Tuesday, October 27, 2009

Recipe for Roasted Winter Squash and Sausage with Herbs

Recipe for Roasted Winter Squash and Sausage with Herbs found on KalynsKitchen.com
Winter Squash Roasted with Sausage and Herbs

Winter squash is one of those perfect vegetables that's easy to grow, nutritious, and versatile, and when it's roasted into caramelized goodness like the squash in this recipe, I think it's one of the best-tasting foods in the world. I never liked squash as a kid, but by my late twenties my Grandma Denny taught me to like butternut squash that she'd roast in a hot oven, then mash with lots of butter, salt, and pepper. That's a recipe you can't go wrong with, but the last few years I've been roasting squash with olive oil, and every version I've tried has been a winner, including this dish of squash roasted with Italian sausage and herbs.

This week for WHB I'm featuring Jarrahdale squash, an heirloom winter squash from Australia, which I tried for the first time and loved in this dish. WHB is managed by Haalo from Cook (almost) Anything At Least Once, and this week's host is Katie from Eat This, who I'm guessing might like this gluten-free recipe. Check the rules for Weekend Herb Blogging if you'd like to participate.

My neighbor Brooke gave me this Jarrahdale squash that she'd grown in her garden. I was excited to try out a new variety of squash, and definitely I'm planning to grow this myself next year. (Thanks Brooke!)

I wanted to use cubes of squash for this recipe, and I started by using a sharp spoon to scoop out the seeds. This piece of squash with the skin weighed just over 2 pounds.

When I'm going to peel and cut up a butternut squash, I use a sharp vegetable peeler to remove the skin, but that wasn't going to work with this squash due to the ridges. When the seeds were gone, I cut the squash into slices around two inches thick.

Then I used a very sharp knife to carefully peel away the skin on each slice of squash.

When all the squash was peeled, I cut it into pieces, trying to keep them close to the same size. I tossed the pieces with olive oil, salt and pepper, and herbs and started roasting the squash. (I've made this twice and used sage one time and rosemary the next for the fresh herbs, and I think there are a few other types that would also work.)

I was using uncooked turkey Italian sausage, so while the squash started to roast, I poked holes in the sausage with a fork and pre-cooked it until the microwave until it was firm enough to cut into even slices.

After the sausage cools for a few minutes, cut into slices about 3/4 inches wide. The sausage will not look browned at all at this point.

After the squash has roasted for 20 minutes, stir it and spread out evenly in the dish, then lay sausage pieces in a single layer on top of the squash. Roast for about 20 minutes, or until one side of the sausage pieces has browned.

Then use a fork to carefully turn the sausage so the other side is facing up and roast for 10-20 minutes more, until all the sausage pieces are nicely browned and squash is slightly caramelized on the bottom. Devour.


Roasted Winter Squash and Sausage with Herbs
(Makes 4 generous servings, recipe created by Kalyn)

Ingredients:
2 lbs. winter squash cubes (use any type of winter squash, choosing a piece that's just over 2 lbs.)
4-5 sweet turkey Italian sausage (I would not use pork sausage for this.)
2 T olive oil
1/2 tsp. dried thyme (or more)
salt and fresh ground black pepper to taste
1-2 T chopped fresh herbs of your choice (I've tried sage and rosemary, could also use thyme, marjoram, or oregano. You could also use a bit more dried thyme if you don't have fresh herbs.)

Instructions:
Preheat oven to 400F/200C and spray a flat glass or crockery baking dish with olive oil or non-stick spray. (I used a dish that was 9" X 12" because I was baking it in my toaster oven, but you could use one that was slightly larger.)

Cut squash in half if needed, and use a sharp spoon to scrape seeds and stringy insides from the squash. If it's a smooth skinned squash like butternut, you can peel off the skin with a vegetable peeler. For rough skinned squash or squash with ridges, cut into slices about 2 inches wide, then use a sharp knife to cut the skin away from each slice. Cut squash into uniformly-sized pieces.

