Welcome to the October 23rd, 2016 edition of Sunday Scratchups: Your weekly recipe from scratch around grocery sales and affordable ingredients. This week we’re seeing seasonal sales on acorn squash, cauliflower, and other fall veggies, so I decided to scratch up this yummy one dish Harvest Veggie Sheet Pan dinner: Because I’m all about the easy one dish family meals — and all about the beautiful fall produce!
This harvest veggie sheet pan dinner recipe is similar to this easy sheet pan smoked sausage & veggies, but switches up the seasonings and veggies for autumn. Why not play with it, and swap out the veggies I’ve used here for seasonal vegetables you have on hand and/or spices your own family prefers? (You could also leave out the sausage and just roast up the veggies to make a simple & pretty seasonal side dish for Thanksgiving.)
Harvest Veggie Sheet Pan Dinner
Ingredients
One small acorn squash
8 oz baby bella mushrooms
2 carrots
About 1/3 of a head of cauliflower
1/2 a medium red onion
1/4 cup olive oil
1 Tbsp minced garlic
2 tsp smoked paprika
1 tsp seasoned salt
black pepper, to taste
14 oz pack smoked sausage links
1/4 cup shredded Parmesan
Directions
Wash squash, discard seeds, and slice into 1″ thick rings, then slice each ring in half. Peel carrots and cut into 1″ chunks, cut cauliflower into large florets, cut onion into chunks, and cut larger mushrooms in half. Place all veggies in large bowl. Combine olive oil, garlic, and spices in a separate small bowl. Pour over veggies and toss to coat.
Prepare a rimmed baking sheet with cooking spray and arrange seasoned veggies in a single layer, leaving room for sausage links. Add sausage to pan and cut a small slit in each to avoid bursting. Bake at 400 degrees for 40 minutes, flipping veggies and sausage over halfway through. Remove pan and top veggies with Parmesan, then return to oven and roast for another 5 minutes or until Parmesan is melted.
Winner winner harvest dinner
Fall vegetables are the star of this savory one dish dinner, which captures the warm tones of autumn in an easy & filling capper to a crisp fall day. You can eat the acorn squash skin and all, since it softens up while roasting — or simply cut the skin off and discard if you don’t care for the texture.
Harvest Veggie Sheet Pan Dinner, printable recipe
Harvest Veggie Sheet Pan Dinner
Ingredients
- One small acorn squash
- 8 oz baby bella mushrooms
- 2 carrots
- About 1/3 of a head of cauliflower
- 1/2 a medium red onion
- 1/4 cup olive oil
- 1 Tbsp minced garlic
- 2 tsp smoked paprika
- 1 tsp seasoned salt
- black pepper, to taste
- 14 oz pack smoked sausage links
- 1/4 cup shredded Parmesan
Instructions
- Wash squash, discard seeds, and slice into 1" thick rings, then slice each ring in half.
- Peel carrots and cut into 1" chunks, cut cauliflower into large florets, cut onion into chunks, and cut larger mushrooms in half.
- Place all veggies in large bowl.
- Combine olive oil, garlic, and spices in a separate small bowl.
- Pour over veggies and toss to coat.
- Prepare a rimmed baking sheet with cooking spray and arrange seasoned veggies in a single layer, leaving room for sausage links.
- Add sausage to pan and cut a small slit in each to avoid bursting.
- Bake at 400 degrees for 40 minutes, flipping veggies and sausage over halfway through.
- Remove pan and top veggies with Parmesan, then return to oven and roast for another 5 minutes or until Parmesan is melted.
Notes
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peaches
Monday 18th of September 2017
I've seen cauliflower as cheap as $2 a head at the farmer's market. I wait until the farmer's market is getting ready to close for the season in November, because lots of time I can get cheap squash the last week they are open. You just have to check the squash every couple of weeks to see if any of it needs to be used up, and it will keep for 3 months. When I can get acorn or delicata squash cheap, I cut one open and scoop out the seeds, and then I put it cut side down, and then I roast it. While it is roasting, I cut up some onion, and a peeled apple, and I saute it. I then add some low fat cottage cheese, lemon juice, a handful of raisins, some cinnamon and nutmeg, and a few tablespoons of grated cheese. I stuff the squash with it, and put it back in the oven for 15 minutes. I love delicata squash, but I don't believe Jewel carries it. I've only bought it at the farmer's market.
I also use winter squash in a soup with chickpeas that is in the Moosewood cookbook, but winter squash is a pain in the but to peel. Butternut squash is easier to peel than acorn though. You can also substitute sweet potatoes or carrots for the squash