One Pan Sausage and Acorn Squash
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- 4 lean chicken sausage links, sliced (I used andouille chicken sausage)
- 1 medium acorn squash
- 1 red bell pepper, diced
- 1/2 sweet onion, sliced
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1/4 cup Parmesan cheese (leave off for Whole30)
- Salt and pepper to taste
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Cut acorn squash in quarters. Scoop out and discard the seeds and membrane. Now slice each quarter into ½ inch-thick slices.
Add the sliced sausages, onion, bell pepper, and acorn squash to the sheet pan, keeping the acorn squash on one side of the pan in a single layer. Drizzle with olive oil and then sprinkle with garlic powder, Italian seasoning, salt, and pepper. Give everything a good toss using your hands or a spoon so everything is well coated. Sprinkle the squash with Parmesan cheese.
Roast in the oven for 25 - 30 minutes, until veggies are fork tender and starting to brown on edges. Season if needed and serve with freshly grated Parmesan cheese.
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