Roasted sausage with squash and onions

 

Tonight's supper filled the kitchen with alarming sounds and wonderful aroma. There was screaming from the squash and sausages searing over high heat, and then the smoke alarm joined the fray. It hates it when we broil.

Sausage with acorn squash and onions

Adapted from “One Pot” from the kitchens of Martha Stewart Living

Ingredients

1 acorn squash, halved, seeded and cut into ½-inch slices

1 red onion, cut into ¼ inch wedges

3 tablespoons olive oil

4 sausages (¾ pound); it called for Italian, I used kielbasa

¼ cup grated Asiago cheese

1 tablespoon chopped fresh sage

¼ cup chopped dried cherries

Method

Preheat oven to 475 degrees. Line a rimmed baking sheet with parchment paper. Toss squash and red onion with olive oil on baking sheet. Sprinkle with salt and pepper. Place sausages on sheet. Bake 18 minutes or until vegetables are just tender.

Sprinkle with cheese and sage. Broil until cheese is browned and bubbling and sausages are cooked, or about the time your smoke detector goes off. Sprinkle with cherries.

Rating: Super fast for a weeknight supper, especially if you have the squash and onions sliced in advance. I used sausages from Kramarczuk’s, which is like cheating, but next to the crisp-skinned sausages, my favorite part was the yummy cheese-topped onions. I could totally see starting a dish based around those onions, maybe with some sage and balsamic vinegar. And slices of peeled butternut squash would probably be at least as tasty in this recipe as the acorn squash.