Count Dinner In

By Angela Denstad Stigeler

When these last twelve days of holiday shopping start to feel like the eleventh hour, with ten gifts left to wrap as you dress to the nines for eight Christmas concerts, seven stops for caroling, six cookie swaps and five family gatherings, don’t get scattered to the four winds; take time for three square meals, like the two yummy entrees made with a squash roasted on a single sheet pan. It’s easy, fast and fresh, and just festive enough to make a weekday meal feel special. So take five and add this simple family dinner into your impossibly busy holiday schedule. Pack the leftovers in your lunch and you’ll get double the reward, which is, by the numbers, a sure success in this busy countdown to year’s end.

 

Roasted Squash and Sausage Supper

 

1 small butternut or acorn squash

2 large baking potatoes

1 red onion

6 large cloves garlic

3 tablespoons olive oil

1 tablespoon chopped fresh rosemary, or 1 teaspoon dried

Salt and pepper

4 hot or sweet Italian sausages

½ cup grated Parmesan or other hard cheese

 

Preheat the oven to 475 degrees with a baking rack in the middle. Meanwhile, scrub the squash well, halve it, scoop out the seeds and cut it crosswise into ½-inch slices. Place the slices on a large rimmed baking sheet. Scrub the potatoes, cut them into 1-inch dice and add to the baking sheet. Slice the onion into ¼-inch wedges and add to the mix. Smash the garlic cloves with the side of a knife to loosen the skin; remove the skin and add the garlic to the pan.

Pour the olive oil over the vegetables, sprinkle with rosemary, salt and pepper, and toss to coat. Arrange the vegetables in an even layer, nestle the sausages into the mix and roast until the vegetables begin to soften, about 20 minutes. Turn the vegetables as necessary and cook until the vegetables are tender.

Heat the broiler, sprinkle the cheese over the vegetables and broil until the cheese is browned and bubbling and the sausages are cooked through, about 3 minutes. Serve hot as an entrée with crusty bread. Serve leftover vegetables at room temperature on top of hearty greens like kale and escarole with a simple vinaigrette.

 

Recipe adapted from Everyday Food Magazine

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