Great for a fall dinner.
Start-to-finish time: 30 minutes +/- (add 10 minutes if you’re peeling and cutting the squash yourself)
Ingredients
- 6 cups butternut squash, peeled and cubed
- 1 pound sausages, cut into bite sized pieces
- 12 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon pepper
Directions
- Preheat oven to 450 degrees.
- Toss all ingredients together in a large bowl or mix carefully right in an ovenproof platter or shallow roasting pan.
- Place platter or roasting pan in oven and roast until squash is tender, about 30 minutes.
Servings/Yield: 6 servings
Source: The Gaining Ground Table
