Imagine a dinner that's not just delicious, but also saves you from a mountain of dishes afterward! This One Pan Sausage and Acorn Squash recipe is about to become your new weeknight hero, transforming simple ingredients into a mouth-watering meal that will have your family begging for seconds. With minimal prep and maximum flavor, this dish proves that gourmet cooking doesn't have to be complicated or time-consuming.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb sausage links
- 1 acorn squash, halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 onion, sliced
- 2 cups kale, chopped
Instructions
- Preheat the oven to 425°F (218°C). Ensure an oven-safe large skillet or sheet pan is ready for use.
- Cut the acorn squash in half, remove seeds, and slice into 1/2-inch thick half-moon shapes. Leave the skin on for added nutrition and texture.
- In a large bowl, combine sliced acorn squash, sliced onions, and chopped kale. Drizzle with olive oil and sprinkle with salt, black pepper, and dried thyme. Toss to coat evenly.
- Place whole sausage links in the oven-safe pan. Arrange the seasoned vegetables around the sausages, ensuring they are in a single layer for even cooking.
- Roast in the preheated oven for 25-30 minutes, turning sausages and vegetables halfway through cooking to ensure even browning.
- Check that sausages reach an internal temperature of 160°F (71°C) and vegetables are tender and slightly caramelized.
- Remove from oven and let rest for 5 minutes before serving. The squash should be golden and soft, and the kale slightly crispy.
- Slice sausages if desired, and serve the one-pan meal hot, distributing vegetables and sausages equally among 4 servings.
Tips
- Choose high-quality sausage for the best flavor - consider using Italian or bratwurst for different taste profiles.
- Don't overcrowd the pan - ensure vegetables are in a single layer for proper caramelization.
- For extra crispiness, pat vegetables dry before seasoning to help them brown better.
- Use a meat thermometer to ensure sausages reach the safe internal temperature of 160°F.
- Feel free to swap kale with other leafy greens like Swiss chard or spinach.
- For a vegetarian version, replace sausage with plant-based sausages or chickpeas.
- Let the dish rest for 5 minutes after cooking to allow flavors to meld and juices to redistribute.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 22g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 85mg
