Delicata squash is one of those special treats of autumn. Sweet in flavor (known as ‘sweet potato squash’), soft, edible skin (no peeling!) and it is good for you (a good source of potassium, fiber and vitamins). This colorful dish is easy to put together, looks like an autumn forest with all it’s fall hues, and has such delectable flavor. The juices of the sausage run into the vegetables, adding a depth to the already natural sweet flavors & roasting provides to the dish.
- 1 Delicata Squash
- 6 Mix of Colored Carrots
- 4 Purple Potatoes
- 4 Red Skinned Potatoes
- 4 Fresh Pork Sausage, uncooked
- Olive Oil
- 1 tsp+ Dried Oregano
- 1/2 tsp Dried Thyme
- Salt & Pepper, to taste
Preheat the oven to 400.
Peel the carrots and then wash all the vegetables, especially since you’ll be eating the skin of the squash and potatoes. Cut the ends off of the squash, slice the squash in half and then scoop out the seeds. Continue to cut squash into about 1-inch thick half moon shapes. Cut the carrots and potatoes into larger than bite-size cubes.
In an oven safe casserole dish, preferably with a cover, add all the sliced vegetables. Add a generous amount of olive oil, mixing well until all the vegetables are coated. Season with oregano, thyme, salt & pepper.
Place the sausages on top of the vegetables and drizzle with a little olive oil. Bake for 20 minutes uncovered. Turn over the sausages, cover with a lid or tinfoil, and continue to bake for another 10 minutes or until vegetables are soft and the sausage is cooked through. Serve hot.