Easy Roasted Squash Soup with Sausage – Medford News, Weather, Sports, Breaking News
Anticipating a busy day away from the kitchen, I summon suppers at lunchtime.
Minimal time is needed to peel and dice or slice the vegetables, throw them on a baking sheet and add sausages to the mixture. There’s no need to stand in front of the hot stove once the pan has entered the oven, where all the magic happens.
According to the age-old concept of Sunday roast, cooking meat and vegetables together infuses flavor into each other, but this method caramelizes the ingredients for optimal texture instead of steaming them together in a covered roasting pan. Deglaze the plate with a little vinegar and you have an instant sauce.
I’ve attracted this concept more and more over the years, covered in previous blog posts recommending both chicken and pork suppers. The vegetables are in season: potatoes and sweet potatoes, Brussels sprouts and sprouts, fennel and celeriac. An obvious children’s favorite, apples could quite possibly get mine to eat winter squash in this setting.
Otherwise, I will designate half the pan with apples and potatoes, the other half with apples and squash for my pleasure. The following Tribune News Service recipe evokes a winter squash recipe that I developed four winters ago and published in a January 2018 article.
We also love to accompany suppers with sausages with sauerkraut leaves. The recipe developers suggest serving it with cornbread or corn muffins and lots of soft butter.
Photo courtesy of the Tribune information service
Apple and Butternut Plate Dinner with Chicken Sausage
4 cups (16 to 20 ounces) butternut squash, peeled and cubed
1 very large Honeycrisp apple, peeled, seeded and cubed
1/2 large red or sweet onion, peeled and cut into 1/4 inch wide wedges
2 tablespoons of pressed canola oil, safflower oil or sunflower oil
1/2 teaspoon of coarse salt (kosher)
1/4 teaspoon pepper
4 fully cooked smoked chicken sausages or apple chicken sausages, 12 ounces total
1/2 cup unfiltered apple cider
2 tablespoons of unfiltered apple cider vinegar
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) or oregano, or a combination
Chopped fresh chives or parsley or a combination
Heat the oven to 375 F.
On a large rimmed baking sheet, combine the peeled and cubed squash, apple and onion. Mix with the oil, salt and pepper. Roast in preheated oven, stirring every 10 minutes, until squash is almost tender, about 30 minutes.
Add the chicken sausages, apple cider, vinegar and thyme to the pan. Roast, stirring once or twice, until sausages are hot and golden, 20 to 25 minutes. Sprinkle with chives. Use a spoon to collect the juices.
Makes 4 servings.