Sheet Pan Supper

Sausage & Squash

In a perfect world, we inspire the question “How do you do it all?”. We bring home the bacon and we fry it up in a pan. We cook and we clean simultaneously, we start early, we’re on it. We wish. We’ve all had that moment: contemplating a second glass of wine or a twilight stroll after getting a healthy dinner on the table, we glance at the kitchen and realize with a sinking feeling that our last precious bit of the evening will be spent instead tackling the mountain of dishes in the sink. The last time we got stuck with our arms up to the elbows in soapy water, ready to throw in the towel, instead of getting mad, we got smart. The next night, dinner went from the cutting board to the table on one magic dish: the sheet pan. The basic elements are simple–chop vegetables that roast well (squash, eggplant, carrots, potatoes, okra, corn, tomatoes, kohlrabi, cabbage, hearty greens) and toss with a flavorful protein that won’t dry out in the oven (meatballs, sausage, chicken thighs, marinated tofu, chickpeas), roast until caramelized, then drizzle with a show-stopping sauce (salsa verde, harissa, yogurt-tahini sauce, pesto) and serve. The kitchen’ll be clean before the lightening bugs come out.

Sheet Pan Supper

1 pound sweet Italian sausage, casings removed

2 pounds summer squash, sliced into 2″ thick coins

2 spring onions, cut into thin half moons

2 kohlrabi, cut into 1 1/2″ dice

olive oil

salt & pepper to taste

Salsa verde (find recipe here)

Preheat oven to 400. Place squash, kohlrabi, and onion in a large bowl and drizzle with olive oil. Season to taste with salt and pepper and toss well to combine. Spread out in a single layer on a baking sheet. Pinch sausage into walnut-sized pieces and distribute evenly on top of vegetables. Bake until sausage and vegetables are browned, about 20 minutes. Check pan after about 7 minutes: if vegetables have released much liquid, remove pan, and tilt to drain off excess liquid. Return to oven and continue baking. Switch oven to broiler mode and broil until tops of vegetables are browned–watch carefully to prevent burning. Remove pan from oven and drizzle salsa verde over everything. Serve at once with crusty bread or rice. If there are any, leftovers make great sandwich stuffers the next day.

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