Sausages can get pretty smoky when the fat releases. Grill the sausages outside if you can, or be ready to open a window or two. The powerful, comforting flavors in this salad are well worth it!
Serves 4
Adapted from the NY Times Cooking website.
Ingredients
1 butternut squash, peeled and cut into bite-sized pieces
4 uncooked sausages
1 shallot, sliced into thin rings
1/4 cup olive oil
Arugula (or other salad greens if you prefer)
1 lemon
Goat cheese, about 1/2 cup (optional)
Instructions
Preheat oven to 425 degrees.
Spread the butternut squash cubes out on a baking sheet. Sprinkle the shallots amongst the squash. Toss it all with the olive oil and a few grinds of salt and pepper (using your hands works well). Spread the mixture out so the squash isn't touching, otherwise it will steam rather than get browned. If your butternut squash is large you may need two baking sheets.
Cut deep slices into the sausages which will let the juices out, but don't cut them all the way through. Add the sausages to the baking sheet(s) with the squash.
Place baking sheet(s) in the oven and roast for 20-25 minutes until the sausages are cooked through and the squash is tender and brown in places. About half way through cooking, stir everything so the browning is even.
Meanwhile, put the arugula or other salad greens in a bowl and squeeze in the lemon juice and a dash or two of olive oil and toss.
When the squash and sausage is done, remove from oven and cut the sausages into a few pieces. Put salad greens on each plate then pile some squash and a few pieces of sausage on top. Dapple on some goat cheese if you'd like. Add more salt and pepper and a squeeze of lemon to taste.
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