Sausage, Apple, and Squash Sheet-Pan Supper with Herb Oil P

Sausage, Apple, and Squash Sheet-Pan Supper with Fragrant Herb Oil

The sheet-pan supper is the answer to every busy person’s daily struggle to get a great dinner on the table with minimal effort. It’s a one-pan wonder with very limited prep work and plenty of walk-away time. In this dish, apples and squash provide sweetness, cranberries serve up some acidity, herbs and sausages are richly savory. It’s fall on a plate.

Note: Sage, thyme, and rosemary all work beautifully in this dish. You can use any combination of each, or just use a single herb.

From “Once More to the Orchard,” September/October 2020

Yield: 4 to 6 servings



  • ¹⁄3 cup olive oil
  • 1–2 sprigs each fresh sage, thyme, and rosemary
  • 2 medium (1½ pounds total) unpeeled Honeynut squash (or equivalent amount of peeled butternut squash)
  • 1 large red onion, cut into ½-inch-thick wedges
  • 1 large firm-tart apple, such as Granny Smith, cored and cut into ½-inch-thick wedges
  • ½ cup fresh cranberries
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 6 fresh (uncooked) sweet or hot Italian sausages (about 1 ½ pounds total)


Preheat the oven to 425° and set a rack to the middle position. Combine the oil and herbs in a small saucepan and bring to a simmer. Cook until the herbs have wilted and the oil is very fragrant, about 3 minutes. Remove herbs from oil and set aside.

Halve the squash lengthwise, scoop out the seeds, then cut crosswise into ½-inch-thick half-moons. In a large bowl, combine the squash with the onion, apple, cranberries, and the herbs from the oil. Pour the oil, to taste, over the vegetables (you can use any leftover oil in a vinaigrette, or drizzled over potatoes). Sprinkle with the salt and pepper. Gently stir everything together with a spatula, then turn out onto a rimmed baking sheet and spread into an even layer.

Prick the sausages several times with a sharp knife, then lay them over the vegetables. Roast, turning the sausages and stirring the vegetables halfway through, until the squash is tender and the sausages are browned and sizzling, 20 to 25 minutes. Serve hot.

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