Covey Rise season is coming back soon! I love getting a share of local produce each week and brainstorming. Until I joined the club, I hadn't had delicata squash before. Now I am inundated with it and trying so many new things with it.
I am a huge fan of a sheet pan supper and will throw pretty much anything together in that manner to make a delicious dinner. I decided to combine some delicata squash with bell peppers that were also in the share that week. There was chicken sausage in my freezer, and onion and garlic in my pantry as usual. I decided to kick it up a notch with some homemade pickled jalapenos. What a great idea that was! It balanced the slight sweetness of the sausage and squash.
Make this! You will love it, there is just something about roasted winter squashes. Feel free to leave out the jalapenos if you aren't a spice fan. You can sub any winter squash and use any kind of sausage. Full recipe to follow the montage.
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| This bowl just screams fall! |
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| The cast. I love you cool weather. But could you not take all my natural light?! |
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| Get your squash roasting first |
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| Chop everything else up while it roasts. |
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| Before... |
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| After! |
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| Go ahead and pin it for later! |
Delicata Squash and Chicken Sausage Sheet Pan Supper (serves 2)
2 links chicken sausage of your choice
1 bell pepper
1 onion
4 cloves garlic, minced
1/4 cup chopped pickled jalapenos (optional)
Olive oil and salt and pepper.
Preheat oven to 375. Cut the squash in half, remove the seeds and cut into cubes. Place on a foil lined baking sheet and sprinkle with a little oil, salt and pepper. Place in oven. While squash bakes, cut your sausage into rounds, your bell pepper in to strips and slice onion. After the squash has cooked for 10 minutes, place the sausage, bell pepper, onion, garlic and jalapenos, if using, on the pan. Top with more olive oil and salt and pepper. Toss everything to combine. Cook another 15-20 minutes until everything looks browned.
Happy Cooking!
Missy
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