30 minutes
A hearty and flavorful sheet-pan meal featuring spicy sausage and sweet butternut squash, finished with a zesty parsley lemon topping.
Butternut Squash, peeled, halved lengthwise, seeds removed, and chopped
0 lb
Spicy Sausage, scored
0 lb
0.25 fluid ounces
to taste
to taste
Fresh Parsley Leaves, chopped
cups
Lemon Juice, freshly squeezed
tablespoons
Flaky Salt
to taste
1. Preheat Oven and Prepare Ingredients
Preheat the oven to 425 degrees. Chop the butternut squash into half-inch slices, then cut those slices in half. Score the sausages with shallow cuts.
2. Toss Ingredients and Spread on Baking Sheet
In a large bowl, toss the butternut squash and sausages with olive oil, kosher salt, and black pepper. Spread the ingredients in a single layer on a large baking sheet.
3. Roast in Oven
Roast the squash and sausages in the preheated oven for 20-25 minutes, until the squash is tender and the sausages are browned.
4. Prepare Parsley Topping
While the squash and sausages are roasting, mix the chopped parsley with lemon juice and season with salt and pepper.
5. Serve with Finishing Touches
Slice the sausages diagonally into thirds. Plate the roasted squash and sausages, and top with the parsley mixture. Finish with a squeeze of lemon and a sprinkle of flaky salt.
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