Olio Taibi
6-8
Mediterr
main dish
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.
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
kosher salt
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.
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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