Eat: Sausages with Acorn Squash and Onion
- 1 large acorn squash, halved, seeded, and cut into 1/2 inch slices
- 1 red onion, cut into 1/4-inch wedges
- 3 tablespoons olive oil
- Salt and pepper
- 4 hot or sweet Italian sausages (3/4 pound total)
- 1/2 cup grated aged Asiago cheese (2 ounces)
- 1 tablespoon chopped fresh sage leaves
- 1/4 cup dried cherries, chopped
1. Preheat oven to 475 degrees.
2. On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer; season with salt and pepper. It’s important to crowd your food or it will steam instead of roast. I used two baking sheets. I also added some sweet potatoes because they are yummy! Make sure to keep your onions together in bunches or they’ll dry out.
3. Add sausages to sheet.
4. Roast until vegetables are just tender, 15 to 18 minutes. I admit I felt really uncomfortable with not flipping everything over half way through. Resist the temptation. It will be ok.
5. Heat broiler. Sprinkle Asiago and sage over vegetables and broil until cheese is browned and bubbling and sausages are cooked through, 3 minutes. Yes, I actually did break my own ban on buying artisan cheese. The little bag of Asiago/Parmesan I bought is enough for several batches of this meal and (since it’s already “aged”) lasts for quite awhile in the fridge. I did not buy fresh sage, but I did sprinkle some on that I had in my spice rack.
6. Sprinkle with cherries to serve.