Roasted Sausage with Butternut Squash

Instructions

1. 1

   Preheat your oven to 425°F. Pat the sausages dry with paper towels to help them brown evenly during roasting.

   Tip: Dry sausages ensure better caramelization and browning on the exterior.

2. 2

   In a large roasting pan, combine the cubed butternut squash, red onion wedges, minced garlic, olive oil, balsamic vinegar, salt, black pepper, and red pepper flakes. Toss everything together until the vegetables are evenly coated with the oil and seasoning mixture.

3. 3

   Arrange the seasoned vegetables in an even layer, then nestle the sausages among them. Scatter the fresh sage leaves and thyme sprigs over the top, distributing them throughout the pan.

   Tip: Spreading the sausages apart allows hot air to circulate underneath for even browning.

4. 4

   Pour the chicken broth into the bottom of the pan around the sausages and vegetables, being careful not to wash away the seasonings.

   Tip: The broth creates steam that helps soften the squash while the sausages brown on top.

5. 5

   Roast in the preheated oven for 30-35 minutes, stirring the vegetables and turning the sausages halfway through cooking, until the squash is fork-tender and the sausages are cooked through with golden-brown skin.

   Tip: The sausages are done when they reach an internal temperature of 160°F.

6. 6

   Remove the pan from the oven and let it rest for 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed before serving.

   Tip: Resting allows the juices to redistribute, keeping the sausages moist.