I finally got around to snapping a few photos of this dinner, one we’ve been making on repeat since the weather got cold! It’s so easy (literally takes five minutes to prep) and the kids love it. You can add any different root veggies that your family likes or try it with some cubed butternut squash. Serve with a salad or nice rolls and you have a beautiful dinner with almost no effort at all.
Chicken Apple Sausage and Acorn Squash Bake
5 links of chicken sausage of your chosing (I like the chicken apple kind from Costco)
1 acorn squash
1 sweet potatoe
4 cloves of garlic
2 tbsp. olive oil
salt and pepper
dried oregano and thyme
- Preheat the oven to 425 degrees F.
- Prep your squash- cut the squash in half lengthwise and scoop out the seeds. You can save these to roast just like pumpkin seeds if you want!
- Slice the squash into thin strips (they’ll end up looking sort of like crescents). Place these in a baking pan with sides.
- Next slice the sweet potato into strips the same thickness as the squash- sort of like french fries. Add them to the pan.
- Last, slice the raw chicken sausage into one inch pieces and add the pan with the veggies.
- Crush the garlic and add to the pan. Drizzle with the olive oil and mix thoroughly. Sprinkle with salt and pepper.
- Bake in preheated oven for 40-50 minutes or until sausage is browned and squash has edges that look dark and roasted. You can pierce the squash or sweet potato with a fork to make sure they are tender.
- While still hot, sprinkle over some crushed dried oregano and thyme. This gives such a nice herby-earthy flavor to the end dish!
That’s it! Have a wonderful weekend.