Put squash in a bowl, then toss with olive oil, dried thyme, salt and fresh ground black pepper and chopped fresh herbs, if using. (I would use about 1 tsp. dried thyme if I wasn't using fresh herbs.) Arrange squash cubes in an even layer in the baking dish and start to roast.

While you're cutting up squash, put turkey Italian sausage on a plate, poke holes on each side of the sausages, and microwave on high for about 4-5 minutes (or until sausage is firm enough to cut into even slices.) Remove sausage from microwave and let cool. When it's cool enough to handle, cut the sausage into slices about 3/4 inch wide.

After squash has cooked for 20 minutes, stir squash, spread back out into the dish in an even layer, then arrange sausage slices on top of squash and roast 20 minutes more, or until sausage pieces are starting to brown. Then use a fork to carefully turn each piece of sausage so the other side is facing up and roast 10-20 minutes more, until sausage is browned and squash is slightly browned on top and caramelized on the bottom. Serve hot.

(In many dishes pork or turkey Italian sausage can be used interchangeably, but in this case I think the fat that would drip down from the pork sausage would make the squash much too greasy. Look for turkey Italian sausage near the ground turkey in your supermarket.)

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South Beach Suggestions:
Turkey Italian sausage is a great choice for any phase of the South Beach Diet, but using winter squash makes this dish something to eat for phase 2 or 3. I'd serve this with something like Garlic Roasted Green Beans, Sauteed Spinach, or even just a perfect green salad.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

Recipe for Roasted Winter Squash and Sausage with Herbs found on KalynsKitchen.com


More Wonderful Roasted Winter Squash to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Agave and Balsamic Glazed and Roasted Buttercup Squash from Kalyn's Kitchen
Roasted Butternut Squash with Lemon, Thyme, and Parmesan from Kalyn's Kitchen
Roasted Butternut Squash with Moroccan Spices from Kalyn's Kitchen
Roasted Butternut Squash with Lime and Rosemary from Kalyn's Kitchen
Farro and Roasted Butternut Squash from 101 Cookbooks
Roasted Butternut Squash and Onion Lasagna from One Hot Stove
Roasted Delicata Squash with Pepper Jelly Glaze from A Crafty Lass
Honey Roasted Acorn Squash from Joy the Baker
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!


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48 comments:

Katie said...

You guessed correctly! In fact, I've been thinking about this dish since you mentioned it on twitter the other day.

Lydia (The Perfect Pantry) said...

This is a squash variety that's new to me, and what a great idea to combine it with the sausage. I'll probably try butternut or acorn squash, or maybe a small blue Hubbard, and thyme, which is my all-time favorite herb.

HollowPeas said...

This is going on my to-do list. I love squashes and sweet potatoes, but I am definitely on the spiced-savory team. Keep the maple syrup and marshmallows away from my squash!

Also, beautiful pictures as always.

tobier cooks! said...

quash and sausage is a new combination to me. I actually never combined squash with meat. this looks like a nice idea though. worth a try.

Joanne said...

Winter squash is one of my absolute favorite foods. The salty/savoriness of the sausage with the sweetness of the squash sounds like a great idea. Tyler Florence has a recipe for sausage-stuffed squash on the food network website that you might be interested in looking at!

Derek said...

The recipe sounds absolutely delicious. I love butternut squash, but I think I like all types of squash. I'll see if I can find this one.

I wasn't on board with the turkey sausage (I prefer pork), but I think it makes sense with the squash. You don't want to ruin the texture of the roasted squash.

I'm thinking I can sneak this in at Thanksgiving!

The Italian Dish said...

Great low carb recipe, Kalyn! I think I may have to make it this weekend. Sausage and squash are two of my favorite things.

Roberta in Toledo said...

