Recipe information
Yield
4 Servings
Ingredients
6
cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds)
1
pound purchased fully cooked sausages (such as chicken and apple), cut into 1 1/2-inch pieces
8
garlic cloves
3
tablespoons flavored olive oil (such as roasted pepper or herb) or regular olive oil
1
tablespoon chopped fresh rosemary
1
tablespoon chopped fresh sage
1
tablespoon chopped fresh thyme
1
1/2 tablespoons balsamic vinegar
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.
Step 2
Transfer squash and sausages to platter. Drizzle with vinegar and serve.