One-Pan Sausage Apple & Squash Bake

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 1 1/2 lb sweet Italian sausage links
• 2 small acorn squash
• 3 Honeycrisp or Gala apples
• 1 large red onion
• 2 tbsp olive oil
• 8 fresh sage leaves
• 2 tbsp apple cider vinegar
• 1 tbsp whole-grain mustard
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp fennel seeds
• 3 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 400°F and choose a large 12-inch cast-iron skillet or heavy roasting pan that can go from stovetop to oven.
2. 2Halve the acorn squash, scoop out seeds, and cut into 1-inch wedges; core the apples and cut into thick wedges; slice the red onion into half-moons.
3. 3Warm the skillet over medium heat, add the sausage links, and brown 6 to 8 minutes, turning so all sides pick up color but the centers stay underdone.
4. 4Push the sausages to one side, add olive oil, then tumble in the squash, apples, and onion so they start to sizzle in the rendered fat.
5. 5Season the produce with salt, pepper, and fennel seeds, nestle the sage leaves throughout, and drizzle the vinegar and mustard over everything.
6. 6Transfer the skillet to the oven and roast 25 to 30 minutes, stirring once halfway, until the squash is fork-tender and the sausage reaches 160°F.
7. 7If the apples look pale, broil for 2 to 3 minutes at the end to caramelize the edges without drying the meat.
8. 8Remove from the oven and let the pan rest 5 minutes so the juices thicken slightly into a light pan sauce.
9. 9Scatter chopped parsley over the top and bring the skillet straight to the table for family-style scooping.
10. 10Serve with a simple green salad or crusty bread to catch the sweet-savory drippings.