.
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