I, too, love winter squash! My favorite combination uses a single link of smoked sausage, minced, a diced apple, diced onion and roasted winter squash. I'll use a bit of Pepperidge Farm's cornbread stuffing (there goes South Beach!), moistened with apple cider over the top. I put that in the oven and get my taste buds ready.

Love, love, LOVE the winter squashes!

Anonymous said...

That sounds delicious! Something for me to eat when alone, because no one else will eat either the squash or the sausage (I have some picky eaters here).

Julie said...

I just went to a pumpkin farm last weekend and got a whole bunch of squash. Great timing! This is going on my dinner menu next week!

thewholegang said...

OK, I'm not a fan of squash but when you pair it with sausage, I'm going to have to give this a try. It looks amazing. don't think I've heard of that squash before but I'll be looking for it at the local farmers market this weekend. Depending on which sausage is chosen, this is a perfect gluten free meal. Thank you!

Pam said...

This, my dear, is exactly why I love fall. Oh, and the whole pretty leaves thing too.

We Are Not Martha said...

I'm always looking for new ways to cook with squash and pairing it with sausage is the best idea ever. And so simple too. Thanks! :)

Sues

Kalyn said...

Katie, I loved how this turned out. Made it twice, and liked it both ways but I think the one with rosemary was my favorite.

Lydia, apparently it's a very prolific squash, my neighbor is giving me more! I'm guessing it's similar to blue hubbard.

Hollow Peas, thanks. I agree, no sweet squash please. That photo is with my new camera (Canon 40D) which I'm loving.

Tobias, I liked it a lot.

Joanne, me too. I bet I would love sausage stuffed squash. I usually like his recipes!

Derek, it's just a guess, but I think there would be too much from the pork sausage and it would make the squash too greasy. I do love pork Italian sausage to eat plain, but I find them to be to fatty when they're added to things like soup, so that's why I don't recommend them here.

Italian Dish, thanks, so happy you like it because I always love the looks of your food.

Roberta, that sounds good. I'd use whole wheat bread, not a fan of the cornbread stuffing, but a great sounding combo.

Anonymous, sorry about the picky eaters.

Julie, hope you like it!

Diane, that's why I didn't label it "gluten-free" but I think there are gluten-free sausage options you can find.

Pam, agreed, too bad it leads to winter. Of course there's soup, which is one of the few things I like about winter!

Kalyn said...

Sues, we were writing our comments at the same time. Glad you like it!

Maria said...

Roasted squash brings out the best flavor. Lovely dish!

DLAOKC said...

Sounds delicious! Will try soon, cause I love squash AND sausage! I'll bet an herbed chicken sausage would work well.

Karina Allrich said...

Roasted winter squash has to be one of my favorite comfort foods. I never tire of it. I bet the sausage added a lot of flavor. Brilliant.

Kalyn said...

Maria, thanks!

DlAOKC, I think there are endless types of sausage that would work. If it's pre-cooked sausage it might need a shorter cooking time; I'd keep an eye on it.

Cookin' Canuck said...

I never liked squash as a kid either, but have really come to appreciate its rich, sweet flavor. This is a lovely recipe and I'd imagine that the spices in the Italian sausage pair beautifully with the sweetness of the roasted squash.

Jeff (Chowplay) said...

Now that the weather's turning colder, roasted sturdy vegetables of all kinds are happening around here pretty frequently. I used to stay away from squash because most people seem to serve it sweet. But roasted, caramelized squash. Perfect. Even without the meat.

Daisy said...

Yum! Here in Wisconsin's northern realms, we always have sausages of one kind or another. Squash is just winding up its growing season, so I think I'll go in search of these ingredients!

S. said...

What a great combination! It never occurred to me before but now that you've posted this recipe I'm dying to try it! It looks so good :)

Ryan, Becca & Boys said...

Hi Aunt Kalyn -
I LOVE your new car! As soon as we get our family pictures printed out, I'll send you a copy. See you at grandpa's party in a few weeks.

