Harvest Sausage Bake Recipe

Update Servings
  • 2 yellow onions - large in size, halved and slivered
  • 2 cups purple grapes, any variety - rinsed well
  • 1 butternut squash - peeled, seeded, cut into 1 1/2 inch cubes
  • 4 tablespoons olive oil
  • 1/2 tablespoon dried sage - crumbled
  • kosher salt and freshly ground black pepper - to taste
  • 10 Italian sausages
  • Preheat the oven to 375 degrees F.
  • In a large roasting pan add the onions, grapes, and squash.
  • Drizzle them with olive oil, the sage and some salt and pepper.
  • Toss to combine.
  • Nestle the sausages into the grape mixture without submerging them completely.
  • Roast in the oven until the sausages have plumped and browned, the onions have caramelized, the squash is tender, and the grapes are soft, about 35 minutes.
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