Ingredients
6
cups 3/4-inch cubes peeled butternut squash (about 1 1/2 pounds)
1
pound purchased fully cooked sausages (such as chicken and apple), cut into 1 1/2-inch pieces
3
tbsp flavored olive oil (such as roasted pepper or herb) or regular olive oil
1
tbsp chopped fresh rosemary
1
tbsp chopped fresh sage
1
tbsp chopped fresh thyme
1
1/2 tbsp balsamic vinegar
Directions
1.
Preheat oven to 450°F. Combine squash and next 6 ingredients in large roasting pan. Toss to coat. Sprinkle with salt and pepper. Roast until squash is tender and sausage is warmed through, stirring once, about 30 minutes.
2.
Transfer squash and sausages to platter. Drizzle with vinegar and serve.
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