Squash and pumpkins and apple spice abound! It must be fall.
I stumbled upon this recipe a few years ago and it’s been my go-to fall favorite ever since. My version is slightly different, so feel free to take a peek at both and create your very own delectable autumn medley!
Ingredients:
- 1 Red Onion, cut into large chunks
- 2 Delicata Squash (feel free to substitute butternut or kabocha squash), cut into 1/2″ half moons (1″ chunks for other squashes)
- 1 Large Sweet Potato, peeled and cut into 1″ chunks
- 1/2-1 tbsp Bragg Seasoning (can substitute with 1 tsp each of dried basil, rosemary and sage)
- 2 tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 10 or so cranks of fresh Cracked Pepper
- 4 Chicken Apple Sausage (I get mine from the butcher at Whole Foods, can substitute with any sausage you like)
Instructions:
- Preheat oven to 400 degrees.
- Cut the end off of each side of the Delicata Squash and slice in half lengthwise. Scoop out the stringy membranes and seeds with a spoon. Cut into 1/2″ half moons. Confused? Click here.
- Peel the sweet potato and cut into one-inch chunks.
- Cut the red onion into large chunks.
- Place the squash, sweet potato and onions into a 9×13 inch casserole dish and drizzle with olive oil.
- Top with dried herbs, salt and pepper and mix together with hands until everything is evenly coated.
- Place the sausage on top, pop in preheated oven and bake for 45 minutes, turning the sausage once after about 25 minutes. Remove from oven and let cool a bit. Slice up the sausage and add back into the dish. Enjoy!
Robyn Spurr is a Once Obese Chick, Eating Disorder Survivor, Certified Weight Loss Coach, Personal Trainer and founder of Chickadee Weight Loss.
She helps women learn to manage their emotions without food and reach their healthy, natural weight without all the diet craziness.