LEEKY BUTTERNUT SQUASH WITH SAGE SAUSAGE

Leeky Butternut Squash with Sage Sausage image

Crowd-pleasing, simple minimal ingredient recipe that we had to force ourselves away from the table to stop eating. Good blend of simple flavors that make great leftovers. Serve over white jasmine rice.

Provided by PatientFire

Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash

Time 47m

Yield 4

Number Of Ingredients 5

Ingredients

1 butternut squash - peeled, seeded, and cubed
½ leek, trimmed and cut into 1/2-inch slices
2 tablespoons olive oil
salt and ground black pepper to taste
½ (16 ounce) package pork sage sausage (such as Jimmy Dean®)

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place butternut squash and leek in a shallow roasting pan. Drizzle olive oil on top; season with salt and pepper.
Roast in the preheated oven until butternut squash is tender and lightly browned, 25 to 30 minutes. Broil on high until evenly browned, 2 to 3 minutes.
Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Stir into butternut squash and leek mixture.

Nutrition Facts : Calories 351 calories, Carbohydrate 38.5 g, Cholesterol 32.4 mg, Fat 19.2 g, Fiber 6.5 g, Protein 11 g, SaturatedFat 5.2 g, Sodium 558.3 mg, Sugar 7.3 g