I have found love with sweet potatoes & butternut squash. I can’t say the love will travel past November, but I hope it will. I cannot wait to menu plan tomorrow for November, I already know Butternut Squash Soup is on the list. Along with a few other good ideas. This dish is pretty healthy. Some dishes in the next 4 months will not be. I mean come on, who wants to eat a salad instead of a hearty soup, or casserole. I’ll make up for it and eat a salad for lunch. 🙂 But back to this dish.
I usually cut up the veggies and place them into a bowl before doing anything else for the meal. It just saves so much time.
Toss it all into the baking dish, and sprinkle the salt pepper, and olive oil. Stir it around to coat the veggies.
I used 1 link and cut it in half. DO NOT CUT INTO SMALL PIECES UNTIL THE END! Half way through cooking, I flipped the sausage over.
When its done cooking, cut up the sausage and stir. Sprinkle fresh or dried parsley on top for a little color. As you can see, this dish was enjoyed by the family.
Here is the full recipe.
Oven Roasted Fall Medley
•1 medium red onion
•1½ lbs (2 small or one large) sweet potato
•2 medium apples
•2 Tbsp olive oil
•1 tsp dried basil
•1 tsp dried sage
•1 tsp dried rosemary
•½ tsp salt
•freshly cracked pepper (10-15 cranks of a mill)
•2 links (2/3 lb.) turkey sausage
1.Preheat the oven to 400 degrees. Cut the apples and onion into one-inch chunks. Peel the sweet potato and cut it into one-inch chunks as well.
2.Place the chopped apples, onions, and sweet potatoes in a large 9×13 inch casserole dish. Add the olive oil, basil, sage, rosemary, salt, and some freshly cracked pepper. Toss until everything is well coated in oil and herbs.
3.Nestle the sausage down into the casserole dish. Transfer the casserole dish to the preheated oven and bake for 45 minutes. Stir once and flip the sausage at the 25 minute mark.
4.After removing the dish from the oven, slice the sausage into thin medallions and add it back to the dish. Sprinkle with chopped, fresh parsley if desired.