October 11, 2021
With fall comes squash season, and delicata squash is much easier to prepare than butternut squash, because you don't have to peel the squash. This method is partly a light braise, followed by a gentle roast, but is one baking dish and minimal prep for everything.
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You might think that only 2 TBS of our Nocellara Extra Virgin Olive Oil would get lost in all the other flavors in this dish, but the opposite is true. Be sure to have plenty of good crusty bread for dipping in the olive oil/sausage drippings/vermouth deliciousness in the roasting pan.Author:
2 pounds delicata squash (about 2 medium), halved pole to pole, seeded, and sliced into 1" half moons
1 large red onion, cut into 1" wedges
freshly ground black pepper
2 pounds sausage, pricked all over (see note)
3 TBS dry vermouth
2 TBS water
2 TBS freshly chopped herbs (see note)
crusty bread, for serving
Preheat oven to 375.
In a large deep baking dish or roasting pan (at least 9x13x2), toss squash and red onion with Nocellara Extra Virgin Olive Oil to coat evenly, along with liberal pinches of kosher salt and grinds of freshly ground black pepper.
Place sausage on top of squash and onions.
Pour vermouth and water over sausage and vegetables.
Cover pan with foil and put in oven for 30 minutes in top third of oven.
Remove foil, and continue roasting for another 30 minutes, turning sausages occasionally, until sausage is cooked through, squash is tender, and onions are soft.
If desired, place under broiler briefly if you want more browning on the sausage.
Sprinkle with fresh herbs and serve with crusty bread.
Delicata Squash is high in potassium, and the skin isn't tough at all, making this squash a higher fiber choice over squashes you have to peel or with skin too tough to enjoy.
Be sure to source high quality fresh sausages from local farms if possible. This is especially delicious with hot Italian fennel sausages, but would be amazing with lamb merguez or a French garlic-herb sausage.
Match your herb selection with your sausages. For Italian sausages- tarragon and/or parsley is a great choice. For merguez, cilantro. For garlic-herb, thyme and/or chives or parsley.
If you don't cook with alcohol, you can substitute the vermouth/water combination with 1 TBS white wine vinegar and 4 TBS water, or all water.
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