Becca

Kalyn said...

Dara, I think the fennel with the roasted squash was fantastic. I thought about adding some ground fennel to the squash (along with the thyme.) Might try that next time.

Jeff, I love savory squash dishes!

Daisy, hope you like it.

S., thanks. I probably saw it somewhere, not sure where the idea came from.

Becca, yaaay. It's such a great photo. Can't wait to see you at the party.

The mom~ster said...

We are going to try this for dinner today...it looks great...

The mom~ster said...

i made corn pancakes and brocoli too b/c I assumed the short folks in our gang would be unimpressed...turns out my 4 yr old pronounced it great and asked for 2nds (Kalyn, you should feel HONORED as a rule he doesn't like...well, anything new)...our unexpected company LOVED it too...thanks again for another recipe to add to my healthy tasty recipe collection...apreciate it

Kalyn said...

Mom-ster, I *do* feel honored! I know how picky four year olds can be. So glad it was a hit!

RossS said...

Yum! This was another great squash dish, Kalyn! I think I might like squash!
Oh I'll commit, yes, I like squash and I want it in my life. It makes me want to be a better man.

Kalyn said...

Ross, happy to hear it! I love squash! Definitely on my list of top ten foods!

Julia S. said...

Made this last night with a combination of butternut and acorn squash. It was a nice contrast between the two types (and very colorful!). It was SOOOO good!! My husband really loved it and said I could make it again anytime. Served it with a simple green salad. Thanks for the recipe.

Kalyn said...

Julia, thank you. So glad to hear it was a hit.

noladq said...

Kalyn, I make a roasted butternut and andouille sausage soup that is pretty much this recipe with stock and cream. I bake the squash, puree with the stock and cream, add slices of andouille (though any smoky sausage will work - maybe kielbasa) and heat.

Kalyn said...

It does sound good as a soup!

Esi said...

This is delicious! I made it over the weekend with butternut squash and spicy chicken sausage. Thanks for the recipe.

Kalyn said...

Esi, so glad you liked it, thanks for letting me know!

Lindsay said...

This was delicious! I brought in some leftovers for lunch and I can't WAIT TO heat it up! (That never happens with my cooking!)

I used acorn squash, hot turkey sausage, dried thyme and I added about 2 tbsp of finely crumbled feta.

Thanks so much, I'm so glad I found your blog! :)

Kalyn said...

Lindsay, you're welcome, and I love your idea of adding a little feta!

Kirsten said...

Peeling an acorn squash is tricky but so worth it. My husband was dreading eating a squash casserole but after trying it said to add it to the list of things to make again. That is awesome!!! This dish was a hit with my whole family. I like the turkey sausage much better than the pork kind. Added some roasted broccoli and it was a great meal.

Jeri said...

Thanks for the brilliant tip to partially cook the sausages in the microwave to make slicing easier. Raw poultry sausages don't slice so much as squish!

Sam Chao said...

Umm this looks delicious and healthy. Thanks for the share! My husband is a health nut so I think he will like this recipe.

Kalyn Denny said...

Sam, glad you like it!

Debbie said...

I (finally!) made this tonight for dinner, although I cut the portions in half. I ate it fresh out of the oven on a bed of spinach - the heat from the still piping hot butternut squash and sausage was just enough to barely wilt the spinach. Delicious!

Kalyn Denny said...

Debbie, so glad you liked it.

blue bird said...

I just tried this recipe, I used Acorn squash and only had parsley. Fabulous! First time I've cooked acorn squash or turkey sausage. My husband and I both loved this simple and tasty recipe.
Thank you so much!

Kalyn Denny said...

So glad you liked it!

Unknown said...

We love this, just tried with butternut squash and some polish sausage. I added a few red potatoes and some purple onion and fresh parsley. Squash is just coming into season here in NC.

Kalyn Denny said...

So glad you liked it! I just bought some winter squash at the market here too.

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