Sausages with Acorn Squash and Onions

With the falling temperatures, dinner has become something to look forward to, especially with super-easy, satisfying meals like this one-pan roast. It takes all of 5 minutes to throw together and 20 minutes in the oven, and the flavors are perfect – spicy Italian sausage, earthy acorn squash, sweet roasted onion, salty parmesan cheese and a few sweet-sour dried cherries to brighten the whole thing. It has quickly become a favorite for us this month, and I’ve already forwarded the recipe on to my family, so I figured it was one that would be worth sharing with you all, too.

Sausages with Acorn Squash and Onions

Serves 4.

• 1 large acorn squash, halved, seeds scooped out and discarded, and cut into 1/2-inch thick slices
• 1 large red onion, peeled and cut into thick wedges
• 3 TBS olive oil
• sea salt and pepper to taste
• 1 lb. of hot Italian sausage (4 links)
• 1/2 c. grated parmesan cheese
• 1 TBS minced fresh sage leaves
• 1/2 c. dried cherries

1. Preheat the oven to 475°F. Place the squash slices and the onion wedges on a large baking sheet with sides, drizzle with the olive oil and sprinkle with salt and pepper, then carefully flip and stir with a spatula to evenly coat all the squash. Spread the veggies out into an even layer (a single layer is ideal). Add the sausages to the pan, and roast for 20 minutes.
2. Remove the pan from the oven and sprinkle with the parmesan cheese, sage, and cherries, tossing to coat. Return to oven for 5 minutes, until cheese is melted, then serve immediately.