About a year ago while waiting for a doctor’s appointment, I saw a recipe on the Rachael Ray show for sausages roasted with butternut squash and pears. Well, after finding the recipe online, I finally got around to making it the other night for a small get together with friends. The colors and aroma of the dish echoed fall.
I made a few changes to the original recipe that included adding shallots and extending the cooking time. I also substituted a package of cut and peeled squash for the recipe’s large butternut squash.
Roasted Sausages with Butternut Squash and Pears (adapted from the Rachael Ray Show)
3 red pears, cored, cut into quarters
1 20-ounce package cut and peeled butternut quash
2 large shallots peeled and quartered
Extra-virgin olive oil, for drizzling
Salt and pepper
5 sprigs thyme
8 sweet Italian sausages (about 2.5 pounds)
Preheat oven to 400°F.
Place pears, butternut squash and onions into a large roasting pan. Drizzle with olive oil and season with some salt and pepper. Scatter the sprigs of thyme over top of the vegetables. Place the sausages on top of the vegetables.
Put the roasting pan into the oven and cook for about 35 minutes or until sausages are golden brown. (The original recipe called for 25 minutes of cooking, but I found that both the sausages and the vegetables needed more time to roast. I also turned the sausages after 30 minutes to makes sure they were browned evenly.)
Drizzle the sausages and roasted pears, squash, and shallots with some balsamic vinegar.
Wine Pairing: Zinfandel, Primitivo