I’m so sorry to ask you to bust out two sheet pans on a weeknight, but one just won’t do. You want the squash and broccolini to become tender and caramelized on the sheet pan, and if they’re too crowded they’ll steam instead. You can swap in any type of sausage here — even plant-based.
Serves 4
2 delicata squash, cut into 1/2-inch rings, ends trimmed, seeds removed
2 bunches broccolini, ends trimmed or 1 large head broccoli, cut into florets
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound hot Italian sausage links
*Gremolata*
1/2 bunch parsley, leaves and tender stems finely chopped
1/4 cup roasted and salted pistachios, finely chopped
1/4 cup extra-virgin olive oil
Zest and juice of 1 lemon (about 2 tablespoons)
1 garlic clove, grated
1 teaspoon crushed fennel seeds
1/2 teaspoon kosher salt
Preheat the oven to 425˚F.
Divide the squash and broccolini (or broccoli) between two rimmed sheet pans and drizzle with olive oil. Season with salt and pepper and use your hands to toss to coat, spreading the vegetables in an even layer.
Nestle the sausage links on the sheet pans.
Bake until the squash is tender and caramelized, the broccolini is browned, and the sausage is cooked through, about 25 minutes.
While the sheet pan is in the oven, make the gremolata: Add the parsley, pistachios, olive oil, lemon zest and juice, garlic, fennel seeds, and salt to a small bowl and stir to combine.
Serve the sausage, squash, and broccolini topped with gremolata.
4 Comments
the fact that you can just go outside and pick out basically whatever you need is actually so cool!!
I really appreciate that you included your wonderful recipe/instructions to your description.Thank you👏🏻
I find most sheet pan vegetables are not soft enough. For the most part, I do not care for tough vegees.
That looks disgusting