Nothing says Fall more than the huge butternut squash that hit the markets at this time of year. I love the taste of butternut squash, probably more than any other vegetable. Sweet, earthy and nourishing to boot.
On Friday, I had about 1 hour in the house before heading out on a variety of kid centered missions in the afternoon. The challenge was; to get a dinner prepared that could be on the table within 5 minutes of us arriving home. The second challenge; that the dinner actually taste good having waited a few hours for our return.
Enter roasted sagey squash, onion and potatoes with sausages. I hurriedly chopped the potatoes and squash into small pieces, tossed them with fresh sage, olive oil, salt and pepper, then into the oven for a while. Sausages into the microwave to defrost, then onto the grill (my oven is tiny; if I had room they would have snuggled in alongside the potatoes). Dinner was made and ready to reheat when we arrived back at later. A hunger emergency was narrowly avoided in our house.
The verdict; a delicious but utterly simple, Fall dinner, kids and adults agreed. Super tasty served with a chutney or relish alongside.
Sagey Fall Vegetables with Sausages
1 butternut squash, peeled and chopped into bite sized pieces
1 red onion, halved and sliced
4-5 medium potatoes, chopped into bite sized pieces
A small glug of olive oil
Salt and pepper
A small handful of fresh sage, chopped finely
1 lb sausages of your choice
- Preheat the oven to 450°F
- Using a large roasting tray, toss the squash and onions together with some olive oil, seasoning and sage
- On another roasting tray, toss the potatoes with olive oil and seasoning
- Meanwhile preheat your grill and get the sausages on
- Check on the vegetables after 10 minutes and shake to move around
- The vegetables should take about 25-30 minutes to cook; the potatoes will need a little longer than the squash
- Serve when ready or cover for reheating later.
A couple of notes:
- I am not a big salt fan, but roasted vegetables need salted generously in my opinion. I use sea salt to lower the sodium content.
- Please feel free to substitute a herb of your choice for the sage. I happen to love sage and the earthy Fall vegetables, but rosemary would also be lovely here.
- A few cloves of garlic are be delicious roasted with the potatoes