Roasted Butternut Squash with Sausage


3-4 pounds butternut squash, peeled and seeded

2 large carrots, peeled

1 small yellow onion, peeled and chopped

3 cloves garlic, peeled

1 tablespoon extra-virgin olive oil

3/4 teaspoon sea salt

1/2 teaspoon black pepper

1/2 pound mild Italian sausage, crumbled with casings removed

4 cups chicken broth

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1 bay leaf

Toasted hazelnuts and fresh sage leaves to garnish


Preheat oven to 400 degrees F

Cut the squash, carrots and onion into chunks

Toss the vegetable chunks and garlic in olive oil and spread in a baking sheet

Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper

Place veggies in oven and roast for 20 minutes

Cook sausage on the stovetop over medium heat until cooked, about 5 minutes

Remove veggies from oven, allow to cool and then place in a blender

Add half the broth and puree until smooth

Add puree and the remainder of broth with the sausage back over the stovetop, stirring to combine

Season with cinnamon, ginger, allspice, bay leaf, and the remaining salt (1/2 tsp) and pepper (1/3 tsp)

Bring to boil, then reduce the heat to low and simmer for 10 minutes

Serve hot, garnished with fresh sage and toasted hazelnut pieces

Laura Neville