Warm Vegetable and Sausage “Salad”

Serves 4 – 6

Ingredients

1 small winter squash; halve, remove seeds, stem, and peel

½ small head of cabbage, chopped into 1-inch pieces

1 medium onion, peeled, with root end trimmed but left intact

2-3 cloves garlic, minced

2-3 fresh Italian sausages cut into one-inch chunks (or precooked meat*)

Oil

Salt and pepper

Red pepper flakes, optional

2-3 pieces bread (leftover, stale or ends are fine), cut into 1-inch square pieces

2 Tablespoons apple cider vinegar

Any fresh herbs, coarsely chopped, optional

Directions

Preheat oven to 425 degrees. 

Cut squash into ½-inch slices or chunks.  Cut onion into 8 wedges, leaving them attached at the root end.  Combine squash, cabbage, onion and garlic in a medium bowl and toss with about 3 Tablespoons oil, salt and pepper, and a few sprinkles of red pepper flakes, if desired.  Spread out onto baking pan and distribute sausage pieces.  Roast for 20 minutes.

In mixing bowl, toss bread with 1 Tablespoon oil.  After vegetables have roasted 20 minutes, turn them, add bread and return to oven for another 15-20 minutes, or until vegetables are tender, and sausage cooked through.

Remove from oven and drizzle with vinegar and sprinkle with fresh herbs, if using.

*If you have precooked sausages or leftover meat, cut into one-inch chunks and add toward the end, along with the bread. 

---