Roast Kabocha Squash Medley with Bratwurst

A medley of roasted fall vegetables cooked together with fresh sausages is a fast-cooking, easy-to-prepare meal. Vegetables caramelize nicely and have better flavor and texture when roasted in convection because there is so little moisture loss, and combining a few different vegetables adds extra nourishment and flair to a simple dish.  

Since it’s October, I added some fresh bratwurst to the tray, but any quick-cooking meat will pair well with this medley. To add some pizazz to the vegetables, I tossed them with a light vinaigrette of olive oil and champagne vinegar before serving.

Winter squash can look intimidating to work with, but the skin is surprisingly thin and the flesh is not as dense as one might expect. The key to cutting squash safely is a sharp knife and a cutting board firmly anchored in place. A wet paper towel placed under the board does the trick nicely.

I find that 375°F is a good temperature for roasting the vegetables in my 24” oven, but larger 30” wall ovens and 30 - 36” range ovens may benefit from using a higher temperature of 400 - 425°F.

INGREDIENTS

1 kabocha squash, orange or green, seeds removed, cubed

2 medium-sized parsnips, peeled and cubed

½ lb Brussels sprouts, halved

½ medium yellow onion, cut into ½” dice

¼ tsp oregano

Olive oil to toss the vegetables

4 fresh bratwurst or Italian sausages

2 tbsp olive oil mixed with 2 tsp Champagne or white Balsamic vinegar, to finish the vegetables.

PREPARATION

Heat the oven in the Convection Roast or Convection Bake mode to 375°F/190°C (see the note above)

Combine the vegetables in a medium shallow bowl, toss with enough olive oil to coat, add the oregano, and season with kosher salt and pepper.

Spread the vegetables onto a shallow rimmed baking pan. If they are too crowded, then divide them between two trays. Prick the sausages in a few places and add them to the edge of the tray. If there isn’t enough space, then the sausages can be roasted in a separate pan.

Place the tray(s) in the oven and set the timer for 15 minutes.  When the timer has elapsed, turn the sausages, stir the vegetables, then reset the timer and cook for an additional 10 minutes.

Before serving, gently toss the vegetables with the dressing and add some fresh ground pepper and a few sprinkles of Maldon or other sea salt.

Serves 2 - 4

PRINT OUR RECIPE