It's that time of year for delicious fall flavors. This includes all your favorite winter squashes such as acorn and butternut squash. This recipe adds to this fall flavor with roasted apple and our Pastamore Rosemary with Roasted Garlic Dipping Oil.
1 large - butternut squash
2 - russet potatoes
2 - apples
4 - chicken sausages
2 Tbsp - Pastamore Rosemary with Roasted Garlic Dipping Oil
To taste - salt, cinnamon, and black pepper
1. Preheat oven to 375° F. Peel butternut squash and rinse potatoes and potatoes. Cut each sausage into 8-10 pieces.
2. Cut apples, butternut squash, and potatoes into bite-sized pieces and add to a large baking dish. Add Pastamore Rosemary with Roasted Garlic Dipping Oil and cut chicken sausage to dish. Season to taste with salt, cinnamon, and black pepper.
3. Bake until potatoes and butternut squash are tender (30-45 minutes). Stir once or twice during the cooking process.
4. Remove from oven and plate. Top with an optional drizzle of Pastamore Fig Balsamic Vinegar.
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