We’re always looking for tasty but not-too-taxing ideas for busy weekday dinners. Pizza is often an option, but recently we’ve found another use for the “pizza pans” we inherited from Steve’s Italian-American family. Especially since winter squash and apple season arrived, we’ve become quite enamored of savory tray bakes. Various starchy things and apples have been placed on a tray with excellent sausages from our local butcher, arriving at our table shortly thereafter with little mess to clean up. We know we’ll continue to create kitchen chaos with overly involved projects. But it’s nice to know that sometimes a simple, delicious meal is just a tray away.
SAUSAGE, APPLE AND WINTER SQUASH TRAY BAKE
(adapted from Delicious Magazine)
- 1 delicata squash, halved lengthwise, seeded and sliced in 1/2″ pieces (or other winter squash or sweet potatoes, peeled and chopped into 1″ or so cubes)
- 2 apples, cored and sliced into wedges
- 1 TB butter, melted
- 1 TB maple syrup
- A little olive oil (maybe)
- Salt & pepper
- 2 sausages, about 1/3 pound each, pricked with a fork
- 10 or so fresh sage leaves
- Several sprigs fresh thyme (optional)
Preheat oven to 400° F, with a rack in the upper third.
Place squash or sweet potato pieces and apple slices in a large bowl. Toss with butter and maple syrup, adding a little olive oil if it seems too dry. Season generously with salt and pepper and toss again.
Place sausages and squash/apple mixture on a hotel or other flat pan with short sides. Place in oven. Bake for 20 minutes, then remove from oven and turn sausages and squash over. Add sage leaves and thyme. Return to oven and bake for 15 minutes more.
Serve with mustard, preferably Colman’s.
[You can also use, as the original recipe calls for, regular white potato chunks instead of squash. In that case, omit the maple syrup.]