Roasted Butternut Squash and Sausage with Herbed Polenta
I saw this dish on Rachel Ray’s show. I can’t remember exactly what she did but it definitely inspired this recipe. I love buying the already cut up butternut squash from Trader Joes– I can’t help myself- I just pick it up. The problem is, my daughter is not a big fan- she doesn’t care for the texture. I get it- everyone has something they don’t like.. so I don’t push it.
I love the healthy, orange vegetable. I especially like it with sausage. I roasted the squash and an apple chicken sausage I got from Trader Joes as well. In case you didn’t guess, I am at TJs almost everyday.
I made herbed polenta which is the easiest starch to make. Try this dish- very easy to make…
- 1 pound butternut squash, peeled and cut into 1 inch cubes
- 1 pound cooked chicken sausages (apple and chardonnay), sliced into 1 inch pieces
- 3 to 4 garlic cloves, grated
- 1 tablespoon rosemary, chopped
- 1 tablespoon sage, chopped
- Salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
Preheat oven to 450 degrees F. Transfer the squash, sausage, garlic, rosemary, sage, salt and olive oil to a lined cookie sheet. Roast till the squash is tender and sausage is warmed through- about 40 minutes, while tossing one time in between. Drizzle the balsamic glaze, mix well. Keep aside.
Herbed Polenta
- 1 cup fine polenta
- 1½ cups milk
- 1½ cups chicken broth
- 2 teaspoons sage, chopped
- 2 teaspoons rosemary, chopped
- 2 garlic cloves, crushed
- Salt
- ½ cup grated Parmigiano Reggiano
Add the milk, broth (you may need to adjust quantity according to your polenta package instructions), sage, rosemary, garlic and salt. Bring to a boil and cook according to instructions. Once the polenta is done, add salt and cheese. Serve with the roasted squash and sausage.
