Recipe: Delicata Squash

We have been making the most of all the fall food lately, and thought we'd share this easy and super tasty recipe for squash with you today! We threw it together on a whim this weekend and thought it was worth sharing- it's a little sweet from the roasted squash and the hint of balsamic, but balanced with savory pork sausage and fresh sage, and it couldn't be easier!


You'll need:

2 medium Delicata Squash

2 TB finely diced Fresh Sage

Olive Oil

1 TB Balsamic Vinegar

3 Pork Sausages, sliced/chopped (note: we used frozen Applegate sausage because that's all we had on hand, but we recommend you make Nom Nom Paleo's amazing maple sage sausage!)

Trader Joes 21 Seasoning Salute or seasoning mix of choice

Salt & Pepper


Preheat oven to 375.

Slice squash lengthwise and scoop out the seeds. Chop into 1/4 inch slices and place on cooking sheet. You might need to use two pans so that every piece can lay flat and it's not overcrowded.

Drizzle thoroughly with olive oil, and season amply with salt, pepper, and seasoning mix. Make sure every piece is covered and the pan is covered as well so they don't stick. (Be sure to align them again so they all lay flat before placing in oven). Put in the oven for about 10 to 15 minutes, then turn every slice over (bottom side should be nice and brown- if not yet then let them stay in a little longer before turning) and cook for another 10 minutes or so.

Meanwhile, heat up (or cook through) the sausages on the stovetop until browned and crispy around the edges.

Once the squash is lightly browned and fork tender, remove them from the oven, add in the chopped sausage, fresh sage, and balsamic, and toss to combine. Season to taste.

Enjoy! You can enjoy this on it's own as a side dish, or try it atop sauteed greens like chard, or even top with a fried egg!

P.S. If you make this, share a photo on instagram and be sure to tag us so we can check it out! Bon appetit!