Description
Embrace fall with this delicious Sheet Pan Sausage and Acorn Squash dinner. It’s easy, healthy and infinitely adaptable. Gluten-free!
Ingredients
- 1 whole Acorn Squash, Rinsed
- 1 whole Fennel Bulb, Sliced
- 12 ounces, weight Chicken Sausage
- 2 Tablespoons Olive Oil
- 14 teaspoons Pepper
- ½ teaspoons Salt
Preparation
Preheat oven to 425°F.
Cut the acorn squash in half and scrape out the seeds. Cut into slices of equal size.
Put all ingredients on a sheet pan and drizzle generously with olive oil, salt, and pepper. Make sure they are evenly spaced out and have room in between. Roast for about 15–18 minutes, tossing once or twice.
Serve immediately. Acorn skin can be eaten.
