Sunday, October 9, 2011

A simple fall dinner

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


  1. Preheat the oven to 450°F 
  2. Using a large roasting tray, toss the squash and onions together with some olive oil, seasoning and sage
  3. On another roasting tray, toss the potatoes with olive oil and seasoning
  4. Meanwhile preheat your grill and get the sausages on 
  5. Check on the vegetables after 10 minutes and shake to move around
  6. The vegetables should take about 25-30 minutes to cook; the potatoes will need a little longer than the squash
  7. 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


  1. Love as always! I made butternut squash soup last week that was amazing. I try and use squash as much as possible in the fall. Even just roasted it is so good!

  2. yummy! i picked up a butternut squash and this is the perfect recipe! thank you much :)

  3. Yay, I think I feel a butternut squash theme coming on!