OMG!!!! Let me collect myself. Here's what happened. We had several green tomatoes from the CSA, and much as I love fried green tomatoes (and I mean pan-fried because I never deep-fry), they are labor-intensive. We also had a backlog of butternut squash. And we had just received a "breakfast box" as a special order from the CSA, which is just different types of ham, sausage, and bacon.
I like to roast a whole bunch of fall veggies together, so I thought, hmmm. Here's what I did. The tartness of the tomatoes balanced the sweetness of the squash, and the sausage just melds perfectly.
Roasted Green Tomatoes, Butternut Squash, and Onions, with Sausage
fresh ground pepper
Preheat oven to 400. Line one or two cookie sheets with aluminum foil.
Cut some green tomatoes into quarters or eighths, depending on size. Put in a large bowl.
Repress any desire to peel the squash, as the skin is just fine to eat. Cut the squash into flat chunks and add to bowl.
Quarter the onions or cut into eighths. Add to bowl.
Drizzle olive oil over the vegetables, and add a little salt and pepper to taste. You want a light coating of the oil over all.
Spread in one layer on cookie sheet,vegetables touching each other. Leave a good inch on the sides.
Roast for a while. Check after twenty minutes and then every ten to see if they've gotten a bit soft and browned. The onion will char a little, and that's OK, but you might want to take them out then.
While the veggies are roasting, cook the sausage. Squeeze it out of its casing into a preheated skillet and cook until there's no pink.
Chop the fresh sage. My sage out there in the garden seems strong, so I just put in a teaspoon, chopped super fine.
Mix the vegetables and sausage and serve over pasta, quinoa, couscous, something like that. I cooked this ahead of time, since my boys had a bass lesson from 5:00 to 6:00. I texted Mr. Dream Kitchen to cook the pasta and voila, a lovely autumn supper.
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