Every once in a blue moon, I’ll put sausage on the menu when it feels like we’ve been eating way too much chicken, and I’m falling into a cooking rut. Butternut squash combined with sausage and garlicky baby spinach fits the bill. It’s easy to throw together, which is perfect for a busy weekend night.
- 1 1/2 pounds sausage
- 1 large butternut squash, peeled, seeded, and cut into 1″ chunks
- olive oil
- 5 oz. bag baby spinach
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- Preheat oven to 375º.
- Cut sausage into 4″ lengths. In a large bowl, toss butternut squash with a splash of olive oil, season with salt and pepper. Scoop sausage and squash into a baking dish, and bake for 45 minutes, stirring halfway through.
- Wash and dry spinach. In a large skillet, warm up olive oil over medium heat – add garlic and stir until fragrant. Add spinach to the skillet, and stir until it wilts. Spoon spinach over sausage and squash, and bake for an additional 15 minutes. Serves four.
