Crowd-pleasing, simple minimal ingredient recipe that we had to force ourselves away from the table to stop eating. Good blend of simple flavors that make great leftovers. Serve over white jasmine rice.
Preparation Time
15 mins
Cooking Time
32 mins
Total Time
47 mins
Calories
351 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place butternut squash and leek in a shallow roasting pan. Drizzle olive oil on top; season with salt and pepper.
Step 3
Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes. Broil on high until evenly browned, 2 to 3 minutes.
Step 4
Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Stir into butternut squash and leek mixture.
Ingredients
2 tablespoons olive oil
salt and ground black pepper to taste
1 butternut squash - peeled, seeded, and cubed
½ leek, trimmed and cut into 1/2-inch slices
½ (16 ounce) package pork sage sausage (such as Jimmy Dean®)
