Sheet Pan Butternut Squash, Mushroom & Sausage
I did not post on the blog last week as it is now a busy time for me. I am currently in the midst of renovating and building my dream kitchen! My current stove was just removed, so it caused some down time in my cooking. Now that I got over it, I am geared up for more oven action which is apt for the year end festive season. This sheet pan butternut squash, mushroom & sausage was my lunch-for-one and it only took me a just under 30 minutes (& only 10 minutes of active action). It makes a fast & satisfying meal.
I had the whole sheet pan (which is the size of the toaster tray) to myself and I used the roasted ingredients as salad toppings for my low carb lunch. I had this salad with a home-made cajun vinaigrette (upcoming recipe).
Slicing the squash. I wanted this recipe to be quick-cooking, so I used butternut squash, which is softer compared to other varieties of pumpkin. I also sliced the squash thinly as shown above. You can use any variety of squash or pumpkin for this recipe.
P.S. This furry ball of cuteness is an impromptu & peekaboo debut of my newly adopted cat Beauty on the blog. I adopted her for 4 happy months to date! Beauty basically jumped up the table when I was taking this picture so I guess she really wants to appear on the blog? :D I will show her off more when my new kitchen is ready :D
Prepare sheet pan. Coat the squash and mushroom slices with olive oil & all-purpose seasoning. Arrange the squash one layer at the bottom layer of the baking tray, followed by the mushrooms and then small morsels of butter. This will go into the oven for about 15 minutes.
Serving it. Since the sausage is of the cooked variety, it goes into the oven for only 5 minutes. Lunch is ready when the sausage starts to brown nicely with cheese oozing out. Sprinkle chopped spring onions (or parsley) and black pepper. Eat on its own as a snack or as salad topping.