After a very long day of Thanksgiving grocery shopping & provisioning yesterday, this seasonal quick-fix meal was just what the doctor ordered!
The recipe was featured in Penzey’s Spices September Back to School Issue of their monthly magazine, and the recipe’s author shares: “This is my most favorite dish in the world. If you are vegan/vegetarian like me, it’s a great meal that will have even the most committed of omnivores wanting more and not missing the meat!”
This recipe is definitely being added to my RV cookbook! I can’t wait to try it out over the campfire :). In the meantime, I hope your family enjoys this dish as much as we did. It’s one to turn to during the upcoming hectic holiday rush.
Enjoy alone or serve with your favorite grain. I chose to serve it with Citrus Black Japonica Rice, adding in a pinch of cumin, cayenne & lemon juice to the recipe at ASpicyPerspective.com.
- 3 cups Butternut Squash (1/2 medium or 1.5 lbs), peeled & cubed
- 1 medium Granny Smith Apple, peeled cored & chopped
- 1 cup Onion (1 med), peeled & chopped
- 2 links Apple-Sage Field Roast Sausage, cut in half lengthwise then thinly slice
- 1 tablespoon Olive Oil
- ½ teaspoon Penzey's Poultry Seasoning (or ground sage)
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- Serve with your favorite grain dish, such as Citrus Black Japonica Rice
- Preheat oven to 375° while you prep your ingredients. Lay a piece of heavy-duty aluminum foil on a large rimmed baking sheet.
- Toss the butternut squash with the olive oil, then spread the squash into the center of the foil. Sprinkle with seasonings.
- Sprinkle the apple and onion evenly over the squash, then top with sausage slices.
- Coat another large piece of foil with cooking spray and place on top. Seal the edges.
- Bake at 375° for 50-60 minutes. Be careful of the steam when you unseal the packet. Serve with your favorite grain.